Peel and cut the carrots into sticks of two inches. Melt the butter over low heat in a pan and add the shallot. Add the carrot sticks, dill, cumin, brown sugar and ¼ cup of water.
Season with salt and pepper.
Sauté over medium heat until cooked but not too soft. Preheat the oven to 400 degrees. With the puff pastry, create shallow “bowls,” the size to your liking. Place carrots evenly in the bottom of the bowls and set aside.
Sauté the bacon. Remove bacon from the pan, and distribute in the pastry rounds.
Bake for 20-35 minutes.
Place the tartes on a plate, garnish with a sprig of fresh dill, and serve hot with a green salad.
Recipe Adapted From: Philippe Kientzler
Wine Pairing - Alsace Pinot Gris
Brilliantly yellow or deeply gold in color, Alsace Pinot Gris has an earthy, smoky nose with aromas of mushrooms and moss, in addition to dried fruits, honey and gingerbread character. On the palate, these full-bodied, rich and round wines are always supported by bright freshness.
Its compatibility with hearty dishes such as game, roasted pork and earthy ingredients, such as mushrooms and truffles, make Pinot Gris the white wine choice for red wine drinkers.