Carrot Tatin with Basil Cream by Lacuisinedesacco

Ingredients

• 500g (1 lb) carrots, peeled and sliced into 1/4-inch thick rounds
• 100g (7 tbsp) unsalted butter
• 50g (4 tbsp) honey
• 2 tbsp balsamic glaze
• 1 tbsp olive oil
• 1 sheet puff pastry, thawed
• 250ml (1 cup) heavy cream
• 10g (1/4 cup) fresh basil leaves, finely chopped
• 1 tsp sugar
• 1/4 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 190°C (375°F).
2. In a 20cm (8-inch) oven-safe skillet, melt the butter over medium heat.
3. Add the honey, balsamic glaze, olive oil, sugar, salt, and pepper. Stir to combine until ready to serve.
4. Arrange the sliced carrots in a single layer over the glaze mixture in the skillet until ready to serve.
5. Place the puff pastry sheet over the carrots, tucking the edges down around the sides of the skillet until ready to serve.
6. Bake for 35-40 minutes, or until the pastry is golden brown and puffed, and the carrots are tender.
7. While the tart bakes, whip the heavy cream until soft peaks form. Gently fold in the chopped basil.
8. Let the tart cool in the skillet for 10 minutes before carefully inverting it onto a serving plate.
9. Serve warm, topped with the basil whipped cream until ready to serve.