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Waitrose

Parsnip and Red Pepper Tarte Tatin

Full of vibrant colour, this upside-down tart makes an attractive centrepiece. Or you can make individual tarts using small flan dishes.

Preparation time:
30 minutes
Cooking time:
40 minutes
Total time:
1 hour 10 minutes 60 minutes 10 minutes
Serves:
 4
  • Christmas
  • Vegetarian

Ingredients

  • ½ x 200g jar Sierra Rica Organic Chestnuts
  • 150g plain flour
  • ½ tsp salt
  • 75g butter
  • 2 tbsp chopped fresh thyme
  • For the topping:
  • 2 tbsp olive oil
  • 300g small parsnips, peeled and halved lengthways
  • 1 red pepper, cored, deseeded and cut into strips
  • 1 tbsp clear honey
  • 1 tbsp white wine vinegar
  • Salt and freshly ground black pepper

Method

  1. Preheat the oven to 200°C, gas mark 6. Heat a small frying pan over a medium heat and dry fry the chestnuts for 1-2 minutes, or until toasted. Allow to cool and chop coarsely.
  2. Make the pastry. Sift the flour and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the toasted chestnuts and thyme. Add 2 tbsp very cold water and mix to a soft dough. Wrap in clingfilm and chill.
  3. Heat the olive oil in a 23cm flameproof dish - a cast iron gratin dish or small frying pan with an ovenproof handle is ideal. Remove from the heat and arrange the parsnips cut-side down in the pan, fanning out from the centre and trimming the thin end to give a neat fit. Fill the gaps with strips of red pepper. Season. Drizzle with the honey and wine vinegar and cook over a medium to low heat for about 15 minutes, without turning the vegetables, until the parsnips are golden and tender.
  4. Roll out the pastry on a floured surface to about the same diameter as the pan. Carefully lift the pastry onto the vegetables and press into place.
  5. Bake for 20-25 minutes, or until the pastry is golden and cooked through. Remove the tarte tatin from the oven and leave to stand for a few minutes. Invert a warm plate slightly larger than the pan over the top, carefully turn the pan over and ease it off the tarte tatin, making sure none of the vegetables stick. Serve.