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Hasselback honey parsnip and carrot puff pastry tart with winter pesto recipe

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Transform your roast parsnips and carrots into a show-stopping centrepiece with this impressive puff pastry vegetable tart. This is the perfect veggie main for Christmas dinner or any festive occasion. See method

Serves 4
Takes 1 hr 10 mins
680 calories / serving
Freezable
Vegetarian

Ingredients

3 medium parsnips (about 250g), peeled and halved
3 medium carrots (about 250g), peeled and halved
2 tbsp extra virgin olive oil
320g pack puff pastry
1 tbsp honey, plus extra to drizzle
6 fresh thyme sprigs

For the pesto

150g Tesco Finest cavolo nero
20g fresh basil
40g hazelnuts, toasted and roughly chopped, a heaped tablespoon reserved for serving
40g extra-mature Cheddar, finely grated
75ml extra-virgin olive oil, plus extra to drizzle

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
2830kj
680kcal 34%
Fat
46g 65%
Saturates
14g 69%
Sugars
13g 14%
Salt
0.5g 9%

of the reference intake
Carbohydrate 49.6g Protein 12.2g Fibre 10g

Method

Bring a pan of salted water to the boil. Blanch the cavolo nero for 6 mins, use tongs to remove and drain, leaving the pan on the hob. Place the parsnips and carrots into the cavolo nero water, cover and blanch for 5 mins.
When the cavolo nero is cool enough to handle, remove the large centre vein and place the soft leafy bits in a food processor with remaining ingredients for the pesto.
Drain the parsnips and carrots when cooked and allow to cool slightly. When cool enough to handle, use a sharp knife to cut out the inner woody stalks.
Lay the parsnip and carrot halves on a chopping board, rounded-side up. Use a sharp knife to gently cut through the back of each half, stopping just before the base to hold the parsnip and carrots together. Drizzle over the 2 tsp olive oil and rub into the hasselback markings.
Preheat the oven to gas 5, 200°C, fan 180°C.
Unroll the pastry on its paper. Use a knife to mark a 2cm border around the pastry edges, taking care not to cut all the way through. Spread the pesto evenly over the centre of the tart.
Top with the hasselback parsnip and carrot halves. Drizzle the honey over and arrange the thyme sprigs over the top.
Bake for 20-25 mins until golden brown and cooked through.
Serve the tart with an extra drizzle of honey and topped with reserved hazelnuts.

Tip: Prepare the pesto up to 3 days in advance, keep in the fridge in a glass jar with a drizzle of oil on top. For a vegan option, prepare the tart omitting the cheese in the pesto, and replace the honey with maple syrup.

Freezing and defrosting guidelines

Prepare the tart ahead of time, allow to cool completely before covering well and freezing. Allow to defrost before reheating at gas 4, 180°C, fan 160°C for 10-15 mins. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas dinner recipes