| Vegetable tarte tatin |
 |
Serves: 4 
Preparation time: 20min
Cooking time: 40min
|
|
Directions
- Preheat the oven to 200C/400F/Gas Mark 6. Melt the butter in a heavy based 23cm/9inch ovenproof frying pan and fry the parsnip, carrot and shallot for 3-4 minutes. Stir in the stock and bring to the boil, simmer for 4-5 minutes until the vegetables are just tender.
- Stir in the shallots and courgettes and simmer for 4-5 minutes until all the stock has been absorbed. Stir in the DOLMIO® Stir-In Tomato and Roasted Garlic sauce and heat gently until just warmed through.
- Roll out the pastry on a lightly floured surface to a 24cm/91/2inch circle. remove the frying pan from the heat and lay the pastry circle over the vegetables, tucking in the edges. Bake for 20 minutes until risen and brown.
- Carefully turn the tarte out onto a serving plate and serve immediately.
|
Ingredients
1 pot DOLMIO® Stir-In Tomato and Roasted Garlic
50g/2oz butter
2 parsnips, cut into chunks
2 carrots, cut into chunks
100g/4oz shallots, halved lengthways
300ml/1/2pint vegetable stock
1 small courgette, halved lengthways and sliced into chunks
225g/8oz puff pastry, thawed if frozen | |