Recipe Review: Smitten Kitchen Carrot Tatin

If you’re looking for something special to serve for a weekend meal, for company, or as side for a holiday meal, I cannot recommend this carrot tart by Deb Perelman enough. It’s easy to put together, looks absolutely gorgeous and tastes every bit as good as it looks.

There aren’t many ingredients–a mere handful. But something about the way the honey and balsamic magnify the carrot’s natural sweetness and the salty goat cheese compliments it is just magical. The fresh thyme–an ingredient I rarely have the time and patience to procure–is essential. In fact, it makes such an impact on the dish, I’ve become a fresh thyme convert. (I use fresh herbs like basil, rosemary, cilantro and parsley a lot, but I’ve always used dried thyme in most recipes that call for it.)

I highly recommend this recipe. It even reheats well, even though the crust loses a bit of its structure.