Carrot tarte tatin

This dish can be made up in advance and served at room temperature with a green salad. You can also serve hot, straight out of the oven.

Serves 2-4 (depending on your appetite)



  • Tart:
  • 1 block of puff pastry
  • 4 carrots, washed and cut on the diagonal into 2mm slices
  • 1 teaspoon mustard seeds
  • 1 teaspoon of black onion seeds
  • Large knob of butter
  • 1 teaspoon of rapeseed oil


Tarte Tatin:
Preheat the oven to 200C
Heat the butter and oil in a frying pan
Once bubbling, layer the carrots around the pan
Once starting to colour place the pastry on top and tuck in (cut any excess off)
Pop into the oven for 15-20 minutes until golden and risen
Leave to cool for 5 minutes and then carefully flip over onto a plate

Caramel crumb:
Place the sugar into a pan with a couple of tablespoons of water
Melt the sugar on a low heat, add the olives and cumin and then boil until the caramel turns terracotta brown
Pour onto a baking tray lined with baking paper and leave to cool
Break up or chop for service
Caramel can get very hot, so work carefully