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Carrot tart tatin, thyme honey & goat cheese





  1. 1

    Peel and cut the carrots in half lengthwise. In a saucepan, cook the carrots for 20 minutes in boiling water. Take them out of the water and reserve.

  2. 2

    In a skillet, sauté the chopped onions in 2 tbsp. at s. olive oil. Add 2 tbsp. at s. of thyme honey and a tbsp. at s. white balsamic vinegar. Cook for 7/10 min, until the onions are lightly stewed.

  3. 3

    Preheat the oven to 200°C. Brush the bottom and sides of a springform pan with olive oil. Spread the carrots evenly in the bottom of the pan. Spread the onion compote then sprinkle with crumbled fresh goat cheese.

  4. 4

    Cover the entire disc with puff pastry, tucking the edges inside. Bake 20 mins. Wait 10 mins. before unmolding onto a plate and garnishing with fresh thyme and a little more honey if desired.