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Hot honey carrot tart tatin with goat's cheese

One hot honey carrot tart tatin topped with goat's cheese

Hot honey carrot tart tatin with goat's cheese

Name: Hot honey carrot tart tatin with goat's cheese
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 500g small, slim carrots tops removed, halved if large; 50g butter; 3 tbsp honey plus a drizzle to serve; ½-1 tsp chilli flakes to taste; ½ tsp pul biber (optional); 1 tbsp apple cider vinegar; 5 thyme sprigs leaves picked, plus extra to serve; 320g sheet ready-rolled, all-butter puff pastry; 100g soft goat's cheese crumbled; 50g shelled pistachios roughly chopped

Cassie Best

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Serves 6

Easy

Prep: 15 mins

Cook: 40 mins

plus cooling

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Make this impressive veggie centrepiece. Sweet, caramelised carrots are glazed with hot honey, then topped with tangy goat's cheese for the perfect balance

Vegetarian

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Ingredients

Nutrition

500g small, slim carrots

tops removed, halved if large
50g butter
3 tbsp honey

plus a drizzle to serve
½-1 tsp chilli flakes

to taste
½ tsp pul biber

(optional)
1 tbsp apple cider vinegar
5 thyme sprigs

leaves picked, plus extra to serve
320g sheet ready-rolled, all-butter puff pastry
100g soft goat's cheese

crumbled
50g shelled pistachios

roughly chopped

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Nutrition: Per serving

kcal427
fat28g
saturates17g
carbs33g
sugars12g
fibre4g
protein9g
salt0.83g

Method

step 1

Cook the carrots in a large pan of boiling salted water for 8 mins until just starting to soften, but still holding their shape. Drain well.
step 2

Warm the butter, honey, chilli flakes, pul biber (if using), vinegar and thyme in an ovenproof frying pan (about 26cm wide) over a medium heat until the butter has melted. Add the carrots, season well and turn to coat in the hot honey butter. Arrange in an even layer, then leave to cool slightly. Or, cool fully, cover and chill for up to 24 hrs until you’re ready to bake.
step 3

Heat the oven to 200C/180C fan/gas 6. Cut a large circle out of the pastry using a plate slightly larger than the frying pan as a guide. Lay the pastry circle over the carrots in the pan, tucking the edges down around them using a spoon. Bake for 30 mins until the pastry is risen, crisp and deep golden. Leave to stand for 5 mins.
step 4

Carefully place a serving plate or board over the pan, then quickly and confidently invert the tart. Lift away the pan, then scatter over the goat’s cheese, pistachios, extra thyme leaves and a pinch of pul biber. Serve warm, drizzled with any sticky juices left in the pan or extra honey.

Recipe from Good Food magazine, Christmas 2026

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