Rowan & Parsley Food Atelier is a modern, plant-forward cooking concept that pairs the tart, slightly bitter flavor of rowan berries with the bright, clean taste of flat-leaf parsley. This recipe article walks you through building a complete atelier-style dish—a rowan-berry gastrique glazed roasted vegetable tart with a parsley-almond pesto—that balances sweet, sour, and herbal notes. It works because the rowan berries are cooked down into a glossy, tangy syrup that cuts through the richness of roasted root vegetables, while the parsley pesto adds a fresh, nutty finish.
Ingredients
- 1 sheet (about 9×9 in / 23×23 cm) frozen puff pastry, thawed
- 1 small beet, peeled and thinly sliced (about 1 cup / 150 g)
- 1 small carrot, peeled and thinly sliced (about 1 cup / 130 g)
- 1 small parsnip, peeled and thinly sliced (about 1 cup / 130 g)
- 1 small red onion, thinly sliced (about 1 cup / 150 g)
- 2 tablespoons (30 ml) olive oil, plus more for brushing
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (120 ml) rowan berry juice (see note) or 1/4 cup (60 ml) rowan berry syrup
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon (15 ml) apple cider vinegar
- 1/2 cup (20 g) fresh flat-leaf parsley leaves, packed
- 1/4 cup (30 g) blanched almonds
- 1 small garlic clove
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1 tablespoon (15 ml) lemon juice
- 1/4 teaspoon salt, or to taste
- 1/4 cup (60 g) crumbled goat cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the sliced beet, carrot, parsnip, and red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on the prepared baking sheet.
- Roast the vegetables for 20–25 minutes, until tender and lightly browned at the edges. Remove from the oven and let cool slightly. Keep the oven on.
- While the vegetables roast, make the rowan gastrique: In a small saucepan, combine the rowan berry juice (or syrup), sugar, and apple cider vinegar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce the heat to low and let it simmer gently for 10–12 minutes, until the mixture thickens to a syrupy consistency and coats the back of a spoon. Remove from heat and set aside.
- Make the parsley-almond pesto: In a small food processor, combine the parsley, almonds, garlic, extra-virgin olive oil, lemon juice, and 1/4 teaspoon salt. Pulse until smooth, scraping down the sides as needed. Set aside.
- On a lightly floured surface, roll the puff pastry slightly to smooth out creases. Transfer to a parchment-lined baking sheet. Using a sharp knife, score a 1-inch (2.5 cm) border around the edges, being careful not to cut through the pastry.
- Prick the inner area of the pastry all over with a fork. Brush the border with a little olive oil.
- Arrange the roasted vegetables evenly over the inner area. Drizzle with about half of the rowan gastrique.
- Bake the tart for 20–25 minutes, until the pastry is puffed and golden brown.
- Remove from the oven and let cool for 5 minutes. Drizzle with the remaining gastrique, dollop with the parsley pesto, and sprinkle with goat cheese, if using. Serve warm.
Tips
- Rowan berry substitute: If you can’t find rowan berries, use cranberries or red currants. Simmer 1 cup (150 g) of fresh or frozen berries with 1/4 cup (60 ml) water and 1/4 cup (50 g) sugar for 10 minutes, then strain. The flavor will be less bitter but still tart.
- Puff pastry handling: Keep the pastry cold until just before rolling. If it gets too warm, it will shrink during baking. If it cracks, patch with a little water.
- Even slicing: Use a mandoline or a sharp knife to slice vegetables thinly and uniformly. This ensures they cook at the same rate and fit neatly on the tart.
- Gastrique consistency: The gastrique will thicken more as it cools. If it becomes too thick, stir in a teaspoon of warm water to loosen it.
Serving Suggestions
Serve the tart as a main course with a simple green salad dressed with lemon vinaigrette. It also works as a starter or a light lunch, paired with a glass of dry white wine. For a heartier meal, add a side of roasted potatoes or a grain salad.
Variations
- Add protein: Top the tart with cooked, shredded chicken or slices of grilled halloumi before baking.
- Change the vegetables: Use any roasted vegetables you like—zucchini, eggplant, or sweet potato all work well. Adjust the roasting time as needed.
- Make it vegan: Omit the goat cheese or replace it with a sprinkle of nutritional yeast or a dollop of vegan cashew cream.
- Herb swap: Replace parsley with basil or a mix of basil and mint for a different flavor profile.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pastry will soften, so for best results, reheat in a 350°F (175°C) oven for 8–10 minutes until crisp. The pesto and gastrique can be made ahead and refrigerated separately for up to 1 week; bring them to room temperature before using.
Frequently Asked Questions
Can I use frozen rowan berries? Yes, frozen berries work well. Thaw them first and drain off any excess liquid before making the gastrique.
What does rowan berry taste like? Rowan berries are tart and slightly bitter, with a flavor reminiscent of crabapples or bitter cherries. They are not sweet, so they are usually cooked with sugar.
Can I make this tart gluten-free? Yes, use a gluten-free puff pastry or a pre-baked gluten-free tart shell. The rest of the ingredients are naturally gluten-free.
How do I know the pastry is fully baked? The pastry should be deep golden brown and puffed. If the bottom is still pale, bake for a few more minutes. You can also check by lifting an edge with a spatula.
Can I prepare the components ahead of time? Yes, roast the vegetables, make the gastrique, and prepare the pesto a day in advance. Store them separately in the refrigerator. Assemble and bake the tart just before serving.
Is rowan berry safe to eat raw? Raw rowan berries are very bitter and can cause stomach upset in large quantities. Always cook them before eating, as heat reduces their bitterness and makes them safe to consume.
Related
- Potato Pancakes Are Called Latkes: Crispy Recipe
- Potato Pancakes and Applesauce: Classic Pairing
- Asian Potato Pancakes (Crispy, Savory, Easy)
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).