Root veggies and puff pastr y combine to make a hearty tart
Asavoury version of the French classic from pie aficionado Calum Franklin, this vegetarian upside-down tart comes with a caramelised filing and makes a tasty lunch or dinner.
RED ONION, CARROT AND HAZELNUT TATIN RECIPE: METHOD 1. Preheat the oven to 210°C fan/230°/ 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. Place the tray in the preheated oven and roast the vegetables for 30 minutes or until they start to colour. Add the 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 the mixture to the boil and continue cooking until it has thickened enough to coat the back of a spoon. Add the roasted vegetables 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 frying pan. Bunch the vegetables 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 frying pan in the hot oven and bake the tarte tatin for 20 minutes or until the pastry is puffed
up and golden. Taking care to protect your hands with a heatproof cloth as the handle will be very hot, remove the pan from the oven. Place a large flat plate over the top of the pan and then quickly flip it over. Dress the top of the tarte tatin with the iced tarragon leaves and serve while warm. ■ The Pie Room by Calum Franklin, photography by John Carey, is published by Bloomsbury Absolute, priced £26 (bloomsbury. com). Available now.