This was a great dish to take to a Sunday lunch party and proved to be a very popular first course for six.

Oven at 190°

1 roll of all butter puff pastry
2 bunches of carrots
2 medium sized, raw beetroot
2 medium sized red onions, chopped
2-4 tbs olive oil
2 star anise
1 sprig thyme
1 tsp granulated sugar
1 tbsp balsamic vinegar
Salt and freshly ground black pepper

Cut the carrots from their tops and wash. Clean or peel depending on their age and cut the largest in half lengthways. Put the carrots into an oven proof pie dish and pour in two tablespoons of olive oil. Add the sugar, star anise and a little salt. Move the carrots around so that they become coated in the oil and space them out. Put into the oven to bake for about 25 minutes or until they are almost soft.

Peel and thinly slice the beetroot.

When the carrots are ready, using a slotted spatula, take them out of the dish and put to one side. Discard the star anise. Put the beetroot into the dish and move around in the remaining oil to coat on both sides (you may need to add a little more oil). Cook these for about 20 minutes until they are almost cooked.

Fry the chopped onion in a little oil until soft. Add the balsamic vinegar. for the last minute or two of cooking and season.

To assemble, first put a sprig of thyme on the bottom of an oven proof tart dish, add the carrots arranged in a spoked pattern with the larger ends on the outside. Place the beetroot (and any liquid in the dish) over the carrots and finish by spreading over the onion and the liquid remaining in the frying pan.

Cut a circle from the puff pastry just a little larger than the size of the top of the pie dish and place it on top of the vegetables. Tuck in the outside edges.

Bake for about 25 minutes or until the pastry is brown. Take out of the oven and leave for a few minutes before easing the edges and inverting the pie onto a plate.

Serve while still warm.