Asparagus carrots puff pastry goat cheese Spring Upside-Down Tart!

This is my take on the classic tarte tatin with asparagus, carrots, and goat cheese. It’s so easy to make and really delicious too.

Serves 4

2 tablespoons butter
½ teaspoon za’atar spice
pinch of salt and pepper
½ bunch asparagus, hard ends cut off
2 carrots, sliced thin (use a vegetable peeler)
¾ cup crumbled goat cheese
1 large sheet puff pastry
1 egg, beaten

  1. Preheat oven to 390°F.
  2. Melt the butter in an iron skillet and add the spices.
  3. Remove skillet from the heat and add a layer of asparagus, a layer of carrots, and a layer of crumbled goat cheese.
  4. Top with puff pastry. Tuck the pastry securely into the pan.
  5. Brush pastry with a beaten egg and bake until golden, about 18–20 minutes.
  6. Cool a little before turning it upside down on a platter.
  7. Serve with a green salad on the side.


Photography by Paul 'Sweet Paul' Lowe

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