Preheat oven to 180C

Cut the parsnips, carrots, sweet potatoes, and potatoes into 12mm rounds. Cut pumpkin into 12mm thick slices and then using biscuit cutters, cut out rounds in different sizes.

Place the vegetable slices onto a lined baking tray and massage with the olive oil and sprinkle with salt. Place the tray into the oven and cook for approx 15 minutes until the vegetables are just starting to go soft.

In a small 22cm non stick oven proof fry pan, add the sugar and 2 tablespoons of water and bring to the boil. Once boiling cook until golden brown, approx 5 mins shaking the pan occasionally. Once golden brown add the balsamic glaze and butter and stir to combine. Cook until bubbling. Remove from heat and swirl over the base of the fry pan so the caramel covers the entire surface. Place the rosemary stalks onto the caramel. Place the vegetable slices over the caramel making sure you mix up the sizes and type to form a good balance and pattern and cover the entire pan. 

Slice the shallots and scatter these across the vegetables. Crumble the feta on top of the shallots and vegetables.

Cut the defrosted but still very cold pastry slightly bigger than the fry pan (so approx 25cm diameter) and place the pastry over the vegetables pushing the sides down into the edges of the pan along side. Place the fry pan in the oven and cook for approx 30 mins until the pastry is golden brown and puffed up. 

Take the fry pan out of the oven and place a plate over the top of the fry pan. Carefully turn the fry pan over making sure the plate stays in place to catch the tart. 

Serve warm with creme fraiche.

By: Chrissy Rob