Valerie’s recipe for
upside down tart of winter vegetables with cranberries

1tbsp. Olive Oil 1Tbsp.butter 5 small onions or shallots peeled and halved
3 small spears of Chicory ,halved 1 tbsp sugar
250g butternut squash peeled and cut into 1cm wedges
250g Celeriac cut in batons 1cm x 3cm Small glass white wine 2ooml Vegetable stock 1tbsp.fresh thyme leaves 1 tbsp Apple Basalmic vinegar
salt and pepper 100g Fresh or frozen cranberries
150g Taleggio cheese in 1cm Cubes 300g Puff Pastry

Method
1.Heat oil and half butter in a frying or sauté pan. Add the onions and chicory, cut side down. Cook for 4or 5 mins. on each side. Regulate heat to ensure they have colour on both sides.Remove the onions and chicory. Add half the sugar to the pan and when it melts add the celeriac and squash shaking the pan to coat them. Cook gently for a few minutes to colour the vegetables before adding the wine. Let it bubble away to almost nothing . Return the onions and chicory to the pan, add the stock and half the thyme leaves. Season and cook gently until the vegetables are tender but not breaking up and the liquid is well reduced and syrupy, about ten minutes.

2. Assemble the tart in a solid base 24cm. Frying pan with an ovenproof handle or in a solid –base tarte tatin tin Place the pan or tin on a medium heat and add eth remaining butter. When it melts, add the remaining sugar and vinegar. Cook gently together to make a glaze and immediately remove from the heat . (I had to improvise at this stage as I don’t have these things)

3. Arrange the vegetables in the pan starting with the onions and chicory followed by the squash and celeriac. Scatter the cranberries over the top, pushing them into the gaps along with the cheese.

4. Heat the oven to 200c ( 180c.FanOven) Gas Mark 4. Roll out he pastry to fit the tin . Place on top. Make two small cuts to let the steam out Bake for 35 mins. Cool for a few minutes .Turn out and sprinkle with the thyme. Serve hot or warm. Serves four as a main course.