1 carrot, peeled and rough chopped
1 medium turnip, peeled and rough chopped
1 small parsnip, peeled and rough chopped
1 large onion, peeled and rough chopped
2 Belgian endives, cut in half
Salt and black pepper to taste
2 tbsp olive oil
1 red chilli, sliced
1 sprig of thyme
1 sheet of all-butter puff pastry, store-bought
2 tbsp unsalted butter
2 tbsp granulated superfine (caster) sugar
1. Preheat the oven to 425°F (220°C). Cut vegetables into 3-4 cm pieces and spread them on a baking sheet. Season and drizzle with olive oil, then roast for 8-10 minutes. The vegetables should be cooked and have a little color. Leave the oven on.
2. Melt the butter in an ovenproof frying pan, then sprinkle on the sugar. Put the cooked vegetables, sliced chili (deseeded if you like), and thyme leaves on top, making sure to pack the vegetables tightly.
3. Roll out the pastry sheet to about 2 mm thick and cut it to the size that you need, using a plate. Place it over the vegetables, tucking in the edges. Make a few holes in the pastry with the point of a knife, then bake the tarte in the oven at 425°F ( 220°C) for 20 minutes. Leave to cool for a few minutes before turning out and serving.