CARAMELISED CARROT TARTE TATIN

DIRECTIONS

PREPARATION

Slice the red onions. Separate the leaves and stalks of the thyme and discard of the stalks. Halve the baby carrots. Crumble the feta cheese.

METHOD

1. Heat the oven to 200°C/180°C fan/gas 6.
2. Take a 24cm flameproof, ovenproof pan and melt half the butter in it.
3.  Add the onions and thyme, and gently cook for about 5 minutes until softened. Add the red wine vinegar, stirring.
4. Allow it to evaporate, then scoop the onions out of the pan, season to taste with salt and black pepper, and set aside.
5. Melt the remaining butter in the pan, add the carrots and cumin seeds.
6. Stir so the carrots are coated in butter, add a splash of water and cover with a lid.
7. Cook on a low heat for about 10 minutes, until tender.
8. Remove the lid, raise the heat and cook for 5-10 minutes, until the liquid evaporates and the carrots begin to caramelise.
9. Remove from the heat and season to taste.
10. Meanwhile, roll out the pastry and cut out a circle about 1.5cm larger all round than your pan.
11. When cool enough to handle, arrange the carrots in neat rows in the pan, cut-sides down.
12. Spread the onions on top, filling in any gaps, and top with the feta.
13. Place the pastry on top and tuck it slightly around the carrots, crimping with your fingers to make it fit the pan.
14. Make a slit in the centre of the pastry to allow steam to escape.
15. Bake for about 30 minutes, until golden brown.
16. Place a large serving plate on top of the pan and, wearing oven gloves, invert to serve.