PARSNIP TARTE TATIN

I do love a classy tart for lunch on the weekends, and this pretty little pie of sorts is just the ticket for a dreary winter’s day. Caramelised rounds of soft carrot and parsnip are nestled in a crunchy bed of mustard, crème fraîche and flaky pastry all showered in thyme and creamy chevre. Serve with glasses of bold buttery chardonnay and a bowl of well-seasoned salad leaves dressed in champagne vinegar and olive oil.

500g parsnips & carrots, cut into 2cm slices

3 tbsp butter

1 large clove of garlic, sliced a sprig of fresh thyme

1 sheet of ready-made flaky pastry, slightly larger than your fry pan (I use Paneton, available at Vetro and La Cave)

2 tbsp whole seed mustard

² ³ cup crème fraîche

100g soft Cherve, crumbled sprigs of fresh thyme

Place the butter, garlic and thyme in an oven proof fry pan and melt over a low heat. Add the carrots and parsnips and toss to coat. Lay them cut side down, place the lid on and cook over a low heat until they have softened and are beginning to caramelise. Remove from heat.

Preheat oven to 180°C.

Lay out the pastry and cut a disc 1cm bigger than your fry pan. Combine the crème fraîche and mustard and spread onto the pastry. Flip your pastry mustard side down into the fry pan on top of the parsnips and carrots and tuck in around the edges.

Place the pan in the oven and bake for around 25 minutes until puffed, golden and crisp.

Flip onto a serving plate and sprinkle veggies with crumbled chevre while it’s hot.

Garnish with fresh thyme and serve immediately with a green salad on the side.