Dinner for 8

Parsnip Pancetta Upside-Down Tart

Name: Parsnip Pancetta Upside-Down Tart
Total time: 75 min
Yield: 8 servings
Cuisine: French
Ingredients: 500 g parsnips unpeeled; 2 red onions thickly sliced; 3 tbsp olive oil; 80 g pancetta cut into small pieces; 10 sage leaves; 30 g butter cubed; 1 tbsp honey; 1 tsp sherry vinegar; 25 g pecans or hazelnuts; 320 g sheet of ready-rolled puff pastry; 1 egg beaten or 1 tbsp milk

Roasted parsnips, onions, pancetta, and nuts bake beneath puff pastry for a savory upside-down tart.

$2.32per serving $$

75 minstart to table

8servings

French Budget Family Lunches Dinners Back to school

Ingredients

500 g parsnips unpeeled
2 red onions thickly sliced
3 tbsp olive oil
80 g pancetta cut into small pieces
10 sage leaves
30 g butter cubed
1 tbsp honey
1 tsp sherry vinegar
25 g pecans or hazelnuts
320 g sheet of ready-rolled puff pastry
1 egg beaten or 1 tbsp milk

Steps

Heat the oven to 400°F and wash, trim, and halve the parsnips lengthwise.
Cook the pancetta in a 10-inch ovenproof skillet over medium heat for 6 minutes.
Add the oil, parsnips, onions, and sage, then cook for 10 minutes.
Stir in the butter, honey, vinegar, and pecans, then arrange the vegetables evenly.
Lay the puff pastry over the skillet, tuck in the edges, and brush it with beaten egg.
Bake for 30 minutes, until the pastry is puffed and golden, then rest for 10 minutes.

Main ingredient on sale this week? See what to make with prosciutto or pancetta on sale.