
Parsnip and Carrot Tart
An easy and quick recipe for a delicious parsnip and carrot tart: learn how to prepare this dish at home, it's perfect to for a tasty brunch.
05 November, 2018
Preparation
Step 01
For the pastry
- Put the flour and salt into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs.
- Mix in the egg and just enough water (if necessary) to form a dough.
- Shape into a ball and wrap in cling film. Chill for 30 minutes.
- Heat the oven to 200°C (180°C fan) gas 6.
- Grease a 25cm|10" flan dish or tin.
- Roll out the pastry on a lightly floured surface into a round to fit the tin.
- Line the base and sides of the tin with the pastry.
Step 02
For the filling
- Cook the carrots and parsnips in a pan of boiling salted water for 4-5 minutes until just tender. Drain well.
- Mix together the cream, creme fraiche, eggs and Parmesan and season with salt and pepper.
- Stir in the carrots and parsnips.
- Spoon the cream mixture into the pastry case and bake for about 40 minutes until the filling is set and the pastry is golden brown.
- Sprinkle with chives and cool for a few minutes in the tin.
- Serve warm.
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