Sliced Carrot and Red Onion Tatin

Pre-heat the oven to 200°C | 400F | gas 6.

Place the carrots in a sauté pan with 3 tbsp of oil, salt and pepper, and a sprinkle of the ground cumin.

Barely cover the carrots with water, bring to the boil and reduce the heat. Simmer for about 20 minutes.

Meanwhile, oil the moulds.

Roll out pastry on a floured surface, prick with a fork and line the fluted tartlet moulds with the pastry. Press well on the edges. Chill for 10 minutes in the freezer.

Line the pastry with greaseproof paper and fill with baking beans.

Blind-bake for 10 minutes. Remove the beans and paper and put the pastries back in the oven for another 5 minutes. Allow a few minutes for cooling before un-molding on a cooling rack.

When the carrots are ready, drain and distribute between the tartlets. Alternating between one layer of carrots and one layer of onion.

Season with pepper, sprinkle with chopped hazelnuts, drizzle with honey and oil and bake for 10 minutes.