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Leftover veg tarte tatin
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Total Time:
1 hour 20 minutes
Elevate leftovers with a savory twist on tarte tatin, using puff pastry, tangy cheese, and marmalade glaze for a festive and quick dish.
Ingredients:
  • 2 red onions
  • olive oil
  • 80 g vac-packed chestnuts
  • 500 g leftover roast root veg such as carrots or parsnips
  • 2 tablespoons orange marmalade
  • a few sprigs of fresh thyme
  • 2 fresh bay leaves
  • 1 x 320 g pack all-butter puff pastry
  • 50 g Stilton or goat’s cheese to dot over the top (you can use any leftover cheese)
Instructions:
  • Preheat the oven to 190°C/375°F/gas 5. Peel and cut onions. Heat a non-stick pan, add 1 tablespoon of olive oil, cook onions until caramelized. Add chestnuts and roast veg, cook until slightly charred. Stir in marmalade and thyme, add bay leaves. Arrange onions and veggies in pan. Cover with puff pastry, trim excess. Bake for 20-25 minutes until golden. Flip onto a board, sprinkle with cheese, slice, and serve for Betwixtmas spread.

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