Normally when writing for food to glow I have the radio for company, the mix of music and chat a metronome for my typing. But I can’t do it today. I am a coward. I just can’t listen to any more news coming out of Paris, Syria and Kenya. My fingers feel heavy and my heart even more so. You feel that way too, I know.
It seems frivolous writing about food, especially going on about a holiday-focused recipe. But I suppose the trick is to keep going as normal, being alert but not alarmed. Those with hatred where hearts should be will not win.
I have a feeling that the upcoming US Thanksgiving celebrations will take on even more significance this year. Those of us fortunate enough to be born into relative safety and comfort are grateful for so many things – not least being able to gather as a family and sit down to eat together, whether a sumptuous meal with fine wines, or food prepared with the contents of a food bank box. And – without wishing to stray into political territory – on this side of the world, the men, woman and children making the most perilous journeys of modern times, despite having nothing in many cases but the clothes on their backs, will be grateful that they have come to countries where liberty and equality still shape our lives. Our lucky, lucky lives.
Be safe, be grateful and be happy – wherever you are. xx
PS The next recipe will be my take on the starter I enjoyed at the Waitrose #MakesChristmas party. 🙂
Rainbow Carrot, Taleggio and Hazelnut Tarte Tatin
Normal orange supermarket carrots are of course fine here, and feel free to change out the pleasantly pungent taleggio cheese for fruity, buttery fontina, crumbly, lemony goat’s cheese, gooey, mild mozzarella, or – if vegan – skip the cheese all together. I have ditched the usual vinegar-tinged caramel sauce for thick balsamic vinegar, but here is a recipe from Donna Hay using the more usual method. My carrot tarte tatin recipe is easily doubled, or adjusted to the pan you wish to use. I used a 10″ cast iron skillet.
This would make a glorious holiday vegetarian or vegan main course or, sliced more thinly, an appetizer or starter.
500g rainbow or orange carrots, scrubbed and lightly peeled
3 tbsp best quality (and thick) balsamic vinegar, divided use
1 tbsp olive oil
1 tbsp Dijon mustard
Good pinch of salt and pepper
25g butter (just under 2 tbsp) or coconut oil
4 tbsp water
2 tsp fine sugar, optional (I didn’t use)
75g hazelnuts or cobnuts, toasted and chopped
1 tbsp fresh thyme leaves
200g taleggio cheese (see header note), chopped into pieces
1 sheet of ready-rolled puff pastry (vegan or all-butter)
You will need: a heavy-bottomed non-stick skillet or small rectangular cake tin; 1 baking sheet
Preheat your oven to 200C/400F.
Slice the carrots into even pieces about 1 inch thick. Mix together 1 tablespoon of the balsamic vinegar, the oil and the mustard in a medium bowl, add the carrots, salt and pepper, and mix well to coat. Slide these onto the baking sheet, cover with foil and bake in the oven for 45 minutes.
During the last few minutes of the carrots baking/steaming, place the butter in the skillet and put the skillet in the oven. Remove the skillet when the butter is bubbling and pour in the remaining vinegar, sugar if using, and the water, mix quickly with a whisk or wooden spoon.
Place the carrots, cut side down, on the buttery syrup, dot on the cheese, and sprinkle over the hazelnuts and thyme. Lay over the pastry, cutting to fit the shape of your chosen pan. It doesn’t need to be big enough to cover the pan’s diameter. Now tuck the edges of the pastry around the carrots, like you are tucking in a toddler – cosy. I deliberately don’t pack the carrots into the edge of the skillet so that I can tuck the pastry without everything sticking to the side of the pan. It seems less messy this way once the whole thing is upended, tarte tatin style.
Bake the carrot tarte tatin in the oven for 20 minutes, until the pastry is golden and risen in flaky layers. Use a spatula to carefully loosen the sticky underneath before placing a large serving plate over top and carefully inverting. Serve with extra thyme leaves and chopped hazelnuts if you wish.
Suggested to go with Creamed Kale or Celeriac Remoulade.
43 thoughts on “Rainbow Carrot, Taleggio & Hazelnut Tarte Tatin – A Holiday Recipe”
Beautiful food and beautiful post. It’s times like these that things that things get put back into perspective. The best we can do is remember to appreciate what and who we have and be grateful for ever moment
This is stunning, Kellie! I had the same thought as you about making food and photographing being trivial. But, we put love into our food, which amounts to positive energy in the world; that works for me! And this is stunning, which is even more good vibes!🌟🌟
This looks lovely, easy and very tasty!!
This is going on the short list for my Friendsgiving contribution this year!
