zoom Parsnip and leek tarte

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Parsnip and leek tarte

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Parsnip and leek tarte

    Parsnips and leeks become richly flavoured and deliciously caramelised when glazed with honey.  This savoury main makes a wonderful vegetarian main course.

    • Vegetarian
    • Christmas
    • Preparation time: 15 minutes, plus cooling and standing
    • Cooking time: 40-50 minutes
    • Total time: 55 - 65 minutes, plus cooling and standing

    Serves: 4-6

    Ingredients

    1 tbsp olive oil
    15g butter
    300g medium parsnips, peeled and thickly sliced
    1 large leek, thickly sliced
    2 tbsp clear honey
    2 tbsp balsamic vinegar
    1 tbsp chopped thyme leaves
    250g block Cooks' Ingredients All Butter Puff Pastry, defrosted

    Method

    1. Preheat the oven to 200°C, gas mark 6.  Heat the oil and butter in a 23cm heavy-based flameproof gratin dish or ovenproof frying pan.  Add the parsnips and leeks, cut-sides down, in a tightly packed single layer.  Pour the honey and vinegar over and sprinkle with thyme.  Season.  Cook over a low heat for 15-18 minutes until just tender and golden brown on the base.  remove fro the heat.
    2. Roll out the pastry thinly and cut a circle about 3cm bigger than the pan,  Lift the pastry circle over the vegetables and push firmly down onto them, tucking the pastry in around the edge of the pan.  Bake for 25-30 minutes until the pastry is golden and cooked through.
    3. Leave the tarte to stand for 5 minutes then loosen around the edge with a palette knife. Place a large flat plate on top and turn out.  Serve warm.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary