Heat butter in medium sauté pan over medium heat, add carrots, season with pepper and thyme, and sauté for 15 minutes until slightly browned and fragrant, allow to cool for 5 minutes.
2
Using electric mixer fitted with beater attachment, beat butter. Add ½ cup of flour, ½ the carrot mixture, remaining ½ flour, then remaining carrot mixture. Wrap dough in plastic wrap, and maneuvering plastic wrap form into a tight log, about 2 inches in diameter. Chill in refrigerator 30 minutes.
3
Meanwhile arrange racks in upper and lower thirds of oven and preheat to 350°F.
Line 2 large baking sheets with parchment paper.
4
When dough is chilled, unwrap and using a sharp serrated knife slice into ¼ inch thick discs. Spread out on baking sheets.
5
Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.
6
Top biscuits with dollop of tapenade and crème fraiche (if using)
