• 3 large (about 500g) carrots, peeled
  • 2 (about 500g) sweet potatoes, peeled
  • 3 large (about 500g) parsnips, peeled
  • 3 (about 350g) small turnips, peeled
  • 2 tbsp olive oil
  • 3 cloves garlic, bashed
  • 50g butter
  • 4 tbsp maple syrup
  • a few sprigs rosemary
  • 2 sheets ready-rolled puff pastry
  • 1 egg, beaten


  • 50g soft cheese
  • 50g gruyère
  • 50g dolcelatte
  • 100ml double cream
  • ground white pepper


  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5. Cut all the veg into 1.5cm-thick discs. Toss with the olive oil and garlic, and spread out on a large baking tray. Roast for 30-35 minutes or until just tender and starting to colour at the edges.

  • STEP 2

    Take the veg out of the oven and turn it up to 200C/fan 180C/gas 6.

  • STEP 3

    Melt the butter and maple syrup together in a pan over a low heat, then pour into the bottom of a non-stick rectangular baking tray (approximately 26cm x 36cm) and spread to cover. Sprinkle over some rosemary then arrange the veg in a single layer.

  • STEP 4

    Join the two pieces of pastry together to make one large sheet, sticking with a little egg. Drape the pastry over the veg, trimming and tucking in the sides (freeze the trimmings for later). Use a knife to make a few holes in the pastry for the steam to escape. Glaze again with egg then put in the oven for 30-35 minutes or until puffed and golden.

  • STEP 5

    Leave to cool for 5 minutes then carefully flip onto a large board and cut into sections.

  • STEP 6

    While the tart is cooling, make the cheese sauce. Put all the ingredients in a pan and heat gently until the cheese has melted. Season with white pepper and serve with the tart.


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