45 ml Azada Olive Oil & Orange
300 grams baby potatoes, skins on
200 grams parsnips, trimmed
100 grams goat’s cheese, sliced
60 grams sun-dried tomatoes in olive oil, drained
30 grams brown sugar
20 grams unsalted butter
1 small white and red onion, thinly sliced
¼ teaspoon dried red chilli flakes
1 puff pastry sheet, rolled (or gluten free and dairy free puff pastry sheet)
Freshly ground sea salt and black pepper for seasoning
Preheat the oven to 190℃ / gas mark 5 / 375℉ and line a 9 inch non-stick loose quiche pan with greaseproof paper.
Cook the vegetables in a large saucepan of salted boiling water for 20-25 minutes (until soft).
Meanwhile, sauté the onions with Azada’s Olive Oil & Orange with a sprinkling of sea salt and black pepper, until soft and golden brown.
Once the vegetables are cooked, drain and allow to cool. Cut them into thick discs and set aside. Once the vegetables are prepared, heat the butter, red chilli flakes and sugar in a small frying pan over a high heat. Stir constantly with a spatula until you get a semi-dark caramel and pour into the lined quiche pan, spreading evenly.
Next, scatter the onions on top of the caramel and continue with the vegetables flat side down, packed close together. Place the sun-dried tomatoes between the gaps and place even slices of the goat’s cheese over the potatoes and season with sea salt and black pepper. Cut the puff pastry 1 inch bigger in diameter than the quiche tin and lay the pastry on top of the filling, tucking the edges down around the vegetables.
Bake the tarte for about 30 minutes in the oven, until the pastry is cooked through. Allow to cool for 10 minutes, then place a slightly larger plate on top and then, using oven gloves, very carefully invert the tarte on to the plate. Serve the tarte warm as an elegant snack.