Side Dishes Starters/Snacks Lunch/Dinner Root Veg Tatin

Serves : 6

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Root Veg Tatin Recipe

Ingredients

  • 300g parsnips, peeled and cut into 3cm thick rounds
  • 300g carrots, peeled and cut into 3cm thick rounds
  • 200g cooked beetroot, cut in half
  • 1 red onion, root left intact, cut into wedges
  • 125g caster sugar
  • 125ml red wine vinegar
  • 30g butter
  • 2 tbsp thyme leaves
  • Sea salt and freshly ground black pepper
  • 1 x 375g ready rolled puff pastry
  • 120g feta, crumbled
  • 40g walnuts, roughly chopped

Method

  1. Preheat the oven to 220°C, fan 200°C, gas mark 8.

  2. Bring a large pan of salted water to the boil, add the parsnips and carrots and simmer for 5 minutes until just tender.

  3. Drain and allow to steam dry.

  4. Heat an ovenproof frying pan until hot. Add the caster sugar and vinegar and bring to the boil, stirring occasionally until the sugar has dissolved. Simmer for 5 minutes until just thickened.

  5. Stir in the butter and heat until dissolved, stirring constantly then remove from the heat.

  6. Scatter half the thyme over the caramel and season with salt and black pepper, then carefully place the parsnip, carrot, beetroot and onion into the pan creating a colourful design. Season with salt and pepper and add some more thyme.

  7. Cut the pastry into a circle just bigger than the pan and lay carefully over the top of the vegetables, tucking the pastry in around the edges.

  8. Place in the oven to bake for 30 minutes until the pastry is golden brown and cooked through and the vegetables are tender.

  9. Remove from the oven and allow to cool for at least 5 minutes before turning over.

  10. Place a large plate face down on top of the pastry, then, using both hands, turn the whole pan and plate over, tipping the tart pastry side down onto the plate. Be careful as there will be hot syrup!

  11. If there is excess liquid, pour back into the frying pan and bring to the boil. Simmer for a few minutes until thickened, then pour over the tart.

  12. Scatter the feta, walnuts and remaining thyme over the top and serve hot, warm or cold.