vegetable tatin with candied nuts

Make this vegetable tatin with nuts and cheese as a Christmas showstopper. perfect for a veggie circle of relatives, it additionally makes a notable Boxing Day buffet centrepiece.

INGREDIENTS

• 500g block puff pastry
• 3 slim carrots
• , about 12-13 cm long, halved lengthways
• 3 slim parsnips
•  about 12-13 cm long, halved lengthways plus 1 large parsnip, peeled and grated
• 2 tbsp olive oil
• 2 heaped tbsp slightly salted butter
• 5 banana shallots, 3 halved lengthways, 2 thinly sliced
• small bunch sage
• , leaves picked and finely chopped
• 4 rosemary sprigs, leaves picked and finely chopped
• 2 garlic cloves, finely grated or crushed
• 100g caster sugar
• 125ml red wine vinegar
• 100g blue cheese, crumbled (we used Cropwell Bishop)

For the candied nuts

• 50g walnuts, roughly chopped
• 25g caster sugar
• 2 tsp butter
• 3 rosemary sprigs

INSTRUCTIONS

1. warmness oven to 200C/180C fan/fuel 6. Roll out the pastry to simply larger than a 30cm diameter ovenproof frying pan and use the pan as a template to reduce out a round of pastry. depart within the fridge, or a groovy area at the same time as you put together the whole lot else.
2. bring a pan of water to the boil, upload the carrots and parsnips and cook for five minutes. Drain and set aside to dry off slightly. heat the oil and 1 tbsp of the butter to your pan and cook dinner the sliced shallots and grated parsnips for 1-2 mins over a medium-excessive warmness until just beginning to brown, then upload an amazing splash of water to the pan, stir to scrape up any brown bits, flip the warmth down barely, cover and prepare dinner for four-5 mins, stirring sometimes. The parsnips need to be gentle. add the herbs and garlic and cook for some other minute, then tip right into a bowl, scraping out as well as you could. Season a little and set aside.
3. add the sugar and vinegar to the pan and convey to the boil. cook dinner for a few minutes until syrupy, then stir within the closing butter. Set apart to chill slightly, then set up the vegetables in the pan, fanning them out. pinnacle with the herby shallot and parsnip combination, pushing it into any areas there may be. Lay the pastry over the top of the greens and push in the rims a little. location inside the oven and bake for 30-35 minutes till puffed and deep golden brown. 
4. at the same time as the tart bakes, positioned the nuts, sugar and butter in a small frying pan with a pinch of salt. cook dinner over a medium-high warmness for about five minutes, stirring, till the sugar has dissolved and coated the nuts. upload the rosemary for the remaining minute. Tip out onto a chunk of baking parchment and go away to chill for a few minutes.
5. once the tart is baked, remove from the oven and carefully turn out onto a serving board. Scrape out any bits which are left in the tin and upload back to the tart. Bash the nuts to interrupt them up and scatter over, at the side of the crumbled cheese.

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