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.
Ingredients
Metric
Imperial
- butter, for cooking the onions
- 2 onions, peeled and finely sliced
- salt
- 300g of parsnip, peeled and very finely sliced
- 200g of potatoes, peeled and very finely sliced
- olive oil
- 320g of sheet of puff pastry, ready rolled
- 200g of goat's cheese, cut into rounds (a firm type)
- 1 sprig of thyme, torn
- 1 egg, lightly beaten
- 2 tbsp of honey
- 1 tsp chilli flakes
Method
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 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
- 200g of goat's cheese, cut into rounds (a firm type)
- 1 sprig of thyme, torn
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
- 2 tbsp of honey
- 1 tsp chilli flakes
Serve the tart warm, drizzled with some of the spicy honey
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