Description
This Parsnip & Pancetta Upside-Down Tart combines the sweetness of roasted parsnips and red onions with crispy pancetta and fragrant sage, all topped with golden, buttery puff pastry for a rustic, flavorful dish perfect for a comforting meal or impressive appetizer.
Ingredients
Scale
Vegetables
- 500g parsnips, unpeeled, cut into 1cm thick coins
- 2 red onions, thickly sliced
- 10 sage leaves
Meat
- 80g pancetta, cut into small pieces
Oils & Fats
- 3 tbsp olive oil
- 30g butter, cubed
Other
- 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
- Preheat and roast vegetables: Heat the oven to 200C/180C fan/gas 6. Place the parsnips and red onions in a 30 x 20cm roasting tin, drizzle with 2 tbsp olive oil, season well, and toss to coat. Roast for 30 minutes until just tender, stirring once halfway through.
- Cook pancetta and sage: While vegetables roast, heat remaining 1 tbsp olive oil in a frying pan over medium-high heat. Fry pancetta for 4-6 minutes until crispy. Remove with a slotted spoon and drain on kitchen paper. Fry sage leaves in the same oil for 1-2 minutes per side until crispy, then remove to the plate with pancetta.
- Make butter glaze and prepare for tart assembly: Add cubed butter to the frying pan and allow it to foam. Whisk in honey and sherry vinegar to create a glaze.
- Combine ingredients in roasting tin: Remove vegetables from oven and stir. Increase oven temperature to 220C/200C fan/gas 7. Scatter most of the cooked pancetta and pecans over the vegetables, reserving some for garnish. Drizzle the butter glaze over the top.
- Assemble and bake tart: Lay the puff pastry sheet over the vegetables and tucking the edges into the roasting tin. Brush the pastry with beaten egg or milk. Bake in the oven for 20-25 minutes until the pastry is golden and puffed.
- Cool and invert tart: Allow the tart to cool for 5 minutes, then run a spatula around the edges to loosen it. Carefully invert the tart onto a serving board or plate by flipping the roasting tin and tapping the bottom to release.
- Garnish and serve: Scatter the reserved crispy sage leaves, pancetta, and pecans over the top. Serve the tart hot for the best flavor and texture.
Notes
- Use hazelnuts if pecans are not available; both add a crunchy texture and nutty flavor.
- Ensure the puff pastry is well tucked in to prevent leakage of juices during baking.
- For a vegetarian version, omit pancetta and replace with smoked tempeh or mushrooms.
- The tart is best served fresh and warm but can be reheated gently in the oven.
- Sage leaves crisp up nicely when fried in the pancetta oil, adding aromatic garnish.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: British
Keywords: parsnip tart, pancetta tart, upside-down tart, savory tart, roasted vegetables, puff pastry tart
