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.
Ingredients
- 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)
Preparation
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
Comments
To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.
By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.
Become a CBC Account Holder
Join the conversation Create account
Already have an account?