The idea of creating a savoury tarte tatin is not a new one – indeed I’ve been championing a beetroot version for a while now. However, this particular incarnation, using tender parsnips and caramelised shallots, is my latest favourite.
Serves 4–6
1 ready-rolled puff pastry sheet (about 200g), or roughly the same weight of block puff pastry
1 tablespoon olive, sunflower or rapeseed oil
3–4 small-medium parsnips, peeled and cut into 2cm thick rounds (about 250g prepared weight)
150g shallots, peeled but left whole
30g soft brown sugar
30ml cider vinegar
15g butter
Sea salt and freshly ground black pepper
Preheat the oven to 180oC/Gas 4. Take a non-stick, ovenproof frying pan or tatin dish, 20–25cm in diameter. If your pastry is not ready-rolled, roll it out to about a 5mm thickness. Using the pan or tatin dish as a template, cut a disc of pastry the diameter of the top of the pan. Chill in the fridge while you prepare the filling.
Heat the oil in the frying pan or tatin dish over a medium heat. Add the parsnips and shallots and fry gently for 3–4 minutes. Turn them over and cook for few more minutes so both sides take on a nice caramel colour.
Combine the brown sugar and cider vinegar with 30ml water, then add to the pan along with the butter and plenty of salt and pepper. Cover the pan tightly with foil and place in the oven. Roast for about 40 minutes until the parsnips and shallots are tender. Remove from the oven. If, at this stage, the sugar-vinegar syrup is looking a little dry, add 1–2 tablespoons water and give the pan a good shake to release any veg that are sticking.
Lay the pastry disc over the parsnips and shallots, patting it down and tucking the edges down the side of the pan. Turn the oven setting up to 190oC/Gas 5 and return the pan to the oven. Bake for 20–25 minutes until the pastry is puffed up and golden brown.
Leave the tart to cool in its dish for about 15 minutes. Then, to turn it out, put a large plate over the top and invert the plate and pan to unmould the tart. Scrape any juices left in the pan back over the tart, and it’s ready to serve. I like to eat this with a crisp green salad trickled with a mustardy dressing.