Root Vegetable Upside Down Tart with Goat Cheese and Walnut Pastry
This is a great vegetarian recipe that I have made on several occasions for guests on Shetland Wool Adventures dinners. The principle of a tarte tatin, where fruit – usually apples – is cooked underneath the pastry then served upside down is just superb as there is no soggy-bottom danger and advanced pastry skills are not required as the crust is not on view. Consequently, it is an ideal dish to make, sweet or savoury, when teaching beginners. This recipe has walnuts in the pastry, giving terrific flavours, extra nutrients and a lovely crispness. You could also make this as a starter, cut into small slices, or take it on a picnic – tin and all.
serves 6-8
Pastry
150g plain flour
75g butter[AH7]
50g walnuts – roughly chopped
6 teaspoons cold water
Salt and freshly ground pepper
Filling
100g goat cheese (I like to use the small round log, for ease of cutting)
150g parsnips
150g carrots
150g neep (swede)
Chives – to garnish
Method:
1. Have ready a 23cm sandwich tin.[AH8]
2. Prepare the vegetables and cut into chunks or slices. Part-cook by steaming for 10 minutes. Allow to cool.
3. Make the pastry: rub the butter into the flour, add the walnuts, salt and pepper then the water. Mix well.
4. Knead lightly and roll out to form a circle to fit the tin. Place on a sheet of baking paper and chill in the fridge while you make the filling.
5. Preheat the oven to 190C.
6. Layer the vegetables with thin slices of the goat cheese. Season well.
7. Place the pastry over the top and press firmly.
8. Bake for 40-50 minutes. Allow to cool slightly then upturn on to a serving platter.
Food Made in Shetland
Beautifully photographed in the south end of Shetland, Food Made in Shetland is a collection of over 60 recipes that puts the best of Shetland produce front and centre and will inspire you to create delicious and tasty meals at home.
Following on from her award-winning first book, Shetland Food and Cooking (The Shetland Times, 2014), Marian Armitage continues to champion the use of local produce, which she is so passionate about, and offers wonderful creative ideas for getting the best out of cheaper cuts of meat and less-used species of fish.
And there are plenty of ideas to encourage peerie bairns into the kitchen too!
Available to order here and from selected stockists.
For wholesale enquiries please contact us.
Written by:
Marian Armitage
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