Tarte tatin carotte and ricotta

Try this delicious twist: Carrot Tarte Tatin with creamy ricotta. Simple, elegant, and perfect for any occasion!

150 g flour

75 g cold butter, in pieces, plus a little for greasing the tin

½ tsp salt

50 g water

1000 g carrots

2 tbsp olive oil

1 tbsp honey

1 tbsp granulated sugar

salt

ground pepper

1 pinch cumin seeds

200 g feta cheese

150 g ricotta cheese

1 sprig fresh thyme

1. Prepare the dough. 

2. Place the flour, butter, salt and water in the mixing bowl, then mix 20 sec/speed 4. Remove the dough from the bowl, form into a flattened ball, wrap in cling film and refrigerate for 2 hours. Clean the mixing bowl.

3. Slice the carrots into thin strips with a knife or use the thermomix cutter +.  Place them in the mixing bowl with the olive oil, then cook 10 min/120 °C/Inv./speed 1, without the measuring cup.

4. Add the honey and sugar, then cook again for 10 min/120 °C/INV/speed 1, without the measuring cup. Just before the end of cooking, season with salt, pepper and sprinkle with cumin.

5. Roll out the shortcrust pastry slightly larger than the baking tin and preheat the oven to 210 °C.

6. Arrange the carrot strips in the buttered tin, crumble 150 g of feta on top and spread the ricotta. Cover the carrots and cheese with the shortcrust pastry circle, tucking the pastry edges down inside the tin along the sides. Bake for 40 minutes. After 20 minutes of baking, reduce the oven temperature to 180 °C and continue baking.

7. Turn out by inverting the tart tatin onto a serving plate, sprinkle with feta and thyme. Serve warm or lukewarm.

 https://cookidoo.be/recipes/recipe/nl-BE/r761860