Parsnip Tart With Cumin Butter

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 200C / 400°F.
  • Heat 25g of the butter in a pan and fry the shallots and garlic for 1 minute. Remove and set aside.
  • Place the parsnips in the same pan and cook for 5 - 6 mins until golden. Return the shallot mix to the pan and add the sugar, vinegar and lemon juice. Cook for another 8 - 9 minutes until caramelised.
  • Meanwhile roll out the pastry and cut a 25cm circle.
  • Arrange the cooked parsnip in a 23cm spring form tin cut side up. Pour over any remaining juices. Lay the pastry on top and tuck down the sides.
  • Bake for 30 mins until golden. While tart is cooking mix the remaining butter with the cumin and chill.
  • Turn the tart out onto a plate and serve topped with the cumin butter.
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