Parsnip and Carrot Tart

Parsnip and Carrot Tart

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.

November 5, 2018

Type of dish

Dietary Consideration

serves for

6

total time

1 HR 45 MIN

ingredients

Flour
200 g (gluten free), plus extra for dusting
salt
1 pinch
butter
100 g, diced
Eggs
1, beaten
water
if needed
carrot
4, sliced
parsnips
4, sliced
Cream
200 ml, 48% fat
creme fraiche
3 tbsp
Eggs
3
Parmesan
3 tbsp, grated
salt
Pepper
freshly ground
snipped chives

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.

Search Recipes

Veal fillet in Cocoa on Rhubarb, Chanterelles and Shallots 

Veal fillet in Cocoa on Rhubarb, Chanterelles and Shallots 

Next Recipe