Dinner for 8

Parsnip Pancetta Upside-Down Tart

Name: Parsnip Pancetta Upside-Down Tart
Total time: 75 min
Yield: 8 servings
Cuisine: French
Ingredients: 500 g parsnips unpeeled; 2 red onions thickly sliced; 3 tbsp olive oil; 80 g pancetta cut into small pieces; 10 sage leaves; 30 g butter cubed; 1 tbsp honey; 1 tsp sherry vinegar; 25 g pecans or hazelnuts; 320 g sheet of ready-rolled puff pastry; 1 egg beaten or 1 tbsp milk

$9.61for 475 minServes 8

Roasted parsnips, onions, pancetta, and nuts bake beneath puff pastry for a savory upside-down tart.

Photo: bbcgoodfood.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Radishes, 1.1 lb$1.99/lb typical	1.1 lb	$2.19Typical price
	Onions, 0.8 lb$1.29/lb typical	0.8 lb	$1.03Typical price
	Prosciutto, 2.75 oz$1.20/oz typical	2.75 oz	$3.39Typical price
	Mint, 3$1.99 each typical	3	$5.97Typical price
	Butter, 1 oz$0.40/oz typical	1 oz	$0.42Typical price
	Nuts and seeds, 1 oz$0.70/oz typical	1 oz	$0.62Typical price
	Pie crust, 1.5$3.49 each typical	1.5	$4.92Typical price
	Milk, 1 oz$0.04/oz typical	1 oz	$0.04Typical price
Total for the servings shown		$19.23

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices
Swap milk for almondabout $0.01/oz more at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Olive and cooking oilHoney or maple syrupVinegar

Not included in the cost.

75 minstart to table
Mediumdifficulty
8servings as written
$$typical cost tier

French Budget Family Lunches Dinners Back to school

Typical price

$2.40 per serving$9.61 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

500 g parsnips unpeeled
2 red onions thickly sliced
3 tbsp olive oil
80 g pancetta cut into small pieces
10 sage leaves
30 g butter cubed
1 tbsp honey
1 tsp sherry vinegar
25 g pecans or hazelnuts
320 g sheet of ready-rolled puff pastry
1 egg beaten or 1 tbsp milk

Steps

Heat the oven to 400°F and wash, trim, and halve the parsnips lengthwise.
Cook the pancetta in a 10-inch ovenproof skillet over medium heat for 6 minutes.
Add the oil, parsnips, onions, and sage, then cook for 10 minutes.
Stir in the butter, honey, vinegar, and pecans, then arrange the vegetables evenly.
Lay the puff pastry over the skillet, tuck in the edges, and brush it with beaten egg.
Bake for 30 minutes, until the pastry is puffed and golden, then rest for 10 minutes.

Main ingredient on sale this week? See what to make with prosciutto or pancetta on sale.