This upside down tart is suitable for vegans but you can also crumble some 100g of Caerphilly cheese once it is plated and still warm.  Serve with a crisp green salad.

Serves 4


½ squash, peeled, ends trimmed
1 each of carrot, beetroot and red onion
1 tbsp olive oil
2 garlic cloves, peeled and crushed
Halen Môn  and freshly ground black pepper
1 tsp finely chopped rosemary leaves, plus 1 whole sprig
45g caster sugar
A few sage leaves
50g walnut halves
350g ready made puff pastry


Heat the oven to 180C/gas mark 4.  Cut the squash in half lengthways, scoop out and discard the seeds, then cut the flesh into 0.5-1cm half-moons and put these in a medium bowl.

Peel and half slice the carrot lengthways and add to the squash.  Peel and slice the beetroot and onion and add to the squash.  Pour over the oil, chopped rosemary, garlic, half a teaspoon of salt and plenty of pepper and toss to coat.

Heat a 24cm non-stick, oven-proof frying pan on a medium-high flame.  Add the sugar, cook for four to five minutes, until it melts and becomes a semi-dark caramel, then take off the heat (it will keep cooking, so don’t leave it too long).  Leave the caramel to cool a little, then lay the sprig of rosemary  and a few sage leaves in the caramel.  Arrange the vegetable slices around the rosemary in a circular pattern, working from the outside in and overlapping as much as possible, add the walnuts.  Spoon over any rosemary and garlic left in the bowl.

Roll the pastry into a rough 26cm circle and lay it on top of the squash, making sure it covers all the contents, tucking in around the sides.  Prick all over with a fork and bake for 45 -50 minutes, until the pastry is golden brown and the caramel is bubbling up at the edges.  Put a large plate upside down on top of the frying pan and invert so the tart comes out on the plate.