Roasted Carrot and Parsnip Tart
Healthy and Tasty Pastry Vegetable Recipe
Serves
3 - 4
Prep Time
10 mins
Cook Time
35 mins
This beautiful vege tart is an easy and delicious addition to any menu. With the gorgeous pastry, a rich cheesy base and beautiful combo of flavours, you'll be fighting over the crumbs!
This recipe republished with the permissions of MenuAid
This beautiful vege tart is an easy and delicious addition to any menu. With the gorgeous pastry, a rich cheesy base and beautiful combo of flavours, you'll be fighting over the crumbs! This recipe republished with the permission of MenuAid: https://app.menuaid.co.nz/recipe/roasted-carrot-and-parsnip-tart
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ShareIngredients
1 & 1/2 sheets puff pastry
1 parsnip
thinly sliced lengthways2 carrots
thinly sliced lengthways200g feta
crumbled250g cream cheese
2 eggs yolks
1 garlic clove
1 handful parsley
chopped
120g rocket
2 tsp balsamic vinegar
1 Tbsp olive oil
1/2 cup grated Parmesan cheese
Method
Preheat the oven to 180 C fan bake. Arrange the carrots and parsnips in a roasting dish, toss with a little olive oil, season with salt and pepper and then roast for 20 minutes until just tender.
At the same time, place a sheet of baking paper in a roasting dish and cover with 1 1/2 sheets pastry with an overlap of 1cm, press the pastry sheets together to seal. Prick the pastry all over with a fork. Bake the pastry for 10 minutes.
Blitz the cream cheese, feta, garlic and egg yolks together in a blender or food processor. Spread the cheese mixture over the base leaving about 1cm around the edges. Don’t worry if the pastry looks a bit puffed, just prick it again with a fork and then cover with the mixture.
Arrange the carrot and parsnip slices to cover the cheese.
Bake for 15 minutes until the pastry is golden and the topping cooked.
Toss the rocket leaves with balsamic vinegar, a drizzle of olive oil and the Parmesan cheese.
Serve the warm tart with salad on the side.
Nutrition Information per Serving (326g)
This nutrition analysis is based on 4 serves.
