Carrot Tarte Tatin

1. Preheat Oven and Prepare Carrots

Preheat your oven to 400°F (205°C) and line a 9-inch round cake pan with parchment paper. Prepare the carrots by cutting them lengthwise if they are ½ inch wide or less; otherwise, quarter them.

2. Cook Carrots with Butter and Honey

In a sauté pan, melt the butter over medium heat and stir in the honey. Add the prepared carrots, kosher salt, a few grinds of black pepper, and thyme leaves. Cover the pan and cook for 12 to 15 minutes, until the carrots are mostly cooked through and the sauce is bubbling.

3. Reduce Sauce and Add Balsamic Vinegar

Remove the lid and let the liquid reduce for about 2 minutes until syrupy. Stir in the balsamic vinegar and continue cooking for another 2 minutes until the carrots are glazed.

4. Arrange Carrots and Prepare Puff Pastry

Transfer the glazed carrots and their juices into the prepared cake pan, arranging them evenly. Roll out the puff pastry on a lightly floured counter until it's a 10-inch round. Scatter the slices of goat cheese over the carrots, then drape the puff pastry over the top. Tuck the edges of the pastry around the carrots and cut a few small vents in the pastry.

5. Bake the Tarte Tatin

Place the assembled tart in the preheated oven and bake for 25 to 30 minutes, or until the pastry is golden brown and crispy. Allow the tart to rest for about 10 minutes after baking.

6. Flip and Garnish

Run a knife around the edge of the pan to loosen the tart, then carefully flip it onto a serving plate. Remove the parchment paper, and garnish the tart with fresh thyme leaves and a sprinkle of flaky sea salt. Serve warm.