Carrot Tatin

Directions

1. In a mixing bowl, combine the flour, sugar, softened butter, salt, and egg. Mix until a smooth dough forms. Roll out the dough to about 0.2 inches thick and place it into a tart pan. Prick the dough with a fork to prevent it from puffing up. Pre-bake the crust in an oven preheated to 320°F (160°C) for 25 minutes, or until lightly golden. Remove from the oven and let it cool. Once cooled, spread a layer of onion compote on top, then place the disc of confit carrots on top.
2. Cut the carrots into 1.5-inch lengths and then slice them into 0.08-inch thick pieces. In a large skillet, melt the butter and add the carrot slices. Sauté until they release moisture. Arrange the carrot slices in a spiral formation inside a tart ring, ensuring they are tightly packed. Bake in a dry oven at 356°F (180°C), basting occasionally, for about 1 hour and 15 minutes. Allow to cool, then carefully remove from the mold. Cut into thin, long portions.
3. In a pot, sweat the chopped shallots in butter without browning them. Add the carrots and sauté until well-coated. Pour in enough white stock to cover the carrots and add the thyme. Cook until the liquid is nearly evaporated. Blend the mixture until smooth, then strain through a fine sieve.
4. Combine all the ingredients in a mixing bowl and blend until smooth. Taste and adjust seasoning as necessary. Serving Suggestion Serve the Carrot Tatin warm or at room temperature, drizzled with the carrot mousseline and vinaigrette for a flavorful presentation. Enjoy your delicious creation inspired by the flavors of Nantes!