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Parsnip & chestnut tarte tatin
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1 tbsp olive or sunflower oil
3 parsnips (about 350g) cut into spears (about 2cm at the thickest part)
150g echalion shallots, quartered lengthways
30g unsalted butter
3 tbsp light brown muscovado sugar
2 tbsp cider vinegar
1 tbsp fresh rosemary leaves
100g chestnuts (freshly cooked, canned or vacuum-packed), sliced
2 tbsp wholegrain mustard
250g Waitrose Cooks’ Ingredients frozen puff pastry block, defrosted
3 tbsp fromage frais
1. Preheat the oven to 190°C, gas mark 5. Heat the oil in a 24-25cm ovenproof frying pan and cook the parsnips and shallots for 10 minutes, until golden. Add the butter, sugar, vinegar, rosemary, chestnuts, 1 tbsp mustard and 50ml water to the pan. Cover tightly with foil and bake for 20 minutes, then remove from the oven and turn the temperature up to 200°C, gas mark 6.
2. Arrange the vegetables in a rough pinwheel shape in the pan. On a lightly floured surface, roll out the pastry to make a rough circle slightly bigger than the pan. Lay the pastry over the vegetables, tucking the excess into the sides. Bake for 30 minutes, until the pastry is risen and golden. Mix the remaining 1 tbsp mustard with the fromage frais; season. Carefully turn the tart out onto a serving plate and serve with the mustard sauce alongside.
This recipe first appeared in the Harvest section of Waitrose Food, December 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in December 2016.