On the Flip Side

The classic upside- down French pastry, tarte Tatin, gets taken for a savory spin in these two eye-catching dishes.

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Caramelized Carrot Tarte Tatin with Ginger

ACTIVE 50 MIN; TOTAL 2 HR; SERVES 6 TO 8

Slender carrots are glazed in a zippy orange-and-ginger syrup in this striking, savory tart. Umami-rich fish sauce adds complexity and balances the dish's sweetness. For a pop of fresh ginger flavor, press grated ginger through a fine wire-mesh strainer to extract the juice-discard the ginger solids, which are prone to burning.

1. Preheat oven to 425°F. Toss together carrots, oil, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper on a large rimmed baking sheet until evenly coated. Arrange carrots in a single layer, cut sides down, and roast until tender, 25 to 30 minutes. Set aside. Leave oven on.

2. Meanwhile, finely grate ginger using a Microplane. Place grated ginger in a fine wire-mesh strainer placed over a small bowl. Stir and press ginger to extract about 2 tablespoons juice. Discard solids.

3. Whisk together ginger juice, orange juice, sugar, vinegar, remaining ½ teaspoon salt, and remaining 1/4 teaspoon pepper in a 12-inch stainless steel skillet. Cook over medium-low, swirling occasionally, until mixture is reduced to a thick syrup that just coats the bottom of the skillet, 7 to 10 minutes. Remove from heat; stir in butter and fish sauce. Set aside.

4. Roll out puff pastry on a lightly floured surface into a 14- x 12-inch rectangle. Cut out a 12-inch circle using a pot lid or plate as a guide; discard scraps. Transfer pastry round to a parchment paper-lined baking sheet. Score dough all over with 1/2-inch-long slits. Cover with a second sheet of parchment paper; chill in refrigerator until ready to use.