Skip to content
Home » Recipes » carrot tarte tatin

carrot tarte tatin

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