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.
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
