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Cheesy parsnip and sweet potato tarts
Fruit and vegetables
1
onion
, finely chopped
2
parsnips
, peeled and cut into 1cm cubes
1
sweet potato
, peeled and cut into 1cm cubes
2
sage
leaves, finely chopped
1 tsp fresh
thyme
leaves, plus 12
thyme
sprigs to garnish
Tins, packets and jars
225g/8oz
plain flour
, plus extra for dusting
Cooking ingredients
pinch
salt
30g/1oz blanched
hazelnuts
, roughly chopped
salt and freshly ground
black pepper
Dairy, eggs and chilled
150g/5½oz cold
butter
, cut into cubes
50g/1¾oz
Parmesan
(or alternative vegetarian hard cheese), finely grated
10g
butter
2 free-range
eggs
200ml/7fl oz
double cream
60g/2¼oz
Parmesan
(or alternative vegetarian hard cheese), finely grated
Other
2½-3½ tbsp iced water
Back to recipe
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