Roasted Carrot Tarte Tatin #SundayFunday

A week ahead of Mothers' Day, the Sunday Funday writers are gathering to share elegant appetizers to kick off your Mothers' Day celebrations. Wendy of A Day in the Life on the Farm is hosting.

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired. As I mentioned, Wendy is hosting this week. And Happy Mothers's Day to all the moms participating today.

Today's Elegant Appetizers

• Blini with Caviar by A Day in the Life on the Farm

• Crackers with Salami & Pepperoni Rosettes byAmy's Cooking Adventures

• Crumb Coated Cheesy Veg Crepes by Sneha's Recipe

• Fresh Artichoke and Spinach Dip by Karen's Kitchen Stories

• Roasted Carrot Tarte Tatin by Culinary Cam (you're here)

• Smoked Salmon Blini by Sid's Sea Palm Cooking

• Sweet Potato Brie Bites by Mayuri's Jikoni

Roasted Carrot Tarte Tatin

Tarte Tatin a classic French upside-down tart made with caramelized apples and buttery pastry, But I love making them savory with roasted veggies. And, by using, frozen puff pastry - I even get a gluten-free version at Whole Foods - it's super simple.

Ingredients

• carrots

• olive oil (I used a co-milled Blood Orange Olive Oil from local-to-me The Quail & Olive)

• salt and pepper

• fresh thyme leaves

• frozen puff pastry, defrosted and cut to your desired size for serving as an appetizer

• Also needed: more fresh herbs and edible flowers, optional

Procedure

Peel the carrots, if you like. I just scrub and dry them. Cut the carrots be slightly shorter than your puff pastry pieces so that you can press the edges onto the making sheet. Note that in the photo above, the carrots on the left were used for this dish; the carrots on the right were used separately. I just roasted

them all together to save myself time!

Preheat oven to 425 degrees Fahrenheit.

Place the carrots on a parchment paper-lined baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Scatter fresh thyme leaves over the carrots. Roast in the preheated oven for 35 minutes until the carrots are fork tender and some even have slightly charred edges.

Arrange roasted carrots on a different parchment paper-lined baking sheet so that they fit within the border of the puff pastry pieces. Drizzle them with honey and top the carrots with the puff pastry. Press the edges down to parchment paper so that the carrots are inside the crust. Return the sheet to the oven and bake for 20 to 25 minutes. The puff pastry should be puffed and golden brown.

Let cool on the baking sheet for five minutes, then use a spatula to invert the tarte onto individual serving plates. Sprinkle with more salt and pepper, if desired. I scattered more fresh herbs on the top and added an edible flower for garnish.

That's a wrap for my elegant Mothers' Day offering. The group will return next week with Summer Rolls. Stay tuned!