| Preparing time: 30 min | Bake time: 20 min |
| Ingredients | Method |
|
2 new carrots
1 new parsley root
2 chicories
1 large onion
1 green or red chilli
  |
Preheat the oven to 220ºC/ Gas Mark 7/ Fan 200ºC. Prepare the vegetables: cut the carrot and parsley root into 3-4 cm pieces, peel the onion and roughly cut into bits of the same size as the root veggies. Slice the green chilli pepper. Trim the chicory and separate the leaves.
|
|
2 tbsp olive oil
Salt and black pepper
    |
Transfer the vegetables to the baking sheet, drizzle with the olive oil, season with salt and pepper and roast for 10 minutes. They should be tender and partly cooked.
|
|
2 tbsp unsalted butter
1 tsp sugar
1 spring of thyme only leaves
  |
Melt the butter in a 20 cm cast iron pan or other ovenproof pan and sprinkle the sugar.. Transfer the roasted vegetables and pack them tightly. Add chopped chilli pepper and thyme leaves.
|
|
200 g rough puff pastry or store-bought good quality puff pastry
    |
Roll out the pastry to 3-4 mm thick and cut out the circle bigger than the size of the pan. Place the pastry over the vegetables and tuck it around the pan.
|
  |
Make a few holes in the pastry with the knife. Bake the Tarte for 20 minutes in the oven at 220ºC. Remove the tart from the oven, leave a few minutes to cool and turn over. Serve warm. |
