This dish makes a good addition to a summer spread, or can be served with salad and couscous or new potatoes as a main. You could also try other variations such as a tomato version which works really well if you roast the tomatoes first ensuring they do not retain too much liquid. It is delicious as it is, but you could crumble a salty soft cheese over the finished tart such as feta or goats cheese. The original is adapted from a Riverford recipe linked below.
- 3 large red onions, finely sliced
- 10 carrots, cut in half lengthways
- 1 tbsp balsamic vinegar
- 2 tsp runny honey
- Olive oil
- 1 pack puff pastry
- Fresh thyme
- Salt and pepper
- Coat the cut carrots lightly in oil, add a few sprigs of thyme and the honey and roast for about 25 minutes at 170 degrees until starting to soften.
- Fry the onions in a little oil on a low heat for about 15 minutes until soft and starting to caramelise. Take off the heat to cool and season with salt and pepper.
- Arrange the carrots cut side down in a single layer in a shallow baking tray or flan dish. Make sure they are close together without any gaps.
- Spread the onions in an even layer over the top of the carrots.
- Roll out the pastry to about a 1cm thickness and cut to size slightly larger than the dish you are using.
- Place the pastry over the top, and tuck the edges in around the onion.
- Make a few holes in the top of the pastry to allow steam to escape.
- Bake the tart for about 30 minutes at 180 degrees until the pastry has puffed up and is golden.
- Remove from the oven and leave to stand for 5 minutes before running a knife around the edge and turning out onto a plate for serving.
- Sprinkle with some fresh thyme.
Recipe adapted from www.Riverford.co.uk