A caramelised upside down vegetable tart served with herb risotto, red pepper chutney and a fresh salad of pea shoots.
Preheat the oven to 180'C.
Cut 6 rings of puff pastry the same size as individual pastry moulds.
Peel the red onion and cut into rings 1cm thick. Do not separate the rings.
Cut the fennel in half, remove the tough core and cut into 8 wedges.
Pick the leaves from the thyme.
Place the fennel and red onion onto a baking sheet and season with salt and pepper. Drizzle with olive oil and cook in the oven for 15 minutes until the vegetables are soft.
Make a caramel with the sugar and pour a small amount into each tart case.
Fill the tart case with the roasted vegetables and then sprinkle on the picked thyme.
Cover the vegetables with the puff pastry, prick the pastry with a fork and bake for 15 - 20 minutes or until the pastry is crisp. Allow to cool once cooked.
Peel the red onion, cut in half and thinly slice. Cut the red peppers in half, remove the seeds and cut into strips. Pick and chop the basil.
Heat a saucepan until hot and then add a drizzle of olive oil. Add the onions, sugar and thyme to the pan and cook until the onions are translucent. Add the red peppers and paprika to the pan and season with salt. Cover and cook until the peppers are soft. Add the vinegar to the pan and allow to reduce. Set aside until ready to serve.
Peel and dice the banana shallots and garlic.
Pick the leaves from the tarragon and carefully cut the leaves. Finely chop the chives.
Bring the chicken stock to the boil.
Heat a large pan until hot and add a knob of butter. Add the shallots to the pan and sweat over a medium heat until soft. Add the garlic and cook for 1 minute before adding the rice. Stir until the rice is translucent and then add the white wine to the pan. Stir continually until all of the liquid has been absorbed. Add the stock to the rice a ladleful at a time, stirring all the time and allowing each addition of liquid to be absorbed before adding more. Continue for 15-18 minutes until the rice is cooked. Allow the risotto to rest for a couple of minutes and then stir in the butter, herbs and the parmesan. Check the seasoning.
Pick the leaves from the rosmeary and peel the garlic. Add these ingredients to the olive oil with the salt and blend in a liquidiser until the rosemary and garlic are pureed. Pass the oil through a fine sieve.
Turn out the vegetable tarts.
Arrange the tart to one side of the plate, spoon the risotto alongside, top the risotto with a quennelle of red pepper chutney and finish with a pelouche of pea shoots. Drizzle on some rosemary oil and sprinkle on any remaining parmesan.
«Vary the ingredients in the tart by using seasonal vegetables such as butternut sqaush, red peppers, chicory or turnips.»