sobrasada and carrot tarte tatin recipe
Occasions
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.

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.

Sobrasada And Carrot Tarte Tatin

Cooking timeCooking time: 45 min
Ready in: 55 min
Prep time: 10 min
Serves: 4-6 people as a starter
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.

Ingredients

Brindisa products

Other products

6-7 long sweet carrots
1 packet of puff pastry
30g Reus toasted Negreta hazelnuts

Shop the recipe - 5 products available

Brinidsa North & South Olive Oil Brindisa Spanish Foods
Brindisa North & South Olive Oil 1L
An extra virgin olive oil produced in Navarra. This oil is made from a blend of olives indigenous to the north of Spain, Arbequina, and to the south, Picual. The finished oil is clean tasting with grass and tomato notes balanced by a touch of spiciness on the finish.  
(6)
£19.25
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sobrasada from mallorca, spreadable Spanish sausage on a wood board. There's garlic at the back and, a bit of bread and one knife at the front with a bit of the sausage pasteMild sobrasada - Brindisa Spanish Foods
Mallorquín Black Pig Mild Sobrasada, 380g
Unparalelled flavour. Nduja-style. Unique provenance. Rare pig breed, varietal paprika. Sobrasada is a semi-cured, soft-textured sausage, made from paprika and pork. This mild version of the black pig sobrasada contains the finest parts of Majorcan porc negre, a local breed that is free range and organically fed. The traditional way of eating Majorcan sobrasada is to spread it on local bread, grilled if preferred. Sobrasada pairs surprisingly well with honey and an authentic local way to enjoy it is well cured with a sprinkling of sugar. Membrillo or fresh summer fruits such as with figs, grapes and cherries make a perfect combination. Sobrasada is a very versatile ingredient for cooking with rice, pasta, fish, cheese, poultry, game, and for stuffing vegetables.
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£21.50
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Goat's fresh curd, 270g
The goat's curd cheese is fresh, clean and light in flavour with a melt-in-the-mouth texture. It's a versatile ingredient for cooking, in sweet or savoury dishes. Taste profile: Smooth and light textured, it is yogurt-y and freshly goat-y in taste. It can be used in salads, pasta dishes, dips, as a stuffing for roasted vegetables, in cheese cakes, tarts, and as an accompaniment to granola and fresh or stewed fruit.  Learn more about how Elvira Garcia cheeses are made, watch the video here. Net weight: 270g
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£9.25
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Alemany Orange Blossom Honey Brindisa Spanish Foods
Alemany Orange Blossom Honey 250g
Alemany orange blossom honey has an intense floral aroma with a mild, sweet flavour balanced by sharp, citric notes. It's an excellent honey to use in the kitchen, equally good in sweet or savoury dishes. Used in the deep fried Monte Enebro dish in our restaurants.  A 2-star Great Taste Awards winner in 2025
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£7.50
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Flor de sal d'Es Trenc brindisaFlor de sal d'Es Trenc brindisa
Flor de Sal Organic Salt, 180g
Harvested from the surface of traditional salt ponds in Mallorca, Flor de Sal is the delicate first layer of crystals that form as sea water evaporates under the Mediterranean sun. Considered the purest and most mineral-rich of all sea salts, it enhances the natural flavour of food without overpowering it. This organic sea salt is hand-harvested and hand-packed, preserving its distinctive character and texture. Its fine, crumbly crystals vary in hue from pure white to soft pink or pale grey, and dissolve easily on the palate. Naturally odourless, with a subtle, clean taste and satisfying crunch, Flor de Sal is perfect for finishing dishes just before serving. Awarded the best score by Stiftung Warentest (2023) among 41 salts tested.
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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.

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Navarrico Butter Beans, 700g
These butter beans, or judiones, are carefully cooked to retain their shape and texture. The judion beans are soft, buttery and creamy and can be turned into a smooth puree, used in salads or added late to a slow cooked meat dish.
(62)
£7.00 £5.60
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brindisa spanish foods tortas de aceite
Gavino Traditional Olive Oil Biscuits 180g
The olive oil torta, a flat, unleavened biscuit, was first invented several hundred years ago to provide an easily portable snack for stagecoach passengers passing through the city of Seville. Made in several different flavours, the traditional biscuit is sweet, crisp and flaky with a mild taste of anise. Contains 6 tortas per pack
(15)
£4.75
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Brindisa Tarta de Santiago IGP Almond Cake Brindisa Spanish Foods
Brindisa Tarta de Santiago IGP Almond Cake 700g
Tarta de Santiago is the iconic product of this Galician city, popular with pilgrims for over a thousand years. Composed of a pastry case filled with almond paste, the most recognisable characteristic of the cake is the cross of St James in sugar on its surface. Rich, dense and moist, a delicious hand-made cake.
(92)
£13.95
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Jar of Ortiz Sardines a la Antigua in Olive Oil
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Ortiz Sardines in Olive Oil, 190g
Caught and processed on the same day for optimum freshness. Lightly fried in oil. Buttery and tender. These premium sardines are sourced daily from northern Spain’s coastal auction houses and tinned just hours after being caught. Hand-cleaned, lightly fried, and preserved in olive oil, they develop a rich depth of flavour during a four-month marination. With a melting, buttery texture and intensely savoury taste, they’re perfect for tapas platters, artisan sandwiches, or served on toasted bread with piquillo peppers.
(6)
£8.25
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Marcona almonds - Brindisa Spanish foodPerello salted marcona almonds cluster
Out of stock
Perello Salted Marcona Almonds 150g
Plump Marcona almonds are an indigenous variety to Spain, known as the “Queen” of almonds. Cultivated in the north-east regions of Aragón, Valencia and Cataluña, this varietal is prized for its sweet, nutty, buttery flavour and creamy texture.   Expertly selected, then gently fried and seasoned to perfection in small batches, Perelló Salted Marcona Almonds make a wonderful snack alongside a cold drink. Add to a grazing platter alongside olives, acorn ham or cured mojama.  Perelló Nuts and Snacks are exactly the same ingredients, recipes and quality as our well-loved Brindisa nut and snack range. 
(53)
£8.25
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Out of stock
Perello Salted Marcona Almonds, 1kg
Plump Marcona almonds are an indigenous variety to Spain, known as the “Queen” of almonds. Cultivated in the north-east regions of Aragón, Valencia and Cataluña, this varietal is prized for its sweet, nutty, buttery flavour and creamy texture.   Expertly selected, then gently fried and seasoned to perfection in small batches, Perelló Salted Marcona Almonds make a wonderful snack alongside a cold drink. Add to a grazing platter alongside olives, acorn ham or cured mojama.  Perelló Nuts and Snacks are exactly the same ingredients, recipes and quality as our well-loved Brindisa nut and snack range. 
(3)
£49.00
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100% iberico ham in the bone with a 'Great Taste' award on a white backgroundSenorio 100% iberico ham on th bone on a wooden board with a label in an outdoor setting
Out of stock
Señorío Acorn Fed 100% Ibérico Ham, Whole
Intensely savoury, nutty sweetness, lingering flavour. Truffle notes. The essence of the dehesa.This DOP Extremadura Ibérico ham comes from animals raised in Extremadura, fattened on acorns for 10-12 weeks on the local dehesa, and then cured in Badajoz for over three years. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. A 1-star Great Taste Awards winner in 2024 Minimum weight 7kg Find out more about Ibérico Ham and how to carve at our Ham School.  
(1)
£714.00
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