Roots tatin with three-cheese sauce

1 HOUR 35 MINUTES + RESTING SERVES 8 | EASY | V

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 x 320g sheets egg 1, beaten THREE-CHEESE SAUCE

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

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

• 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.

• 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. • Leave to cool for 5 minutes then carefully flip onto a large board and cut into sections. • While the tart is cooling, make the cheese sauce. Gently heat the cheeses and cream in a pan until the cheeses have melted. Season with white pepper and serve with the tart. PER SERVING 706 KCALS | FAT 44.8G SATURATES 22.1G | CARBS 59.4G | SUGARS 20.3G FIBRE 11.1G | PROTEIN 11.3G | SALT 1.2G