Caramelised Root Veg and Onion Tart
with Flaked Almonds and Balsamic Dressed Salad
Bringing all the flavours of festive roast veggies to a delicious pastry, this Caramelised Root Veg and Onion Tart with Flaked Almonds and Balsamic Dressed Salad is a warming, delicious meal for the season ahead.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Puff Pastry Sheet
(Contains Cereals containing gluten)
2
Carrot
2
Parsnip
25
Red Pepper Chilli Jelly
1
Red Onion
150
Creme Fraiche
(Contains Milk)
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
25
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
50
Baby Leaf Mix
12
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge.
Trim the carrots and parsnips, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons and pop onto a large baking tray.
Drizzle the veg with oil and season with salt and pepper. Toss to coat, then spread out in a single layer. When the oven is hot, roast on the middle shelf until tender, 20-25 mins. Turn halfway through.
Once roasted, drizzle the red pepper chilli jam over the veg and toss to coat.
While the veg roasts, halve, peel and thinly slice the red onion.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden, 8-10 mins.
Meanwhile, unroll the pastry (keeping it on its baking paper) and lay it onto a baking tray.
Using a knife, score a 2cm border all around - be careful not to cut all the way through. Prick the pastry all over with a fork, keeping inside the border.
When the oven is hot, bake on the top shelf until it starts to colour and puff up, 10-12 mins.
In the meantime, combine the creme fraiche and cheese in a medium bowl. Season with salt and pepper.
Once the pastry has baked, remove it from the oven and push down the centre with the back of a spoon.
Gently spread the creamy sauce over the base of the tart, then an even layer of caramelised onion. Top with the roasted carrots and parsnips, then scatter over the flaked almonds.
Return the tart to the top shelf of your oven to bake until golden brown, 7-10 mins.
Meanwhile, clean the (now empty) sauce bowl. Add the olive oil for the dressing (see pantry), then season with salt and pepper.
Just before you're ready to serve, add the baby leaves to the dressing and toss to coat.
When ready, slice the tart and share between your plates.
Serve the salad alongside and drizzle over the balsamic glaze.
Enjoy!
