Parsnip and chestnut tarte tatin

A pack of puff pastry provides endless inspiration for fuss-free meals. This savoury twist on a French classic is one of my all-time favourites and makes a wonderful alternative to a traditional Christmas dinner.

If we can agree that Christmas is all about indulgence and decadence, there has to be a place on your dinner table for this vegetarian showstopper.

Most tarte tatins on restaurant menus are of the sweet variety, but my savoury twist combines the flavours of Christmas by championing roast parsnips and chestnuts, which are coated in a sweet and sticky maple and mustard glaze. 

The big reveal is guaranteed to impress your guests and may even convert a few meat eaters along the way. My dad happens to be one of them.

How To Make My Parsnip And Chestnut Tarte Tatin

• Chef Catling’s recipe notes
• Recipe: Parsnip and chestnut tarte tatin
• Frequently asked questions

Tips & Notes To Know

• Smaller is better: Slender parsnips are sweeter and more tender. Larger ones can be woody in the centre – if using, cut out the tough core.
• Guard against a soggy bottom: Bake Off fans will know this is a cardinal sin, so preheat a baking sheet in the oven and place your tart pan directly on top for extra insurance.
• Allow the tarte tatin to cool slightly before flipping: Let the pastry rest for 5 minutes after baking, then carefully run a knife around the edge before inverting the pan onto a plate. Too hot and the maple and mustard ‘caramel’ may splatter; too cool and it may stick.

Parsnip and chestnut tarte tatin

Serves: 4-6 Prep time: 5 mins Cook time: 65 mins 65 mins

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Ingredients

1 tbsp olive oil
3 parsnips, trimmed and cut into spears
125g baby shallots, peeled and halved
2 tbsp butter
3 tbsp maple syrup
2 tbsp balsamic vinegar
100g cooked chestnuts, halved
1 tbsp wholegrain mustard
1 tbsp fresh thyme, leaves only
1/2 x 500g pack readymade puff pastry

Instructions

Step 1
Heat the olive oil in a large ovenproof frying pan and add the parsnips and shallots. Fry gently for 10-15 minutes until golden on both sides.

Step 2
Place an empty baking tray in the oven and preheat to 180C. Add the butter, maple syrup, balsamic vinegar, chestnuts, wholegrain mustard and thyme leaves to the pan and pour in 50ml of water. Stir well and cover with tin foil. Bake for 20 minutes.

Step 3
Remove the pan from the oven, discard the tin foil, and give everything a good shake to redistribute the ingredients. Carefully arrange the parsnips in a pinwheel shape with the shallots and chestnuts dotted in between.

Step 4
On a lightly-floured surface, roll out the puff pastry to make a rough circle slightly bigger than the pan. Lay the pastry over the vegetables, tucking the edges down the side of the pan.

Step 5
Prick the pastry three or four times using a sharp knife and place the pan on top of the baking tray in the oven. Cook for 25-30 minutes until the pastry is firm, puffed up and golden.

Step 5
Leave to cool for 5 minutes, before running a sharp knife around the outside of the tart. Carefully turn the tarte tatin upside down on a plate and invert. Pour any juices left in the pan over the top before serving.  

Notes

01

Frequently Asked Questions

Should I Use Packet Or Fresh Chestnuts?

Chestnuts are an autumn fruit, hence they are only ‘in season’ between September and November. Outside of this period, you can save yourself a lot of money and hassle by purchasing chestnuts which have already been cooked, peeled and vacuum-packed.

Merchant Gourmet is the market leader, but you can pick up own-brand ranges from Lidl and Aldi for two thirds of the price.

Can I Substitute Maple Syrup For Honey?

Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price.