Spring Dutch Carrot &
Thyme Tarte Tatin with Goat’s Cheese

Serves 4

Prep Time 15 minutes

Cook Time 30-40 minutes

Sweet roasted carrots layered with dark thyme caramel and apple cider vinegar, wrapped in golden puff pastry and finished with creamy goat’s cheese. A simple yet striking spring tart that lets the natural sweetness of the season shine.

Ingredients

1–2 bunches Dutch carrots, depending on size.

1 sheet good-quality butter puff pastry, thawed

150g caster sugar

40g unsalted butter

2 tbsp apple cider vinegar

4–5 sprigs fresh thyme, plus extra to finish

1 egg yolk

80g soft goat’s cheese

Butter, for greasing

Sea salt

Method

Prepare the carrots

Preheat oven to 200°C. Peel the carrots, leaving small ones whole and halving larger carrots lengthways. Place on a baking tray, drizzle lightly with olive oil and season with sea salt. Roast for 15–20 minutes, until tender but still slightly firm, as they will cook again in the tart. Remove and cool slightly.

Make the caramel

Place caster sugar and approximately 2 tbsp water in a small saucepan over medium heat. Allow the sugar to dissolve without stirring, then gently swirl the pan occasionally as it caramelises to a deep, dark amber.

Carefully add the butter and whisk until incorporated. Add the apple cider vinegar and stir to combine, taking care as the caramel may bubble vigorously. Add the thyme sprigs and infuse for 1–2 minutes. Remove from heat and discard the thyme.

Assemble & bake

Generously butter an 18cm ovenproof skillet. Trim the carrots to a similar length and arrange tightly in the skillet. Pour the warm caramel evenly over the carrots. Cut a round of puff pastry slightly larger than the skillet, place over the carrots and tuck the edges down around them. Brush generously with egg yolk.

Bake at 200°C for 15–20 minutes, or until the pastry is puffed, deeply golden and cooked through. Allow to stand for 2–3 minutes.

Turn out & serve

Place a large serving plate upside down over the skillet. Holding both firmly, carefully flip in one confident movement and lift away the skillet. Take care when turning out, as the caramel will be extremely hot. Crumble goat’s cheese over the warm tart and finish with fresh thyme leaves and a little sea salt. Serve warm.

Tristan’s Note:

The key to this tart is taking the caramel to a deep amber colour. A darker caramel gives the carrots a richer, slightly savoury character that balances their natural sweetness.

Don’t be tempted to use the carrots straight from the oven when assembling - the slight cooling helps them hold their shape when the tart is turned out.