This was lovely - light and flaky puff pastry spread with almond feta and topped with caramelized red onion and soft and tender thyme glazed carrots. I was inspired here by this Carrot Tart Tatin dish on BBC Good Food. Like most people I am drawn to anything in pastry but I the idea of carrots taking the centre stage here as they are usually confined to a side dish or are just another component like in a stew. And why shouldn't they take centre stage? Carrots are awesome!
Now, I made a few changes to the tart tatin recipe - both with the ingredients and cooking method. I've replaced the reblochon cheese with the awesome almond feta, I omitted the sun-dried tomatoes as I just didn't see them going in this and instead of making a tart tatin which is an upside down tart, I made a regular, right side up tart :-)