Dinner

Parsnip & Pancetta Upside-Down Tart Recipe

BySophie Carsel February 6, 2026February 6, 2026

Introduction

This Parsnip & Pancetta Upside-Down Tart is a delightful combination of sweet roasted parsnips, savory pancetta, and crispy sage leaves, all encased in golden puff pastry. Perfect for a cozy meal or an impressive appetizer, it balances rich and fresh flavors in every bite.

A square tart with a golden, flaky crust forms the base layer, topped with thin round slices of yellow potatoes. Scattered over the potatoes are small cubes of crisp bacon, toasted pecan halves, caramelized deep purple onions, and whole green sage leaves, creating a mix of colors and textures. The tart has a shiny, slightly oily surface with visible black pepper sprinkled throughout. One piece is sliced and placed slightly apart in the front, with some loose pecans in a white bowl next to the tart. The tart sits on a gray board atop a wooden surface with a white marbled texture visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g parsnips, unpeeled, cut into 1cm thick coins
2 red onions, thickly sliced
3 tbsp olive oil
80g pancetta, cut into small pieces
10 sage leaves
30g butter, cubed
1 tbsp honey
1 tsp sherry vinegar
25g pecans or hazelnuts
320g sheet of ready-rolled puff pastry
1 egg, beaten or 1 tbsp milk

Instructions

Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6. Place the parsnips and red onions into a 30 x 20cm roasting tin. Drizzle with 2 tablespoons of olive oil, season well, and toss to coat. Roast for 30 minutes, stirring halfway through, until the vegetables are just tender.
Step 2: While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a small frying pan over medium-high heat. Fry the pancetta for 4 to 6 minutes until crispy. Remove with a slotted spoon to a plate lined with kitchen paper. Add the sage leaves to the same pan and fry for 1 to 2 minutes on each side until crisp. Remove and set aside with the pancetta.
Step 3: Add the cubed butter to the pan and once it starts foaming, whisk in the honey and sherry vinegar. Remove the roasting tin from the oven and gently stir the parsnips and onions. Increase the oven temperature to 220°C (200°C fan) or gas mark 7.
Step 4: Scatter most of the pancetta and pecans over the roasted vegetables, keeping some aside for garnish. Drizzle the butter, honey, and vinegar mixture evenly over everything. Lay the puff pastry sheet over the vegetables, tucking the edges into the tin. Brush the top with the beaten egg or milk.
Step 5: Bake the tart for 20 to 25 minutes until the pastry is golden and puffed. Remove from the oven and let it cool for 5 minutes.
Step 6: Run a spatula around the edges to loosen the pastry, then carefully invert the roasting tin onto a serving board or plate. Tap the bottom of the tin a few times and lift it away. Scatter the crispy sage leaves, remaining pancetta, and pecans on top before serving hot.

Tips & Variations

For a nuttier flavor, toast the pecans or hazelnuts lightly before scattering on the tart.
Try substituting the pancetta with smoked bacon or prosciutto for a slightly different taste.
If you prefer a vegetarian version, omit the pancetta and increase the pecans or add caramelized mushrooms for earthiness.
Use fresh thyme instead of sage for a different herb aroma.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (around 160°C/140°C fan) to keep the pastry crisp, or microwave briefly but expect softer pastry. It is best enjoyed fresh for maximum flakiness.

How to Serve

A square tart with a golden puff pastry base, topped with two transparent layers of cooked thinly sliced yellow potatoes and dark purple caramelized onions mixed with small bits of crispy bacon, scattered pecan halves, and whole green crispy sage leaves on top, sprinkled with cracked black pepper; one piece of the tart is cut and placed slightly in front, showing the textures clearly, beside a white bowl filled with pecans, all set on a white marbled textured surface with some crumbs and herbs around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this tart in advance?

You can assemble the tart up to the point of baking, cover it, and keep it refrigerated for a few hours before baking. However, for the best pastry rise and texture, bake just before serving.

What can I use if I don’t have sherry vinegar?

Apple cider vinegar or white wine vinegar can be good substitutes. Use the same quantity to maintain the tart’s balance of flavors.

Sophie Carsel