Rachel khoo's tarte tatin with carrot

Name: rachel khoo's tarte tatin with carrot
Cook time: 30 min
Total time: 65 min
Yield: 4
Cuisine: French
Ingredients: 10 root or 5 big ones; 20 g unsalted butter or margarine; 3 twig fresh thyme; 1 el Red wine vinegar; 0,5 el liquid honey; 1,5 mespoint salt; 250 g fresh puff pastry room temperature

Inverted carrot cake with honey and thyme.

Ingredients

Kitchen Stuff

1 round cake mold 18 cm
1 baking paper

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.