Upside Down Parsnip Tart - A better choice!

Fresh Produce A better choice!

40 min

6

All Year

The parsnips caramelise and the pastry remains very crisp when cooked and served upside down.

Vegetarian

Posted on 17 September 2018

by Choice Writer

Ingredients

90g butter
1 tablespoon olive oil
1 medium sized onion thinly sliced
1 garlic clove, crushed
4 small parsnips, peeled
1 tablespoon soft brown sugar
2 tablespoons balsamic vinegar
1 sheet puff pastry
Extra 2 tablespoons soft butter
2 teaspoons ground cumin

Method

Preheat oven to 190 degrees Celsius.
Heat the butter and oil, add onion and garlic and cook for 1 minute. Slice parsnips lengthways, add to butter and cook 5 minutes or until golden.
Stir in sugar and balsamic and simmer 8 minutes.
Arrange parsnips in the bottom of a spring-form pan and spoon over onions and juices. Cut a circle of pastry a little larger than the pan. Place over parsnips and tuck in edges to make a snug fit.
Bake 25 minutes until well puffed crisp and golden. Turn out onto a plate, slice into wedges and serve topped with cumin butter made by beating softened butter and cumin together.

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