Wednesday: Upside down carrot tart
1 onion, sliced
30g unsalted butter
½ lemon, juiced
4 sprigs thyme, leaves removed & chopped, plus extra sprigs to garnish
1 tbsp sugar
600g carrots, peeled & cut into 2cm chunks
375g ready-rolled light puff pastry sheet
40g Greek-style salad cheese, crumbled
For the salad dressing
1 tbsp olive oil
½ lemon, juiced
½ tsp Dijon mustard
90g mixed leaves
1. Preheat the oven to gas 6, 200°C, fan 180°C. Melt 10g butter in a small saucepan over a low heat and add the sliced onions. Stir regularly and cook for 10 mins until soft and golden brown.
2. Meanwhile, melt the remaining butter with the sugar and chopped thyme in a large frying pan. Stir until the sugar is fully dissolved. Add the carrots to the pan in a single layer and pour in 75ml water. Cook for 10-12 mins, turning once halfway. The carrots should be golden at the bottom and a very small amount of liquid should remain in the pan.
3. Unroll the puff pastry and cut out a circle 2cm wider than your pie dish (ours was 22cm wide). Tip the cooked carrots into the pie dish and arrange in a single layer. Sprinkle over the caramelised onions.
4. Carefully place the pastry on top, tucking the overhanging pastry down the inside sides of the pie dish. Bake for 30 mins until puffed and golden.
5. While the tart is cooking, whisk the dressing ingredients together. Toss with the mixed salad.
6. Remove the carrot tart from the oven and leave to cool for 5 mins before turning out onto a serving plate. Sprinkle over the crumbled salad sheet, decorate with a few extra thyme leaves and serve immediately with the salad.