Root forit

RED ONION, CARROT AND HAZELNUT TARTE TATIN

INGREDIENTS (serves 2-3)

3 red onions; 4 large carrots, peeled and cut into 3cm chunks; 2tbsp vegetable oil; ½tsp fine table salt; 30g whole blanched hazelnuts; 15g butter; 15g caster sugar; 2tsp balsamic vinegar; 10g tarragon, leaves picked and placed in iced water; 150g rough puff pastry (homemade – see recipe far left – or shop bought)

METHOD:

1. Preheat the oven to 210˚C fan/230˚C/gas mark 8.

2. Peel the onions and cut them in half through the roots, so they stay intact, then cut each half through the root again into four wedges.

3. Place the carrot chunks and onion wedges in a large roasting tray, toss with the vegetable oil and salt then spread over the base of the tray. Roast the veg for 30 minutes or until they start to colour. Add hazelnuts to the tray and roast for a further five minutes.

4. In a heavy ovenproof frying pan, warm the butter, sugar and balsamic vinegar until the sugar has dissolved. Bring to the boil and cook until it has thickened enough to coat the back of a spoon. Add the roasted veg and nuts to the pan, toss well in the mixture and set aside to cool for 10 minutes.

5. On a lightly floured surface, roll out the pastry dough into a 1cm thick circle large enough to cover the pan. Bunch the veg and nuts together so there is a 2cm gap around the edge of the pan and then cover with the pastry, tucking it slightly under around the edge. Prick the pastry all over with a fork.

6. Place the pan in the hot oven and bake for 20 minutes or until the pastry is puffed up and golden.

7. Using a heatproof cloth, remove the pan from the oven. Place a large flat plate over the top of the pan and then flip it over. Dress the top of the tarte tatin with the iced tarragon leaves and serve warm.