Alice Hart’s pear and parmesan tarte tatin with thyme pastry recipe
For those who want to eat more vegetables, the British chefs new vegetarian cookbook has plenty of tasty options
It’s a rare recipe than runs as a starter, main or cheese course. Served as a starter or main, a rocket( arugula) side salad wouldn’t go amiss. As a dessert or cheese course, the tart will stand alone or can be accompanied by a little creme fraiche. Figs and hard goat’s cheese also work extremely well instead of the pears and parmesan.
75g light brown sugar 50g butter 3 tbsp balsamic vinegar 2 tbsp chopped walnuts 1 tbsp thyme leaves 6 ripe but firm pears, quartered and cored
For the pastry 100g butter 200g plain( all-purpose) flour, plus extra for dusting 100g parmesan cheese, finely grated 1 egg, beaten 1 tbsp thyme leaves