- Bring a pan of salted water to the boil. Blanch the cavolo nero for 6 mins, use tongs to remove and drain, leaving the pan on the hob. Place the parsnips and carrots into the cavolo nero water, cover and blanch for 5 mins.
- When the cavolo nero is cool enough to handle, remove the large centre vein and place the soft leafy bits in a food processor with remaining ingredients for the pesto.
- Drain the parsnips and carrots when cooked and allow to cool slightly. When cool enough to handle, use a sharp knife to cut out the inner woody stalks.
- Lay the parsnip and carrot halves on a chopping board, rounded-side up. Use a sharp knife to gently cut through the back of each half, stopping just before the base to hold the parsnip and carrots together. Drizzle over the 2 tsp olive oil and rub into the hasselback markings.
- Preheat the oven to gas 5, 200°C, fan 180°C.
- Unroll the pastry on its paper. Use a knife to mark a 2cm border around the pastry edges, taking care not to cut all the way through. Spread the pesto evenly over the centre of the tart.
- Top with the hasselback parsnip and carrot halves. Drizzle the honey over and arrange the thyme sprigs over the top.
- Bake for 20-25 mins until golden brown and cooked through.
- Serve the tart with an extra drizzle of honey and topped with reserved hazelnuts.
Tip: Prepare the pesto up to 3 days in advance, keep in the fridge in a glass jar with a drizzle of oil on top. For a vegan option, prepare the tart omitting the cheese in the pesto, and replace the honey with maple syrup.
Freezing and defrosting guidelines
Prepare the tart ahead of time, allow to cool completely before covering well and freezing. Allow to defrost before reheating at gas 4, 180°C, fan 160°C for 10-15 mins. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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