Ingredients:
- 4 medium carrots, peeled, cut in half and then quartered
- 4 medium parsnips, peeled, cut in half and then quartered
- 1 tbsp olive oil
- A few sprigs of thyme
- 1 garlic clove, peeled
- Salt and black pepper
- 100ml white wine
- 40ml white wine vinegar
- 40g sugar
- 1 vegetable stock cube, crumbled
- 75g butter
- 1 x 320g pack of ready-rolled puff pastry
- For the herb dressing - Handful of fresh parsley, 3 sprigs of fresh thyme, stalks removed, 10 tbsp olive oil, Juice of half a lemon,1 tbsp balsamic vinegar, 2 dates, pitted (optional) and Salt & pepper
- To serve - Hazelnuts, toasted and Fresh thyme leaves
Method:
- Place the carrots and parsnips in a pot of water and bring to the boil. Remove from the heat and allow to sit for five minutes, then remove and discard the water.
- Heat the oil in a pan over a medium-high heat. Add the carrots and parsnips, thyme and garlic and cook for 4-5 minutes until golden. Season with salt and black pepper.
- Add the white wine and allow to bubble until reduced by half, using a wooden spoon to scrape any sticky bits from the bottom of the pan.
- Add the vinegar, sugar, stock cube and butter and cook until the mixture forms a rich, sweet and sour caramel sauce.
- Preheat the oven to 170˚C/150˚C fan/gas mark 3.
- Line a 26cm tin or ovenproof pan with a sheet of parchment paper. Place the caramelised carrots and parsnips on top of the parchment, removing the whole garlic clove and sprigs of thyme. Arrange the carrots and parsnips neatly for a nice presentation once cooked.
- Place the sheet of puff pastry on top. Trim to size and tuck the edges in all around the tart (this traps the steam and prevents the caramel from over-reducing).
- Bake for 30 minutes, then turn off the oven and allow the tart to cool slightly with the oven door ajar for five minutes.
- While the tart is baking, prepare the herb dressing. Blitz all herb dressing ingredients together in a blender. Set aside.
- Place a large dinner plate upside down over the tin. In one smooth movement, being careful to hold the plate and tin together, turn the tart out onto the plate.
- Drizzle the herb dressing over the top, scatter with the toasted hazelnuts, some fresh thyme leaves and black pepper, then serve immediately.
