Carrot Tarte Tatin with Whipped Feta

I love any recipe where I can quickly use up the produce I get before it turns into a moldy ecosystem with dust all over it. Many such cases. This is super easy, especially when you use a frozen crust (my longstanding strife with homemade pie crust prevails). I topped mine with whipped feta. It looks impressive. Serve it for a quick lunch or dinner to wow guests with your domestic goddess capabilities.

1 bag of Les Petites Carrots of Many Colors, from Trader Joe’s (or any bag of smaller carrots)

2 tablespoons of Dijon mustard

2 tablespoons of salted butter

1/4 cup of honey or maple syrup

1/2 teaspoon of salt

1/2 teaspoon of freshly cracked black pepper

2 garlic cloves, minced

A few sprigs of fresh thyme for garnish

1 frozen pie crust dough, defrosted according to package directions (preferably the Whole Foods brand for maximum flakiness)

For whipped feta topping

1/2 a block of feta

A dash of lemon juice

1/4 a cup of a creamy base, I used Greek yogurt

1/2 a teaspoon of salt

Slice your carrots length-wise and throw them in the generously buttered cast-iron skillet on medium low heat.

Steam them with a few tablespoons of water and cover with a lid until softened.

Add your salt and pepper, minced garlic cloves, Dijon, and honey or sweetener of choice.

Stir gently on medium heat (the garlic and sweetener can burn!) and let them sit until they become thickly glazed and sticky.

Arrange the carrots so they’re all face down on the skillet and covering the base of it.

You can oil the sides of the skillet if you’d like. The carrots should be soft and malleable enough to round around the edges.

Roll out your defrosted crust dough and place over the carrots and crimp the edges around the skillet. It should look like a nice blanket for your carrots.

Bake in the oven according to the temperature directions for your pie dough, I did 375 degrees Fahrenheit until the crust topping turned golden brown.

While it’s in the oven, put all your whipped feta ingredients in a blender and blend until combined and creamy.

If the feta is still crumbly and chunky, add more Greek yogurt.

When your tarte is done, carefully flip upside down with oven mitts onto a serving plate - the skillet will be very hot, but flip with confidence, it can smell fear. It should come out of the pan with ease.

Add a few dollops of the whipped feta and add a few sprigs of fresh thyme for garnish :)