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Vegetable Tarte Tatin

Cooking Time
40-45 min Minutes
Ingredients
10
Portions
4 portions

Ingredients

10 Total
  • 50 g Country Range Butter
  • 2 parsnips, cut into chunks
  • 2 carrots, cut into chunks
  • 1 large sweet potato, cut into chunks
  • 1/2 pint Country Range Vegetable Bouillon
  • 1 small courgette, halved lengthways and sliced into chunks
  • large handful of fresh basil leaves
  • 3 tbsp Country Range Balsamic Vinegar
  • 225 g Country Range Puff Pastry, thawed
  • 50 g fresh rocket leaves, to serve

Method

  • 1

    Step 1

    Pre-heat oven to 200°C/400°F/Gas Mark 6. Melt the butter in a heavy based 23cm/9 inch ovenproof frying pan and fry the parsnip, carrot, sweet potato and red onion for 5 minutes. Stir in the stock and bring to the boil, simmer for 10 minutes until the vegetables are just tender.
  • 2

    Step 2

    Stir in the courgettes and basil and simmer for 4-5 minutes until all the stock has been absorbed. Stir in the balsamic vinegar and bubble until thickened to a sticky glaze.
  • 3

    Step 3

    Roll out the pastry on a lightly floured surface to a 24cm/9.5 inch circle/square. Remove the frying pan from the heat and transfer the vegetables to a baking tray. Lay the pastry over the vegetables, tucking in the edges. Bake for 20-25 minutes until risen and brown.
  • 4

    Step 4

    Carefully turn out the tart onto a serving plate and serve immediately with fresh rocket leaves piled on top.

Ingredients

10 Total
  • 50 g Country Range Butter
  • 2 parsnips, cut into chunks
  • 2 carrots, cut into chunks
  • 1 large sweet potato, cut into chunks
  • 1/2 pint Country Range Vegetable Bouillon
  • 1 small courgette, halved lengthways and sliced into chunks
  • large handful of fresh basil leaves
  • 3 tbsp Country Range Balsamic Vinegar
  • 225 g Country Range Puff Pastry, thawed
  • 50 g fresh rocket leaves, to serve

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