Upside-Down Carrot and Onion Cake

The upside-down carrot and onion cake is a rustic and tasty dish that may remind some of the structure of the famous French tarte tatin, but with a distinctly Italian twist. Here’s the recipe:

Ingredients

• 500 g of carrots
• 3 medium onions
• 2 cloves of garlic
• 100 g of grated parmesan
• 1 roll of puff pastry or brisée
• 4 tablespoons of extra virgin olive oil
• Salt and black pepper to taste
• Fresh thyme to taste
• Butter for greasing the pan

Preparation

1. Preheat the oven to 180°C.
2. Clean and slice the carrots into thin rounds, then peel and slice the onions.
3. In a large pan, heat the extra virgin olive oil and add the onions and garlic, sautéing until they become translucent. Add the carrots, salt, pepper, and thyme, and cook for another 10-15 minutes until the vegetables have softened, stirring occasionally.
4. Grease a round baking pan with butter and arrange the cooked vegetables at the bottom, creating an even layer.
5. Sprinkle the grated parmesan over the vegetables.
6. Lay out the puff pastry or brisée over the vegetables, tucking the edges inside the pan.
7. Bake for about 25-30 minutes, or until the pastry is golden and crispy.
8. Remove the cake from the oven and let it cool for a few minutes. Place a large plate over the pan and flip everything over with a decisive motion to turn the cake upside down, with the carrots and onions now on top.
9. Serve hot, cutting it into slices.

This cake can be an excellent appetizer or a rich and tasty side dish. If you want to add a more local touch, you could also add a pinch of oregano or rosemary for an even more Italian aroma. Enjoy your meal!

Curiosity

The “upside-down” cooking is a versatile and visually striking technique that adapts to many ingredients, from fruit to vegetables, and allows the top part of the dish to caramelize, creating a tasty crust once inverted.