Carrot and Pumpkin Tatin Recipe

Ingredients

• 1 carrot, peeled and sliced
• 1 cup pumpkin, peeled and cubed
• 1/4 cup brown sugar
• 2 tablespoons butter
• 1/2 teaspoon cinnamon
• 1 puff pastry sheet, thawed

Directions

1. Preheat the oven to 375°F (190°C).
2. In a saucepan over medium heat, melt the butter and brown sugar together.
3. Once melted, add in the sliced carrot and cubed pumpkin. Cook for 5 minutes, stirring occasionally.
4. Stir in the cinnamon, and continue to cook for another 5 minutes until the vegetables are tender and caramelized.
5. Transfer the mixture into a 9-inch greased pie dish and spread evenly.
6. Roll out the puff pastry sheet to about 10 inches in diameter and place it over the pie dish, tucking in the edges to create a seal.
7. Bake at 375°F (190°C) for 25-30 minutes or until the pastry is golden brown and puffy.
8. Remove from the oven and carefully invert onto a serving platter.
9. Allow to cool for a few minutes before serving.

Verdict

This Carrot and Pumpkin Tatin is a delicious and unique take on a classic French upside-down tart. The combination of the sweet, caramelized vegetables paired with the buttery puff pastry is sure to please even the pickiest eaters. It’s the perfect side dish for any Fall meal.

Serving Suggestions

Serve the Carrot and Pumpkin Tatin with a sprinkle of fresh herbs, such as thyme or rosemary, for added flavor and presentation. It pairs well with roasted meats, such as chicken or pork, and can also be enjoyed on its own as a vegetarian option.