0

items in your basket

total basket value
Your Basket
Continue Shopping

FREE Brindisa Tote Bag When You Spend £60*

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
OUT OF 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
OUT OF STOCK

Method:

  1. Preheat the oven to 180°C (fan).
  2. 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.
  3. Remove the lid and continue cooking the carrots for another 2 minutes, until they are lightly browned but still have a bit of bite.
  4. Arrange the carrots neatly in the pan, alternating the tops and bottoms of the spears, with the flat sides facing up.
  5. Pinch small pieces of sobrasada and evenly distribute over the carrots.
  6. 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.
  7. Bake in the oven for 30-35 minutes, or until the pastry is golden brown.
  8. Let the tarte cool for a few minutes, then carefully flip it onto a serving plate using a plate larger than the pan.
  9. Drizzle honey over the tarte tatin.
  10. Break the goat’s curd into small pieces with a fork and scatter it decoratively over the tarte tatin.
  11. Crush the hazelnuts in a pestle and mortar and sprinkle them on top for extra crunch.
  12. Serve with more goat curd cheese and a fresh salad on the side.

Little tip: Feel free to change the measurements of the ingredients to taste. For a crunchier version, cook the carrots for less time.

ingredients

  • 6-7 long sweet carrots
  • 2 tbsp Brindisa North and South extra virgin olive oil
OUT OF 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
OUT OF STOCK

Recent Recipes

PANCETA, CHESTNUT AND SLOE GIN BRAISED CABBAGE
An adaptation of Angela Clutton's festive recipe, with smoky panceta for a twist. The aromatic sloe gin and sweet chestnuts make this an ideal side dish for roasts and more. Cooked chestnuts save time without compromising on quality, for a simple yet elegant Christmas dish.
MORCILLA ARANCINI WITH QUINCE ALIOLI
This recipe gives a Spanish twist to an Italian classic. The combination of rice and morcilla creates a rich, flavourful bite, while the spices in the morcilla paired with the sweetness of quince evoke festive Christmas flavours. Using Bahía rice, which absorbs flavours beautifully and has the perfect texture for arancini, these bite-sized treats make ideal finger food for any gathering.
COD WITH HONEY ALIOLI
This delicious Cod with Honey recipe offers a wonderful alternative to traditional Christmas meat dishes. A Catalan classic from Monika Linton's book, Brindisa: The True Food of Spain, it balances the sweetness of caramelised apples, honey, and pine nuts, with the savoury cod. Topped with a creamy alioli and baked to golden perfection, this dish brings a festive twist to your holiday table.
WINTER GREENS PIE
This winter greens pie is perfect for the festive season. The vibrant combination of chard and cavolo nero, spiced with cinnamon and brightened by orange zest, brings a warm, seasonal flavour. Topped with toasted pine nuts and tangy Mahón cheese, all wrapped in crispy filo pastry, it’s a stunning centrepiece: both hearty and elegant.
Back to the top