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Parsnip & onion tart
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Makes: 8 slices
175g plain flour
75g chilled butter diced, plus 25g butter
3 onions, sliced
500g parsnips, peeled and quartered lengthways
3 Waitrose British Blacktail Free Range Eggs
50g mature Cheddar cheese, grated
1. Preheat the oven to 190°C, gas mark 5. For the pastry, sift the flour and a pinch of salt into a bowl. Rub in the 75g butter to form fine breadcrumbs. Add 1–2 tbsp cold water to mix to a soft dough. Roll out on a floured surface and use to line a 23cm loose-bottomed tin. Cover; chill for 15 minutes. Line the pastry case with parchment paper, fill with baking beans and bake for 15 minutes. Remove the paper and beans and set aside. Turn the oven down to 180°C, gas mark 4.
2. Meanwhile, heat the 25g butter in a non-stick frying pan and add the onions and season. Cook over a gentle heat for 10 minutes, until golden and caramelised. Meanwhile, cook the parsnips in boiling water for 5–7 minutes, until tender. Drain well and tip into a bowl. Mash until smooth.
3. Beat together the eggs and milk. Stir in half the cheese, the onions and parsnips. Season. Pour the mix into the tin and scatter over the remaining cheese. Bake for 25-30 minutes, till just set in the middle. Remove from the tin and serve warm.
Typical values per serving:
This recipe was first published in July 2017.