The Goods

Recipe: Parsnip and Heirloom Carrot Tart

A winter vegetable tart that is so colourful and super easy to make with a store-bought crust!

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.

Servings: Makes 4-6 servings

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