Honey-dressed parsnip, goats’ cheese and potato puff pastry tart


This simple tart is more than the sum of its parts: classic flavours such as caramelised onions, tangy goats’ cheese and thyme are given a modern spin with a drizzle of spicy honey. Serve it with a sharply dressed green salad for a light lunch or starter, or cut into smaller slices for lunch boxes or canapés.

First published in 2022






Melt a knob of butter in a frying pan and add the onions with a pinch of salt. Cook, stirring regularly, over a low heat until the onions are caramelised, sticky and soft. This can take around 45 minutes. Keep an eye on them towards the end of this time as they can start to catch


Preheat the oven to 180°C/gas mark 4


Place the parsnips and potatoes into a bowl and toss with a dash of oil and season with salt

  • 300g of parsnip, peeled and very finely sliced
  • 200g of potatoes, peeled and very finely sliced
  • olive oil

Place the pastry sheet onto a baking tray lined with greaseproof paper and score a 3cm border around the edges, taking care not to cut all the way through

  • 320g of sheet of puff pastry, ready rolled

Layer up the tart with the caramelised onions, parsnips and potatoes, goats’ cheese and thyme, making sure to avoid the scored border


Brush the pastry’s border with the beaten egg

  • 1 egg, lightly beaten

Bake for 45 minutes or until the pastry is cooked through and golden brown and the vegetables are tender


Combine the honey with 1 tablespoon of water and the chilli flakes, then mix well


Serve the tart warm, drizzled with some of the spicy honey

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