Carrot and mushroom tarte tatin
Try this French classic with a savory twist now!
This carrot and mushroom tarte tatin is perfect as a side dish or appetizer. Bake for about 30 minutes, until the puff pastry is risen and golden brown. Cut into wedges and serve with a dollop of crème fraîche and chopped dill.
Preparation
Peel the carrots and cut them in half lengthwise, and cut thicker ones into quarters.
Bring a large pot of salted water to a boil and cook the carrots for about 5 minutes, or until tender. Drain and pat dry.
Clean the mushrooms and slice them. Heat a little olive oil in a frying pan and brown the mushrooms over high heat. Season with a pinch of salt. Cool in a colander.
Preheat the oven to 180°C (350°F). Grease a baking dish with butter and sprinkle the bottom with sugar. Arrange the carrots on top, sprinkle with chervil and tarragon, and top with the drained mushrooms. Cover with the puff pastry. Tuck the edges of the pastry in and cut a cross in the center to allow steam to escape.
Bake in the oven for about 30 minutes, until the puff pastry has risen and is golden brown.
Cut into wedges and serve with a dollop of crème fraîche and picked dill.
Ingredients
- 8 wortelen
- 200 g gemengde paddenstoelen
- 25 g kristalsuiker
- 1 rol koelvers bladerdeeg
- 1 tl Dragon
- 1 tl Kervel
- 4 el crème fraîche
- 5 g boter
- 2 takjes dille
- Olijfolie
- Peper en zout
