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Categories:Viewed: 47 - Published at: 6 years ago
Ingredients
- 115 g butter
- 1 tablespoon olive oil
- 3 shallots, thinly sliced
- 1 garlic clove, crushed
- 4 parsnips, scrubbed and halved lengthways
- 25 g soft brown sugar
- 2 tablespoons balsamic vinegar
- 1/2 lemon, juice of
- 300 g puff pastry
- 2 teaspoons ground cumin
Method
- Heat oven to 200C / 400°F.
- Heat 25g of the butter in a pan and fry the shallots and garlic for 1 minute. Remove and set aside.
- Place the parsnips in the same pan and cook for 5 - 6 mins until golden. Return the shallot mix to the pan and add the sugar, vinegar and lemon juice. Cook for another 8 - 9 minutes until caramelised.
- Meanwhile roll out the pastry and cut a 25cm circle.
- Arrange the cooked parsnip in a 23cm spring form tin cut side up. Pour over any remaining juices. Lay the pastry on top and tuck down the sides.
- Bake for 30 mins until golden. While tart is cooking mix the remaining butter with the cumin and chill.
- Turn the tart out onto a plate and serve topped with the cumin butter.
