Plat
One Pan Carrot and Chilli Tatin
50 minPour 4Nutri-Score C€
C
50 min
50 minOne Pan Carrot and Chilli Tatin
ce qu’il vous faut
Ingrédients
carrots (medium, sliced lengthways)Fruits et légumes5 morceaux
butter (cubed)Produits laitiers30 g
salt (big pinch)Épices3 g
black pepper (freshly ground)Épices1 g
neutral oilÉpicerie15 ml
rosemary (chopped)Fruits et légumes3 g- wholegrain mustardÉpicerie15 ml
apple cider vinegarÉpicerie15 ml
honeyÉpicerie22 ml
chilli flakes (to taste)Épices2 g
puff pastry (1 sheet, pre-rolled)Boulangerie320 g
goat's cheese (crumbled, for garnish)Produits laitiers60 g- balsamic glaze (for garnish)Épicerie15 ml
chives (chopped, for garnish)Fruits et légumes5 g
par portion
Nutrition
326kcal
- Glucides
- 33 g
- Protéines
- 5 g
- Lipides
- 20 g
ce que vous utiliserez
Ustensiles
Poêle
Four
spoon
pas à pas
Préparation
- Étape 1
Arrange the carrots in the pan
- Heat the oil in an ovenproof pan over a medium-low heat.
- Lay the carrots in a uniform pattern, filling the pan snugly so each one touches the base.
- Étape 2
Add butter and season
- Add the butter and season with salt and pepper.
- Leave to melt and baste the carrots.
- Étape 3
Soften the carrots
- Cover with a lid and simmer on a low heat until softened but not falling apart.
- Étape 4
Add the flavourings
- Add the rosemary, mustard, vinegar and honey.
- Gently shake the pan to mix, keeping the carrots in place.
- Étape 5
Top with pastry
- Sprinkle over the chilli flakes.
- Cover with the puff pastry sheet and tuck the edges down with a spoon.
- Prick holes in the pastry and cut a hole in the middle.
- Étape 6
Bake
- Bake at 180 °C until the pastry is golden.
- Étape 7
Flip and garnish
- Flip the tatin out onto a plate.
- Garnish with crumbled goat's cheese, balsamic glaze and chopped chives.