Recipe: Parsnip and Heirloom Carrot Tart
A winter vegetable tart that is so colourful and super easy to make with a store-bought crust
Perfect for a potluck or a dinner party, this beautiful, cheesy creation is sure to impress your guests.
- 1 store-bought 9 inch frozen pie shell
- 1 cup ricotta cheese
- 1 cup mascarpone or cream cheese
- ½ cup grated pecorino
- 1 egg
- 1 tbsp picked thyme
- 3 parsnips
- 3 large heirloom carrots (red, purple, yellow)
- Salt and pepper (to taste)
Mix together ricotta, mascarpone, pecorino, thyme, egg, salt and pepper. Set aside. Scrub carrots and parsnips. Use a vegetable peeler to create thin strips of parsnips and carrots. Blanch until tender, 30 seconds to 1 minute, then shock in ice water.
Spread filling evenly into frozen pie shell. Roll parsnip and carrots into rosettes and place into filling in pie crust. Bake at 400F for 25-30 minutes.