Mushroom Nut Roast Tart

1 sheet vegan puff pastry, 30 x 20cm
500g parsnips
1 large onion
300g beetroot
1x 130g jar Bonsan Green Pesto
2 tbsp maple syrup
2 tbsp olive oil, plus 1 tsp
200g portobello mushrooms, sliced
200g chestnut mushrooms, quartered
200g baby button mushrooms
25g blanched hazelnuts
25g blanched almonds
25g pine nuts
Salt, to taste
Black pepper, to taste

Serves: 6

1. Preheat the oven to 200/180C fan. Line a baking tray with non-stick baking paper, and place the puff pastry sheet on top. Score gently around the edge of the puff pastry with a knife, leaving a border for the crust to form.
2. Place the puff pastry in the oven for 5 minutes, then remove and set aside to cool.
3. Peel 50g of the parsnips into thin ribbons, toss with 1 tsp olive oil and set aside. Roughly chop the nuts and set aside. Chop the remaining parsnips, onion and beetroot into small pieces, and place them in a large roasting tin.
4. Drizzle with the maple syrup and 1 tbsp olive oil, season with salt and pepper, and toss to coat. Place in the oven and roast for 30 minutes, stirring halfway, until soft and lightly golden. Set aside to cool.
5. Heat 1 tbsp olive oil in a large, deep frying pan over a high heat. Add the mushrooms, salt and pepper, and stir frequently for about 5 minutes, or until soft and browned. You may need to do this in batches, depending on the size of the pan. Transfer to a bowl to cool.
6. To assemble the tart, spread half the green pesto over the base of the pastry. Arrange the mushrooms on top of the pesto, followed by the roasted parsnips, onion and beetroot. Spoon the remaining pesto in dollops over the top of the tart. Scatter over the nuts, and arrange the parsnip ribbons on top.
7. Place in the oven for 15-20 minutes, or until the parsnip ribbons are lightly golden and the tart is heated through. Slice into squares, share at Christmas dinner and enjoy!

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