
Winter veg and shallot tarte tatin
https://www.coop.co.uk/recipes/winter-veg-and-shallot-tarte-tatin
This French-inspired caramelised root vegetable tart is a great way to use up any leftover carrots and parsnips in your veg drawer
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 39g
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Ingredients
- Co-op plain white flour, for dusting
- 500g pack puff pastry
- 3 large Co-op British carrots, cut into 2.5cm rounds
- 3 Co-op British parsnips, cut into 2.5cm rounds
- 1 tbsp rapeseed oil
- 20g Co-op unsalted butter
- 20 shallots, peeled and halved
- 4 tbsp Co-op Fairtrade light brown soft sugar
- 3 tbsp Co-op red wine vinegar
- 2 rosemary sprigs, finely chopped, plus extra to garnish
- 4 thyme sprigs, leaves only, plus extra to garnish
- 20g toasted walnuts, roughly chopped
- 50g vegetarian blue cheese, crumbled
Method
- Dust your work surface with flour and roll out the pastry to a thickness of about 5mm
- Lay a 25cm ovenproof frying pan over the top, with the rim facing down, and cut around the rim
- Chill the pastry
- Bring a pan of water to the boil and cook the carrot and parsnip for 5 mins
- Drain and leave to steam dry for 2 mins
- Heat the oil and butter in the 25cm frying pan over a medium heat
- Add the shallots, cut side down, then the carrot and parsnip
- Cook for 20 mins, until the shallots are soft and turning golden
- Sprinkle with the sugar and vinegar, and simmer for 5 mins, until syrupy, taking care the vegetables don’t catch on the bottom
- Preheat the oven to 200°C/fan 180°C/gas 6
- Take the frying pan off the heat and arrange the vegetables so they lie flat and evenly cover the base of the pan
- Sprinkle with the rosemary and thyme, season, then lay the pastry over the vegetables, tucking it in around the edges
- Bake for 35-40 mins, until the pastry is golden and risen
- Turn out onto a plate and top with the walnuts, blue cheese and extra thyme and rosemary to serve
*For a vegan version, use vegan pastry, leave out the cheese and use 2 tbsp oil instead of the butter.