SOBRASADA AND CARROT TARTE TATIN

This Sobrasada and Carrot Tarte Tatin is impressive, yet surprisingly easy to make. The natural sweetness of the carrots perfectly complements the rich, flavourful sobrasada, while the honey adds a layer of depth and complexity. Creamy goat’s curd balances the bold flavours, and the crunchy hazelnuts provide texture. It's a delightful mix of sweet and savoury, with a crisp pastry finish.

READY IN

55 min

COOKING TIME

45 min

PREP TIME

10 min

SERVES

4-6 people as a starter

ingredients

6-7 long sweet carrots

2 tbsp Brindisa North and South extra virgin olive oil

IN STOCK

1 packet of puff pastry

50g Majorcan sobrasada

IN STOCK

70g goat’s curd (you may use less if desired)

Orange blossom honey to taste

IN STOCK

30g Reus toasted Negreta hazelnuts

Flor de Sal organic sea salt

IN STOCK

Method:

Preheat the oven to 180°C (fan).
Peel the carrots and halve them lengthwise so you have one flat and one rounded side for each. In a 24cm oven-safe pan with a lid, heat the olive oil over medium heat. Add the carrots and cook for about 8 minutes with the lid on.
Remove the lid and continue cooking the carrots for another 2 minutes, until they are lightly browned but still have a bit of bite.
Arrange the carrots neatly in the pan, alternating the tops and bottoms of the spears, with the flat sides facing up.
Pinch small pieces of sobrasada and evenly distribute over the carrots.
Using a plate that matches the pan size, cut the puff pastry into a round shape and place it over the carrots and sobrasada. Tuck the edges in and sprinkle a pinch of Majorcan sea salt over the pastry.
Bake in the oven for 30-35 minutes, or until the pastry is golden brown.
Let the tarte cool for a few minutes, then carefully flip it onto a serving plate using a plate larger than the pan.
Drizzle honey over the tarte tatin.
Break the goat’s curd into small pieces with a fork and scatter it decoratively over the tarte tatin.
Crush the hazelnuts in a pestle and mortar and sprinkle them on top for extra crunch.
Serve with more goat curd cheese and a fresh salad on the side.