“I’ve put a savoury twist on the classic tarte tatin to turn humble leftovers into something really special. Shop-bought puff pastry, tangy cheese and a marmalade glaze bring bags of festive flavour in no time at all. ”
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)
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Preheat the oven to 190°C/375°F/gas 5.
Peel the onions and cut into sixths. Place a 28cm non-stick frying pan on a high heat and add 1 tablespoon of olive oil. Cook the onions for 5 minutes until caramelising at the edges, then crumble in the chestnuts and tip in the roast veg. Cook until gnarly, then add the marmalade, and cook until glossy. Strip in the fresh thyme leaves and add the bay leaves.
Turn the heat off and arrange the wedges of onion and leftover roast vegetables in an even layer. Now, working quickly, unroll the puff pastry and lay over the pan, pushing down into the edges and trimming off any excess.
Bake for 20 to 25 minutes, or until golden and cooked through. Carefully turn out the hot tart onto a board, crumble over the cheese and serve in slices as part of your Betwixtmas spread.