Serves 4, alongside something elseEnough for a 20cm pan
An hour to prepare and cook - but worth it!
YOU WILL NEED:
Half block ready-made puff pastry, thawed if frozen, 4 large potatoes, half swede, 2 large parsnips (core removed), 2 handfuls new potatoes, 2 onions, sliced into half rounds and Primrose Herd bacon chopped finely (optional), leaves and stalks (stripped) from 2-3 thyme sprigs, Glug oil, slice of Trewithen unsalted butter, Splash of milk in a teacup, Trewithen sour cream to serve (optional).
METHOD:
Cook onions gently in butter/oil for 10 minutes until soft and browned. Cut potatoes in half lengthways (skin on) and into 2-3mm slices; leave new potatoes whole before slicing.
Peel and slice parsnip and swede into similar sized pieces. Steam for 6-8 minutes until slightly tender. Remove from heat, tip into large shallow tray to allow steam to evaporate (baking tray will do.
Remove onions and melt a good chunk of butter in a 20cm pan with a good glug of oil and the thyme and stalks. You can add a whole clove of peeled garlic for a couple of minutes (don't let it burn) if you like.
Turn oven on to Gas 6, 170 degrees
Remove pan from heat, starting at the centre place veg in a petal shape and expand outwards until it fills the pan. Don't worry if it isn't perfect - work so quickly as your fingers and the warm veg will allow and crumbling edges and random extras is just fine! If you've used bacon it's up to you if you pick it out to add with the onions later or include it now.
Place over a low heat and spread the onions over the veg mix, and bacon if using. Flour a work surface and rolling pin (or empty, clean wine bottle) and roll the pastry to be 2cm (roughly) larger than the pan size. You will need to roll a couple strokes, turn it 45 degrees and repeat annd repeat to get the rough circle shape you need. Roll the pin lightly over the pastry, picking it up as you go and transfer to the dish. Leaving a 2cm and starting at the point nearest to you roll it out gently and when all the pan is covered tuck the edges down tightly and scrunch the overhang down (if there is any!)
Brush with milk using a pastry brush or your fingers dipped in, and using a fork prick lines across approx 2cm apart (this will stop the pastry puffing up too much). Bake for 12-15 minutes, remove and cool for 5 minutes
Invert onto a large plate, using a spatula to tease out any of the top layer that is caramelised and reluctant to move. While still warm, turn in any overhanging pastry to form a rough crust
The veg should be coloured golden brown with a darker tint at the edges, if it looks a bit pale brush with oil and put under a grill for a couple of minutes.
Serve with a good spoonful of creme fraiche and a green salad or steamed green veg. A mustard and lemon dressing will cut through the richness of the tart.
Notes
This is great to have alongside a spring roast as a change from roast potatoes
It will be delicious cool the next day (but remove from fridge 30 mins before eating) and will keep for 3 days in an airtight container