Roasted Carrot and Parsnip Tart

Healthy and Tasty Pastry Vegetable Recipe

3 - 4

Serves

10 mins

Prep Time

35 mins

Cook Time

Recipe author

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 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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Lunch,

Dinner,

Easy,

Vegetarian,

Party Favourites

Ingredients

Carrot and Parsnip Tart

1 & _1/2 sheets puff pastry

1 parsnip

thinly sliced lengthways

2 carrots

thinly sliced lengthways

200g feta

crumbled

250g cream cheese

2 eggs yolks

1 garlic clove

1 handful parsley

chopped

Rocket Salad

120g rocket

2 tsp balsamic vinegar

1 Tbsp olive oil

_1/2 cup grated parmesan cheese

Method

For The Tart

For The Salad

For Assembly

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.

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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.

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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.

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Nutrition Information per Serving (326g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

3093 kJ (739 kcal)

Protein

22.6g

Total Fat