Presenting Carrot Tarte Tatin
A pretty — and savory — tart tatin to dig into.
It looks like a sweet. But eats like a savory.
That’s exactly what this lovely “Carrot Tarte Tatin” is.
It’s from the new cookbook, “My Little French Kitchen” (Chronicle Books), of which I received a review copy, by Rachel Khoo. The cookbook author, who also has starred on cooking shows on BBC2 and The Cooking Channel, chronicles her travels through France through these rustic recipes that capture the ease with which Europeans cook and entertain at home. They always make it look easy, don’t they? Enjoy everything from “Piquillo Peppers Stuffed with Cod” to “Red Wine Roast Chicken” to “Chocolate and Creme Fraiche Tart.”
Unlike a classic apple tart tatin, this carrot one is not drenched in sweet caramel syrup. Instead, it lets the purity of the carrots shine through with just a touch of honey, red wine vinegar and fresh thyme to awaken their flavors even more.