Vegetable Tart Recipe with Three Cheese Sauce

Roots tatin with three-cheese sauce

  • serves 8
  • Easy

Looking for an easy veggie main to serve guests over the festive season? Check out our impressive roots tatin with crispy puff pastry and creamy three-cheese sauce

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Ingredients

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

THREE-CHEESE SAUCE

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

Method

  • 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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Nutritional Information

  • Kcals 706
  • Fat 44.8g
  • Saturates 22.1g
  • Carbs 59.4g
  • Sugars 20.3g
  • Fibre 11.1g
  • Protein 11.3g
  • Salt 1.2g
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