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Parsnip & pancetta upside-down tart

Parsnip & pancetta upside-down tart cut into slices

Parsnip & pancetta upside-down tart

Name: Parsnip & pancetta upside-down tart
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 500g parsnips unpeeled, cut into 1cm thick coins; 2 red onions thickly sliced; 3 tbsp olive oil; 80g pancetta cut into small pieces; 10 sage leaves; 30g butter cubed; 1 tbsp honey; 1 tsp sherry vinegar; 25g pecans or hazelnuts; 320g sheet of ready-rolled puff pastry; 1 egg beaten or 1 tbsp milk

Ailsa Burt

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Serves 6 - 8

Easy

Prep: 20 mins

Cook: 55 mins

A star rating of 5 out of 5.1 ratingRate

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Use leftover parsnips to make this fabulous tart made with pancetta, red onions and pecans on a bed of puff pastry. It's great to serve a crowd

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Ingredients

Nutrition

Units:

MetricUS

500g parsnips

unpeeled, cut into 1cm thick coins
2 red onions

thickly sliced
3 tbsp olive oil
80g pancetta

cut into small pieces
10 sage leaves
30g butter

cubed
1 tbsp honey
1 tsp sherry vinegar
25g pecans

or hazelnuts
320g sheet of ready-rolled puff pastry
1 egg

beaten or 1 tbsp milk

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Nutrition: Per serving (8)

kcal350
fat24g
saturates9g
carbs24g
sugars7g
fibre5g
protein7g
salt0.74g

Method

step 1

Heat the oven to 200C/180C fan/ gas 6. Tip the parsnips and red onions into a 30 x 20cm roasting tin and drizzle over 2 tbsp of the oil. Season well and toss to combine. Roast for 30 mins until just tender, stirring halfway through.
step 2

Meanwhile, heat the remaining olive oil in a small frying pan over a medium-high heat. Fry the pancetta for 4-6 mins until crispy and remove to a plate lined with kitchen paper using a slotted spoon. Add the sage to the oil and fry for 1-2 mins, each side. Remove to the plate with the pancetta. Set aside.
step 3

Add the butter to the frying pan and once foaming, whisk in the honey and sherry vinegar. Remove the roasting tin from the oven and stir the veg. Increase the oven temperature to 220C/200C fan/gas 7. Scatter most of the pancetta and pecans over the veg, reserving some for garnish, then drizzle over the butter mixture. Lay the puff pastry over, tucking in at the edges. Brush with the egg or milk and bake for 20-25 mins until golden.
step 4

Leave to cool for 5 mins before running a spatula around the pastry to ensure that it isn’t stuck to the tin. Carefully invert the roasting tin onto a serving board or plate. Bang on the bottom of the tin a few times, then lift away the roasting tin. Serve hot and scatter over the crispy sage leaves and the remaining pancetta and pecans to serve.

Recipe from Good Food magazine, Christmas 2025

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