Active Time: 35 minutes
Total Time: 1 hour
Our carrot tarte tatin works beautifully as a savory or sweet offering. Try serving it as part of a lunch or supper with a creamy plant-based cheese sprinkled with coarsely chopped cilantro or parsley. Or serve as a dessert with a dollop of plant-based yogurt that has been whipped with powdered sugar, lemon zest, and ground cardamom.
10 ounces carrots, preferably baby carrots
8 ounces plant-based puff pastry
3 tablespoons granulated sugar
2 tablespoons apple cider vinegar
1 tablespoon unsalted butter
4 cardamom pods
Fine sea salt
Pistachio-Almond Dukkah (recipe follows)
Preheat the oven to 400°F. Choose an 8-inch ovenproof frying pan or skillet.
If using baby carrots, trim the tops and tails and clean as needed. If using larger carrots, peel and cut into 2¾-to-3-inch wedges or batons.
Roll out the pastry and cut into a round slightly larger than the pan that will be used. (Use the top of a plate or the edge of the pan.)
Put the sugar and vinegar into the 8-inch pan or skillet. Set over medium heat. Swirl the pan occasionally, but avoid stirring, to combine as the sugar melts. Add the carrots, butter, cardamom, and salt. Gently simmer for 5 minutes to begin to cook the carrots. Remove from the heat.
Arrange the carrots in the pan and lay the puff pastry on top. Prick the surface of the pastry and tuck it down around the carrots.
Bake until the dough is golden brown, 20 to 25 minutes. Remove from the oven and let sit for 5 minutes.
Carefully, because the pan will still be hot, set a serving plate on top and invert the tarte onto the plate. If the tarte sticks, put it over medium heat on the stovetop for a few seconds, rotating it gently.
Sprinkle with the dukkah (or see the serving options in the cooking note) and serve warm.
Makes 2 ½ tablespoons
Active Time: 20 minutes
Total Time: 40 minutes
1 tablespoon unsalted pistachios
1 tablespoon unsalted almonds
1 teaspoon black sesame seeds
¼ teaspoon nigella seeds
¼ teaspoon coriander seeds
¼ teaspoon fennel seeds
Pinch fine sea salt
Preheat the oven to 325˚F.
Spread the nuts on a small baking sheet and roast until fragrant and golden brown, about 15 minutes.
Toast the seeds in a medium frying pan over medium heat, swirling continuously until fragrant, about 1 minute. If the nuts and seeds begin to overcook, quickly transfer to a large plate rather than letting them cool in a hot pan.
Let the nuts and spices cool before coarsely chopping with a knife or grinding in a mortar. Add the salt and mix to combine.