Neven Maguire's Roasted Baby Carrot Tarte Tatin

INGREDIENTS

• Plain Flour, for dusting
• 1 packet Simply Better Frozen All Butter Puff Pastry, thawed and fridge cold
• 2 packets Simply Better Baby Carrots
• 5 Banana Shallots, halved and peeled
• 50g Butter
• 2 Tbsp Simply Better Organic Grade A Canadian Maple Syrup
• 1 Tbsp Simply Better Organic Spicy Pepper & Herb Seasoning

DIRECTIONS

1. Place a large piece of parchment paper on the work surface and lightly dust with flour. Using a rolling pin, roll out the pastry to a 25cm circle, using a 9” round tin as a guide and allowing an extra 2cm border. Trim off any excess and place on a baking tray in the fridge for 30 minutes to rest.
2. Preheat the oven to 200°C (400°F/Gas Mark 6). Trim the carrots and place in a saucepan of boiling water. Simmer for 5 minutes, then drain.
3. Melt the butter in the tin directly on the hob over a medium heat with the maple syrup. Add the shallots and parboiled baby carrots. Allow to colour for a minute or two, then remove from the heat. Sprinkle in the seasoning and toss until evenly coated, then arrange the vegetables, with the cut sides of the shallots facing down.
4. Lay the rested pastry on top of the vegetables and tuck in the edges like a blanket. Put in the middle of the oven and bake for 30 minutes until puffed up and golden. Rest for 5 minutes, then flip on to a plate. Cut into slices and serve hot or warm.