Roast Vegetable Tarte Tatin

INGREDIENTS

1 Tbsp FreshLife Sultanas

1 Tbsp FreshLife Raisins

1 Tbsp FreshLife Walnuts, chopped and toasted

1 carrot, peeled

1 parsnip, peeled

50g butter

3 cloves garlic, sliced lengthways

2-3 shallots, peeled and halved lengthways

1 Tbsp honey

1 Tbsp white wine vinegar

1 sprig fresh rosemary leaves, finely chopped

300g store bought puff pastry, chilled

25g blue or goats cheese

2 sprigs fresh thyme

METHOD

• Preheat your oven to 200°C fan bake. Cut the carrot and parsnip into 1cm thick rounds, and parboil in boiling water until just tender when tested. Drain and set aside.

• Bring a round ovenproof frying pan or cast iron dish to a medium heat. Add the butter and garlic, then stir for 1-2 minutes or until the butter has melted and is foamy.

• Add the shallots, honey, vinegar, sultanas and raisins to the pan, and cook while stirring for 2-3 minutes or until the shallots begin to caramelise.

• Gently add the par cooked carrots and parsnip to the pan, along with the chopped rosemary and stir until all the vegetables are coated in the pan juices then season with salt and pepper.

• Rearrange the vegetables to create an even layer across the pan. Cut a circle of pastry larger than the diameter of your chosen pan, then carefully lay on top of the vegetable mixture, tucking the sides down into the mixture.

• Place into the oven immediately and bake for 30-40 minutes, or until the pastry is golden brown and the edges have caramelised.

• Leave to cool for 5-10 minutes, then carefully flip the tarte tatin onto a serving plate or board. Garnish with chopped walnuts, crumbled blue cheese or goats cheese and fresh thyme then serve and enjoy while warm.