Carrot Tarte Tatin

_INGREDIENTS:

• 4–5 carrots
• 1 sheet store-bought puff pastry
• ½ Tbsp dried rosemary
• 1 tsp mustard
• 1½ Tbsp honey1
• Tbsp vinegar
• 35g butter
• 30g goat's cheese
• Olive oil
• Salt & pepper
• Balsamic glaze, to finish
  

_{INSTRUCTIONS:}

1. Cut the carrots in half lengthways.
2. Heat a little olive oil in a heavy-based, oven-safe frying pan. Arrange the carrots cut-side down, starting with the smaller pieces around the outside and working towards the larger pieces in the centre.
3. Add the butter and allow it to melt. Reduce the heat, cover with a lid and cook for 10–12 minutes, until the carrots are tender but still holding their shape.
4. Add the rosemary, mustard, honey and vinegar. Season with salt and pepper and allow everything to simmer for around 5 minutes, until slightly sticky and caramelised.
5. Preheat the oven to 200°C.
6. Using a plate roughly the same size as your pan as a guide, cut the puff pastry into a circle. Lay it over the carrots, carefully tucking the edges down around them. Prick the pastry a few times with a fork to allow steam to escape.
7. Transfer the pan to the oven and bake for 20–25 minutes, until the pastry is puffed and golden brown.
8. Allow to sit for a couple of minutes before carefully turning the tarte tatin out onto a serving plate.
9. Crumble the goat's cheese over the top and finish with a drizzle of balsamic glaze.

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