3 cups flour
Pinch of salt 250g of soft butter
100g butter, chopped
½ onion, finely chopped
1kg parsnips, peeled and coarsely chopped
1 whole nutmeg, grated
2 cups of cream
To make the pastry
1 Mix the flour, salt and butter together. Slowly add water to form a ball of pastry. Wrap in plastic wrap and rest in the fridge for at least 30 minutes prior to making the tart.
2 Roll out the pastry and place in a greased 23cm flan tin. Place back in the fridge for 30 minutes before baking to avoid shrinkage.
1 Preheat the oven to 150C.
2 Melt the butter in a deep saucepan and add the onion and cook over a gentle heat until soft, stirring frequently. Add the parsnip and cook over a medium heat until it begins to brown.
3 Stir in the nutmeg and cream, season to taste with salt and pepper and simmer for approx 20 minutes or until the parsnip is soft and the cream is slightly thickened.
4 Using a potato masher, mash the parsnip well.
5 Spoon into the pastry case and bake for about 35 minutes. Cool slightly, cut into wedges and serve with your favourite chutney and a rocket salad tossed with extra virgin olive oil and a splash of balsamic.