CARROT TARTE TATIN

Peel the carrots and cut them into slices approximately 3 mm thick using a slicing machine or a mandoline slicer. Keep the trimmings for the espuma.

Place a stainless steel ring on a baking sheet lined with parchment paper and arrange the carrot slices inside in a circular pattern to form a rose shape. Season with salt and pepper, then pour the orange juice and butter over the top.

Bake the tarte in the oven at 200 °C for 15 minutes.

Cook the carrot trimmings in boiling water until tender, then drain well. Place them in a blender along with the butter, salt, and pepper, and puree until very smooth.

Pass the mixture through a funnel and a sieve into a 0.5L whipper and set aside until ready to serve. Before serving, pressurize the whipper with one charger capsule and shake vigorously about ten to twelve times.

Briefly reheat the carrot tarte tatin in the oven for about 30 seconds before serving. Then, top with the carrot espuma and serve immediately.

We have compiled a few classic accompaniments that harmoniously balance the subtle sweetness and buttery, light texture of this carrot dish:

The Savory-Tart Component: Cheese
To balance the natural sweetness of the cooked carrots and orange juice, salty or tangy cheeses are ideal. You can lightly warm or crumble aged goat's cheese, feta, or a mild gorgonzola and serve it alongside. Thin shavings of aged Sbrinz or Parmesan also pair beautifully, introducing an intense umami note.

The Refreshing Side: Crisp Salads
To provide a contrast to the soft texture of the tarte and the espuma, a fine, slightly bitter leaf salad is highly recommended. Combine frisée, radicchio (cicorino rosso), or lamb's lettuce with a classic, acid-forward vinaigrette dressing (such as one made with white balsamic vinegar or lemon juice). The acidity cuts through the richness of the butter.

The Textural Extra: Crunchy Nuts and Seeds
For additional bite, you can scatter toasted pine nuts, walnuts, or pumpkin seeds over the dish. Dry-toasting the seeds or nuts in a pan beforehand and finishing them with a fine pinch of sea salt or a bit of thyme complements the earthy-sweet aroma of the carrots perfectly.

The Protein-Rich Addition: Meat and Fish
If you are not serving the tarte as a standalone vegetarian dish, it makes an excellent accompaniment to pan-seared meat or fish. Pan-seared duck breast cooked until rosy, tender veal fillet, or gently cooked Swiss Arctic char pair exceptionally well. The subtle hint of orange in the tarte blends ideally with these proteins.

Recipe and video by Allan Gremlich (Instagram: @chef_grem)