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Honey-glazed parsnip & potato tart with Stilton & rosemary
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300g parsnips, peeled and very finely sliced
150g Maris Piper potatoes, washed and very finely sliced (ideally with a mandolin)
1 small onion, very finely sliced
2 tbsp olive oil
320g Jus-Rol All Butter Ready Rolled Puff Pastry Sheet
75-100g Stilton, crumbled
4 sprigs rosemary, leaves only
1 tbsp clear honey
1. Preheat the oven to 180°C, gas mark 4. Toss the vegetables in the olive oil. Season generously.
2. Unroll the pastry and lay it on a baking sheet with the parchment it comes on. With the tip of a sharp knife, cut a 2cm border around the pastry and score the middle, making sure not to go all the way through.
3. Scatter half the crumbled Stilton over the base. Next, layer the parsnips, potatoes, onions and rosemary on the scored pastry, trying
to distribute the mixture as evenly as possible and avoiding the border. Scatter over the remaining Stilton.
4 Bake for 45 minutes until thoroughly cooked and golden. Drizzle with the honey before serving.
To make it vegan, use a 320g pack Jus-Rol Ready Rolled Puff Pastry Sheet (suitable for vegans and vegetarians), and replace the Stilton with a finely grated cheese alternative, such as Violife Original Flavour. Replace the honey with agave syrup.
Typical values per serving:
This recipe was first published in November 2019.