I agree with your beautiful words about the events of late. And as for being grateful, I am very THANKFUL I have a great resource to make my holiday meals amazing!
This looks beautiful kellie, and a great way to use carrots.
I agree with you, I have had to turn the radio off to, I need a bread from all the sadness at the moment 🙁
Well said Kellie. I’m with you all the way, including having my radio switched off for a while. Meanwhile, you’re carrot tart tatin sounds thoroughly delicious.
I feel changed, and I bet you do too. We have entered a new era, but hopefully the world outside of this madness and hate is pulling together and showing what it means to be truly human and humane. All best to you, Choclette
Your words say it all 😀 And a lovely dish xxx
Thanks Elaine xx
Your post was wise and compassionate. You are a lovely lady whose food reflects her outlook on life. This dish looks – as always – succulent!
That is so very kind of you to say, Annie. Thank you so much. the sadness continues for us all but I feel the world is pulling together, which is pretty amazing.
Beautiful post with beautiful thought, Kellie. I, too, almost refrained from posting as I didn’t want to talk about food when so many unfortunate events occurred in many places of the world, but life must go on, doesn’t it? Your post says it all, and your food makes all of us feel better. THANK YOU
You are very kind, Pang. Thank you.
This recipe sounds wonderful! What brands of ready-rolled puff pastry? Thanks!
Hi Lauren. Thank you. 🙂 Dorset is a good vegan brand (organic too I think) but the more common Jus-Rol is also vegan, unless you get the all-butter one. Only useful info if you are in the UK 😉
What a gorgeous tarte tatin Kellie. The combination of flavours would be amazing I’m sure!
Thanks so much, Stuart. 🙂
I know the feeling, exactly, Kellie. And what to do or say indeed. But I guess we just start with loving each other as best we can and if that path is through good food, then why not. I love the looks of this tarte tatin, and though I think taleggio is on the list of cheeses I’m meant not to eat right now, I think so long as it’s cooked it’s fine. Win! Pinning this for a cozy weekend dinner in.
Yes, cooked is fine for chemo patients so it should be okay for you and your little growing one. Thanks for stopping by, Katie. I was thinking of you today as I am way up north in Scotland and the sun was setting at around 3.30. You were probably dark by then!
The humble carrot never looked so go Kellie. We have so much to be grateful for, we should never, ever take it for granted
Thanks so much, Sandra. You are so right. Today, up in the Cairngorm mountains in the Scottish Highlands, I am especially grateful to have had a wonderful day in some of the most beautiful and peaceful scenery on earth.
Another stunning recipe! I absolutely love the sound of this, and it’s so beautiful too! I love rainbow carrots – I’ve got quite a few in my fridge just now from my veg box delivery.
You seem to have a fantastic veg box delivery all of the time, Elizabeth. I hope you make a version of this Your Shetland version though 🙂
so so so pretty… love those purple carrots! Like jewels!
Well said! Love your words 🙂
And love your tart tatin too. Taleggio is a great cheese and I can only imagine the taste of this tart. Really really good.
I don’t have much experience with taleggio (I was actually going to use fontina!) but it seems like a good fit. And thank you. 🙂
Oh my goodness. Forget the taste, this is one for the eyes. LOVE LOVE LOVE! Totally trying to make this!
I love your enthusiasm! thanks!
Love the way you have conveyed what we feel about recent events, so eloquent! And yes, we have so much to be thankful for! The tarte tatin looks beautiful and perfect for a holiday meal!
Thanks so much Naina. I just wrote what was in my heart at that very moment. I’m glad it struck a chord. All best to you xx
Tare Tatin!! Reminds me of my daddy! 🙂
Lovely post – on so many levels. Hope you have a happy and safe holiday season.
Thanks so much, Sue. I know it is a bit early, but happy holidays to you. 🙂
Kellie, this post is exceptionally beautiful in more ways than one. I just returned from a trip to the US so I’m not there for Thanksgiving next week. But as we’re not a traditional Thanksgiving household anyways, this tarte tatin would be the perfect special dinner replacement for us next week. I love tarte tatin but never seem to buy puff pastry. That may have to change next week. 😉
I made this last night and it turned out amazing. It was so decadent, but without the fuss. The flavors of the taleggio, balsamic, and thyme went together really well and the extra crunch of the hazelnuts was a nice addition. Thanks for giving me a great excuse to make something different than I normally would!
Eat the rainbow, and no, I do not mean Skittles! Gorgeous looking carrots make for a gorgeous tatin! -Kat
Thanks so much, Kat 🙂
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