Winter veg and shallot tarte tatin

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

  • Feeds 8Feeds 8
  • Ready in 1 hour 20 minutes

Each serving contains

  • Energy
    20%
    1649kj 395kcal
  • Fat
    High 33%
    22.9g
  • Saturates
    High 55%
    11g
  • Sugar
    Med 18%
    16.3g
  • Salt
    Low 9%
    0.53g

% of adult’s reference intake | Carbohydrates per serving : 39g

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

  1. Dust your work surface with flour and roll out the pastry to a thickness of about 5mm
  2. Lay a 25cm ovenproof frying pan over the top, with the rim facing down, and cut around the rim
  3. Chill the pastry
  4. Bring a pan of water to the boil and cook the carrot and parsnip for 5 mins
  5. Drain and leave to steam dry for 2 mins
  6. Heat the oil and butter in the 25cm frying pan over a medium heat
  7. Add the shallots, cut side down, then the carrot and parsnip
  8. Cook for 20 mins, until the shallots are soft and turning golden
  9. Sprinkle with the sugar and vinegar, and simmer for 5 mins, until syrupy, taking care the vegetables don’t catch on the bottom
  10. Preheat the oven to 200°C/fan 180°C/gas 6
  11. Take the frying pan off the heat and arrange the vegetables so they lie flat and evenly cover the base of the pan
  12. Sprinkle with the rosemary and thyme, season, then lay the pastry over the vegetables, tucking it in around the edges
  13. Bake for 35-40 mins, until the pastry is golden and risen
  14. 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.

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