Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Upside down carrot tart recipe

2 ratings

Try something different with your veg and make this showstopping upside down carrot tart recipe. A savoury twist on a classic French tarte tatin, this surprisingly easy tart combines caramelised carrots, buttery puff pastry and crumbled cheese for an impressive vegetarian dinner. See method

Serves 4
10 mins to prepare and 50 mins to cook
531 calories / serving

Ingredients

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 bag mixed leaves

Each serving contains

Energy
2220kj
531kcal 27%
Fat
32g 46%
Saturates
17g 84%
Sugars
19g 21%
Salt
1.1g 18%

of the reference intake
Carbohydrate 52.8g Protein 8.2g Fibre 8.4g

Method

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.
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.
Unroll the puff pastry and cut out a circle 2cm wider than a 22cm pie dish. Tip the cooked carrots into the pie dish and arrange in a single layer. Sprinkle over the caramelised onions.
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.
Whilst the tart is cooking, whisk the dressing ingredients together. Toss with the mixed salad.
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 cheese, decorate with a few extra thyme leaves and serve immediately with the salad.

See more Vegetarian recipes