Share it as an aperitif, and you'll be left with nothing but crumbs! Recipe by the consultant chef and author Josée Robitaille.
Ingredients
Some flour
200g (7 oz) puff pastry
4 slices of bacon, cut into strips
1 large onion, thinly sliced
4 parsnips, peeled and thinly sliced
Leaves from 5 to 6 sprigs of fresh thyme
1 egg yolk, beaten with a little water (for gilding)
375 ml (1 1/2 cups) grated sharp cheddar cheese
Salt and freshly ground pepper
Preparation
On a floured work surface, roll out the dough into a rectangle measuring approximately 28 x 25 cm (11 x 10 in.). Using a fork, prick the dough every inch several times to within about 2 cm (1 inch) of the edge. This will prevent the dough from rising and bubbling during baking. Place on a baking sheet and refrigerate.
In a frying pan, cook the bacon until crisp. Drain on kitchen paper. Remove a little fat from the pan if necessary.
Add the onion and cook for 5 to 6 minutes, stirring occasionally, or until lightly caramelised. Add a little fat if necessary. Reduce the heat to medium, add the parsnip and thyme, season and cook for 5 minutes. Remove from the pan and leave to cool.
Preheat oven to 190°C (375°F).
Using a brush, brush the edges of the pastry that are not pricked with the gilding.
Spread the cheese over the pricked area. Cover with the parsnip mixture and sprinkle with the bacon.
Bake for 18 minutes or until the pastry is cooked through and golden brown. Serve with a crisp lettuce salad or cut into squares as an aperitif.
fr
