Preheat your oven to 425.

Next, peel and slice your carrots and shallot. Heat olive oil over medium heat in a large (10-12 inch) oven safe skillet.

Sauté the carrots and shallots over medium heat for 10 minutes. Make sure to season liberally with salt throughout the cooking process. I used between ¼ and ½ tsp kosher salt in total.

While carrots and shallots sauté, crush coriander and cumin seeds

After 10 minutes of sautéing, check your carrots for doneness. They should be mostly soft with a little bit of bite to them still. At this point, add the cumin seeds, coriander seeds and 1 tbsp butter to the pan. Stir to melt the butter and incorporate the spices.

Remove the pan from heat and spread the carrots into a single layer over the bottom. Drizzle with honey

Remove puff pastry from the refrigerator and roll it out so that it fits completely over the top of the carrots. Place puff pastry on top of the carrots, folding over any excess dough back on to the tarte.

Melt the remaining 1 tbsp butter and brush it over the top of the puff pastry and sprinkle with kosher salt. To finish, put a few slits in the middle of the dough to release any steam while cooking.

Place immediately in a 425 oven and bake for 20-25 minutes or until the pastry is puffed and golden.

Remove from the oven and let cool in the pan for 5-10 minutes. Once cooled slightly, flip onto a serving plate so that carrot side is up. If any of the carrots or onions stick in the pan, you can scrape those off and add them to the top of the tarte.

The carrots should be browned and coated from the butter and honey and the shallots extra caramelized. To finish, sprinkle some chopped carrot tops or parsley over the top of the tarte and serve while still warm.