Roast vegetable tart

This is a wonderful stand-alone starter or main course and also makes a good accompaniment to a plain roast.
Apple tarte tatin is a classic dessert but this sweet savoury take on the original is just as enjoyable.
It can be made in a suitably sized ovenproof frying pan or in individual pans if you prefer. Vary the vegetables according to your taste and what’s in season.

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2 Belgian endives, trimmed

1 carrot, peeled

1 small parsnip, peeled

1 medium turnip, peeled

1 large onion, peeled

2 tbsp olive oil

2 tbsp unsalted butter

2 tbsp caster sugar

1 red chilli, sliced

leaves from 1 sprig of thyme

200g all-butter puff pastry


black pepper


Preheat the oven to 220°C/Fan 200°C/Gas 7.
Cut the vegetables into 3–4cm pieces and spread them on a baking sheet.
Season and drizzle them with olive oil, then roast in the hot oven for 8–10 minutes.
The vegetables should be partly cooked and have a little colour. Leave the oven on.

Melt the butter in an ovenproof pan, then sprinkle on the sugar. Put the cooked vegetables, sliced chilli (deseeded if you like) and thyme leaves on top, making sure to pack the vegetables tightly.

Roll out the pastry to about 3mm thick and place it over the vegetables, taking care to tuck it under them around the edges.
Make a few holes in the pastry with the point of a knife, then bake the tart in the oven – still at 220°C/Fan 200°C/Gas 7 – for 20 minutes.
Leave the tart to cool a little before turning out and serving.


So simple, yet so delicate this recipe will send you straight to heaven
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