Parsnip tarte tatin
An easy, cheap, one-pan weeknight supper that looks great and features puff pastry – what’s not to love?
Serves 1 hungry person, or two with sides.
1 shallot, sliced
1 clove of garlic, finely chopped
1 parsnip, grated
35ml red wine vinegar
6 sprigs thyme
A disc of puff pastry to fit a small frying pan
1. Roll out the puff pastry to a tiny bit larger than a small frying pan that can go in the oven.
2. Preheat the oven to 180 degrees.
3. Cut the carrot and one of the parsnips into coins and steam until the parsnip is just tender. S Shake in the colander to dry.
4. Add a glug of olive oil to a small frying pan and soften the shallot. Add the grated parsnip and brown.
5. Pick the thyme and add to the mixture with the garlic. Tip into a bowl and season.
6. Pour the vinegar into the pan and bring to the boil.
7. Add the sugar and stir vigorously. Cook until you have a syrup.
8. Arrange the coined carrot and parsnip in the pan and tip over the grated parsnip and shallot.
9. Place the disc of pastry just over the mixture and push it into the edges of the pan.
10. Bake for 25 minutes or until the pastry is golden brown.