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Roast parsnip tart recipe

Holly_cooks_roast_parsnip_tart_ recipeWhat’s your favourites part of a roast dinner? The meat, the Yorkshire puddings, the stuffing, or perhaps the gravy? There are lots of high points in a roast dinner, but I would probably choose roast parsnips. Sometimes the stuffing offers competition, or maybe the meat (particularly if it’s lamb) but a perfect roast parsnip takes some serious beating. Their sweet soft interior with the tacky exterior… my tummy is rumbling as I think about them.

This tart takes that tummy rumble and makes it a sing! Simply put, this tart is roast parsnips with creamy goats cheese, a little bit of fresh thyme, surrounded by cream and eggs and then puff pastry. Do I need to say more? The house smells of roast parsnip right now and I love it. There’s nothing very complicated happening in this tart. You need to roast parsnips, then mix with the other ingredients put them into a tart dish and 30 minutes later your eating a small piece of parsnip heaven.
Holly_cooks_roast_parsnip_tart_recipeI have used a 375 g piece of pre rolled pastry for this recipe. To make it fit the tin I roll out the pastry out a little more than it already is so it comes up the edges of the tin and cut off the excess.

750 g / 1 lb 10 ½ oz parsnips
3 tbsp oil
100 g / 3 ½ oz goat cheese – I use cherve blanc, but any goats cheese with a rind would do
3 eggs
100 ml / 3 fl oz double or heavy cream
Handful of fresh thyme
salt and freshly ground pepper
250 g / 8 ½ oz puff pastry

23 cm / 9” flan tin

Serves 6
Total carbohydrate per tart – 169 g
Total carbohydrate per portion – 28 g
Preparation time – 30 minutes
Cooking time – 1 hour

1. Preheat the oven to 200 C / 180 C fan / 395 F / Gas mark 6.
2. Peel and chop the parsnips into 2 cm / ¾” chunks and place in a saucepan.
3. Cover with boiling water and a pinch of salt and once the water has started boiling again, time for 3 minutes.
4. While you are waiting for the water to start boiling, put the oil in a roasting tin and put the tin in the oven.
5. Drain the parsnips and then put them into the roasting tin. Be careful, the oil will spit and splutter. Toss quickly so that all the parsnips are coated in the oil and put back in the oven. The parsnips will take 30 minutes to roast, turn them half way through, to ensure they don’t stick.
6. Roll out the pastry, so that it fits your particular tin and carefully line the tin with it.
7. Roughly chop up the goats cheese including the rind and scatter this over the pastry, then top with the parsnip.
8. Break the eggs into a measuring jug, then add the cream. Add the salt and pepper and thyme leaves, remove the stalks. I keep 3 stalks with leaves in tact to go on the top. Whisk the eggs and cream mixture together well.
9. Pour the eggs over the parsnip and goats cheese and top with the stalks of thyme.
10. Bake in the oven for 30 minutes. I turn the tart around five minutes from the end to ensure it is lightly browned all over.

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