Carrot tarte tatin
The integration of the sherry vinegar into the caramel ensures that this composition is not too sweet, making it perfect to use in a hearty dish to warm up those cold winter days.
Makes six with a Ø of 12 centimetres.
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Ingredients
|
2 |
kg |
large carrots |
|
150 |
ml |
extra virgin olive oil |
|
160 |
g |
sugar |
|
100 |
g |
honey |
|
100 |
ml |
sherry vinegar |
|
95 |
g |
butter |
|
5 |
g |
lemon thyme, leaves only |
|
1 |
sheet |
puff pastry (40 x 40cm) |
|
As needed: |
|
salt |
Preparation method
- Peel the carrots and place them on oven racks.
- Bake in an oven preheated to 130°C for 1.5 to 2 hours until cooked.
- Dry in the oven or food dehydrator at 60 to 70°C for three hours.
- Cool the carrots in the refrigerator.
- Cold smoke the carrots for ten to fifteen minutes with oak woodchips.
- Pull vacuum the smoked carrots with the olive oil and freeze.
- Allow to defrost and then freeze again. Repeat this process three times. This process gives the carrots their unique structure.
- Make the caramel with the sugar, honey, and sherry vinegar.
- Add the butter and then the lemon thyme.
- Pour the caramel into the tartlet moulds or tarte tatin moulds.
- Slice the carrots into 2cm pieces and press down into the caramel.
- Cut circles from the puff pastry.
- Cover the carrots with a puff pastry circle and use a spoon to press the pastry tightly into the moulds.
- Use a small knife to create an air vent in the centre of the dough.
- Bake in the oven at 190°C for 22 to 24 minutes until golden brown.
- Season to taste with salt and serve the tarte tatins immediately.
Serving suggestions
- Delicious in a composition with components of cream cheese, sesame seeds, and ginger.
- Goes well with components of beef, potato, and onion.
- Use in a composition with components of lettuce, bacon, and tomato.