Carrot tarte tatin

Carrot tarte tatin

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(6 ratings)

Prep: 20 mins Cook: 50 mins


Serves 4

Top puff pastry with onion and cheese, then finish with caramelised slices of carrot for a stylish vegetarian starter or main

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal872
  • fat47g
  • saturates23g
  • carbs86g
  • sugars39g
  • fibre8g
  • protein21g
  • salt1.9g
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  • 500g carrots



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 100g semi-dried tomatoes, chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 tbsp light brown muscovado sugar
  • 140g reblochon cheese (or vegetarian alternative, such as ripe brie), sliced
  • 500g pack puff pastry
  • salad leaves, to serve


  1. Heat oven to 200C/180C fan/gas 6. Peel the carrots and slice on the diagonal to the thickness of a £1 coin.

  2. Heat the oil in a 23cm ovenproof frying pan and cook the onion gently until softened and lightly golden. Transfer to a bowl, toss with the semi-dried tomatoes and set aside.

  3. Heat the butter and sugar in the frying pan, add the carrots and 100ml water and cook very gently for 15 mins until the water has reduced and the carrots are golden and tender.

  4. Arrange the carrots in a single layer on the bottom of the frying pan. Spoon the onion and tomatoes on top and cover with a layer of cheese.

  5. Roll out the pastry about 1.5cm bigger than the pan, and trim. Lay the pastry over the top of the pan, tucking in around the carrots as you go. Bake in the oven for 30 mins until the pastry is golden and cooked through.

  6. Remove from the oven and leave to stand for a few mins. Invert the tart onto a serving plate and lift off the pan using a spatula. Serve warm with a crunchy seasonal salad.

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Comments, questions and tips

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29th Apr, 2016
This is regularly on our menu and one my new found favourite dishes. We use sun-dried tomatoes and sweet gouda cheese and it goes down like a treat every time.Great way to stock up on that betacarotene for the Summer approaching, too!
Minoo's picture
7th Jan, 2016
I made this last night and it came out really well! It's very filling which is perfect for a cold winters night but it is very rich so it's definitely one to keep for a treat (as the calorie count would suggest!) I had seen the comment about the cooking of the carrots here so I cooked mine on medium-high rather than low. They were done in 12 minutes and came out well, plus only a few stuck to the tin when I turned the tarte out. I couldn't find Relochon so used ripe brie which worked well. I found the cooking wasn't really long enough as my pastry wasn't fully done. I don't have an oven proof pan so cooked the tarte in a pie dish which, although probably losing some of the flavor, worked well.
30th Jan, 2015
I have wondered for a while how to go about making a savoury tarte tatin so was keen to try this recipe. Flavour-wise the result was excellent. The method I think needs a little work - the sugar/water/butter mixture needed a lot longer than 15 minutes and it was hard to judge by how much to reduce it by - I did it until it was syrupy but not very thick. This took about 25 minutes and a blast of heat at the end. The baking time in the oven was spot on, but when I turned it out of the pan about half of the carrots stayed in it! Perhaps this was down to me not leaving it to cool for long enough (I waited about 3-5 mins). It didn't spoil the overall effect or presentation - I just scooped them out and replaced them on top of the tart. Minor ingredient substitutions: I used mozzarella cheese instead of reblochon and sun dried rather than sun blush tomatoes, which I rehydrated beforehand. Both worked absolutely fine. I will make this recipe again.
23rd Jan, 2015
Was thinking of trying this until I saw the calorie count. 872 calories a portion! REALLY?!?!?!?!?!
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