Parsnip Tarte Tartin with Red Square Salad
Ingredients
2 Sheets Puff Pastry
500gm Parsnips
½ Bunch Thyme
100ml Aged Balsamic
50gm Honey
100gm Tasmanian Heritage Red Square - grated
100gm Micro Herbs
1 Apple –grated
8 Mint leaves
Butter
Olive Oil
Seasoning
For the dressing:
50mls Walnut Oil
20mls Red Wine Vinegar
5gm Honey
5gm Dijon Mustard
10mls Lemon Juice
60gm Tasmanian Heritage Red Square
50gm Pickled Walnuts, halved for garnish
Instructions
- For the dressing mix the vinegar, honey, mustard and lemon juice together. Slowly whisk in the oil. Finish with the blue cheese. Season.
- Peel parsnips, remove the woody core, quarter and cut lengthways to fit size of galette pans.
- Heat pans. Add butter and heat until bubbling. Add a splash of olive oil.
- Put parsnips in and the leaves from thyme sprigs.
- When parsnips begin to colour add the honey and balsamic vinegar.
- Cook gently until parsnips are slightly soft, approx. 10 minutes.
- Place pastry lid on top of pan and place in hot oven for 10 minutes.
- When cooked turn out upside down on to plate.
- Wash and dry herbs. Cut the mint leaves into chiffonnade. Toss gently with apple and cheese. Lubricate with a little of the dressing, season and serve on top of the tart.
- Dish can be garnished with Parsnip chips