This savory tarte tatin with shallots, carrots, courgettes and thyme is the perfect springtime lunch.

There’s nothing quite as wonderful as starting the weekend with a trip to the market. To me, the perfect Saturday morning means getting up early, before anyone else, and sitting at my dining room table with a notepad and my thoughts, dreaming up recipes for the week ahead and making a list of the ingredients I will be needing.
And springtime certainly excites my culinary imagination! The peas, rhubarb, strawberries and asparagus all fight for my attention, and before long, I leave with much more than I had originally planned on purchasing.

Yesterday’s trip inspired me to make a savory tarte tatin for lunch — one with sweet, mellow flavors and beautifully vibrant colors. I was going to crumble some goat’s cheese over the top before serving, but once I saw the tarte tatin on the plate, I decided it was perfect in all its simple beauty. However, nothing is stopping you from doing just that. Either way, this tarte tatin pairs quite well with a crisp sauvignon blanc. PS: If you’re looking for a great apple tarte tatin recipe, have a look here!
Bon appétit!


Savory Tarte Tatin with Carrots & Courgette
Serves 4


  • 2 tbsps mild olive oil
  • 3 shallots, peeled and cut into eighths
  • 2 carrots, sliced
  • 1 medium courgette, sliced
  • Fleur de sel & freshly cracked pepper
  • Thyme
  • 1 roll ready-made puff pastry


Preheat the oven to 200°C. Heat the oil in a 25cm tarte tatin pan and gently sauté the shallots for 3 minutes. Add the carrots, season with salt and pepper and cook for 7 minutes. Add the courgettes and cook for an additional 7 minutes, stirring often. Sprinkle with thyme and take the pan off the heat. Place the pastry over the vegetables, tucking it in around the edges well. Make 2 or 3 slits with the tip of a knife. Place the pan in the oven and bake for 25 minutes. To serve, place a large dish over the pan, carefully flip the entire thing over so that the tarte tatin ends up in the dish. Decorate with a sprig of thyme and serve warm.