Roast parsnip tart recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6
- 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
- Preheat the oven to 200 C / 180 C fan / 395 F / Gas mark 6.
- Peel and chop the parsnips into 2 cm / ¾” chunks and place in a saucepan.
- Cover with boiling water and a pinch of salt and once the water has started boiling again, time for 3 minutes.
- While you are waiting for the water to start boiling, put the oil in a roasting tin and put the tin in the oven.
- 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.
- Roll out the pastry, so that it fits your particular tin and carefully line the tin with it.
- Roughly chop up the goats cheese including the rind and scatter this over the pastry, then top with the parsnip.
- 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.
- Pour the eggs over the parsnip and goats cheese and top with the stalks of thyme.
- 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.