Name: Parsnip and miso tart
Ingredients: Serves: 6; 2 small parsnips, thinly sliced; 1–2 small golden beetroots, thinly sliced; 1 purple potato, thinly sliced; 1 red onion, thinly sliced; 2–3tbsp olive oil; 1 tbsp red miso paste; 1 tbsp maple syrup; 1 packet of vegan puff pastry; 1 handful of roasted pine nuts

Adamantia Velonis's Parsnip and miso tart on marble bench

Ingredients

Serves: 6

2 small parsnips, thinly sliced
1–2 small golden beetroots, thinly sliced
1 purple potato, thinly sliced
1 red onion, thinly sliced
2–3tbsp olive oil
1 tbsp red miso paste
1 tbsp maple syrup
1 packet of vegan puff pastry
1 handful of roasted pine nuts

Method

Preheat the oven to 180°C, fan forced.
In a large bowl, combine the parsnips, beetroots, potato, and onion.
In a small bowl, combine the olive oil, miso paste, and maple syrup then pour over the vegetables, mixing to thoroughly coat.
Lay out the puff pastry on a baking tray and score a 2cm border. Spread the vegetables over the pastry evenly.
Bake for 30 minutes, or until the pastry is puffed and golden.
Sprinkle over the pine nuts and leave to cool for 5 minutes before serving.

Food photography: Monika Grabkowska