With its touches of homemade pesto and creamy stracciatella, it’s a perfect 10/10! You can enjoy this savory carrot tarte tatin warm or cold; it’s truly perfect and incredibly easy to cook for a fuss-free meal.
A tart that will put you in a good mood with its irresistible flavors
If you’ve never made a savory tarte tatin, this is your cue to finally take action! The result is truly wonderful, especially with today’s carrot recipe. Tender and caramelized, they also create a visually appealing presentation that instantly whets the appetite! Be sure to blanch the carrots before placing them in your tart pan so they are slightly tender but still crunchy. To elevate this already indulgent tatin as-is, we added touches of homemade basil pesto (it’s super easy and quick to make) and of creamy stracciatella. The combination pairs perfectly for an incredibly delicious tasting!
Between the visuals and the aromas, this carrot tarte tatin will bring everyone to the table in no time, you’ll see! Enjoy warm or cold, with or without salad, it’s perfect for a family lunch, a dinner with friends, or a romantic date. It can also travel to work the next day for your lunch box; we guarantee your colleagues will envy your meal! All you have to do is share our recipe with them (or not) 😉
To make this recipe, follow the steps below:
CARROT TART TATIN, PESTO AND STRACCIATELLA 🥕🌿
Serves 4
Ingredients :
– 2 bunches of carrots
– 1 puff pastry
– Olive oil
– Balsamic cream
– Honey
– Fresh thyme
– Salt, pepper
– 200 g stracciatella
– A handful of crushed hazelnuts
For the homemade pesto :
– 1 large bunch of fresh basil
– 80 g parmesan
– 60 g pine nuts (or hazelnuts)
– 1 garlic clove
– 150 ml olive oil (adjust to desired texture)
Preparation :
1. Wash and peel the carrots. Cut them in half lengthwise, then precook them for 10-15 minutes in boiling salted water (or steam) to soften them.
2. Line a tart pan with parchment paper. Drizzle olive oil, balsamic cream and honey at the bottom, then sprinkle with fresh thyme and a pinch of flaky salt.
3. Arrange the carrots, packing them tightly against each other. Cover with the puff pastry and tuck the edges inside the dish. Prick the pastry with a fork.
4. Bake at 200°C for 30 minutes until the tart is nicely golden.
5. Meanwhile, blend the basil with the parmesan, the pine nuts, the peeled garlic clove and the olive oil until you obtain a smooth pesto.
6. As soon as the tart is cooked, flip it while still hot onto a serving dish (careful not to burn yourself).
7. Dollop with pesto and with little mounds of stracciatella all around, then sprinkle with crushed hazelnuts. Enjoy cold or warm!
