Filter
Reset
Sort ByRelevance
Miss B
Rachel khoo's tarte tatin with carrot
Inverted carrot cake with honey and thyme.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C.
-
Peel the carrots if they have a thick skin, or else they were good and pat dry.
-
Melt the butter in a large frying pan over low heat. Once the butter starts to fizz, add the carrots and thyme.
-
Bake them for about 15 minutes; turn the roots regularly so that they brown on all sides.
-
Remove the pan from the heat and stir in the salt, honey and vinegar. Place the roots on the bottom of the cake pan.
-
Roll the dough between 2 sheets of baking paper to a thickness of 5 mm. Cut out a disc here that is slightly larger than the pie shape.
-
Place it on the roots and stop the edges. Cut a small cross in the middle (to allow the steam to escape during the baking process).
-
Bake the cake in the preheated oven for 30-35 minutes, or until the puff pastry has risen and is golden brown.
-
Place a large plate on the mold and gently turn the tarte tatin on the plate. Serve it warm.
Blogs that might be interesting
-
30 minAppetizerolive oil, tomato paste, shallot, onion, root, winter carrot, garlic, fresh rosemary, dried rosemary, romatomat, meat broth from tablet, balsamic vinegar, raw ham, Pesto,Tuscan tomato soup with pesto -
15 minAppetizerbutter lettuce, watercress, Red wine vinegar, Apple syrup, mild olive oil, butter, zeeuws bacon, sunflower seeds, perennial crumb cheese, old cheese,salad of butterhead lettuce, watercress and perennial farm cheese -
15 minAppetizeralmond shavings, roasted peppers, sambal, fresh parsley, cinnamon powder, olive oil, rice toast,rice toast with paprika mousse -
45 minAppetizerwinter carrot, cabbage, Red pepper, bunch onion, snow peas, Japanese soy sauce, sesame oil, coriander, salted cashew nuts, spring rolls, peanut oil, Vietnamese sambal sauce,vietnamese vegetable spring rolls
Nutrition
335Calories
Sodium18% DV430mg
Fat31% DV20g
Protein8% DV4g
Carbs11% DV33g
Fiber16% DV4g
Loved it