This is a great vegetarian recipe which 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.
Course: Starter or Lunch
Servings: 6-8
Ingredients:
Pastry
150g plain flour
75g butter
50g roughly chopped walnuts 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 for garnish
Instructions:
Have ready a 23cm sandwich tin.
Prepare the vegetables and cut into chunks or slices. Part-cook by steaming for 10 minutes. Allow to cool.
Make the pastry: rub the butter into the flour, add walnuts, salt and pepper then the water. Mix well.
Knead lightly and roll out to form a circle to fit. Place on a sheet of baking paper and chill in the fridge while you make the filling.
Preheat the oven to 190C.
Layer the vegetables with thin slices of the goat cheese. Season well.
Place the pastry over the top and press firmly.
Bake for 40-50 minutes. Allow to cool slightly then upturn on to a serving platter.
Garnish with finely chopped chives and some more chopped walnuts.