Carrot and Parsnip Tart

We are getting together with Priscilla and Jonathan and Laura for an Easter celebration. Between Priscilla, Laura and I, we always put on quite the feast and no one EVER goes hungry. This time, I’m sure will be no different. 🙂 I asked Priscilla what she wanted me to bring, and she said some quiche. Well, this recipe isn’t exactly a quiche, but it’s close enough. It is still part of the same family. I will make and bring something else that will also be a kissing cousin to the quiche as well.

This first dish I am bringing to our Easter celebration is a carrot and parsnip tart. I make it a lot for Christmas too. It is unique and refreshing. I actually thought I had made it and shared it with you before, but when checking through my repertoire of recipes, I couldn’t find it. So now, here it is.

Carrot and Parsnip Tart

I start with my basic go-to dough, though this time, I added some lemon pepper to the dough mix as well.

Jeanne’s Basic Go-To Dough

1 1/2 cups flour

6 oz cold butter, cubed

a dash of salt

1 egg

5-6 TBSP heavy whipping cream

Mix the flour, butter and salt together in the food processor until it resembles a sandy crumble. Then add the egg and the cream and continue to mix together just until it all forms into a dough ball. Wrap in plastic and place in the refrigerator for at least 30 minutes before using. Then shape it how you like.

The Filling

2 carrots, peeled and shredded

1-2 parsnips, peeled and shredded

1/2-1 cup water

3 eggs

1 1/2 tsp grated orange peel

1 tsp grated lemon peel

2 TBSP flour

2/3 cup sugar

1 cup lemon flavored yogurt

1 cup pecan halves, divided

Preheat the oven to 325* F or about 170* C.

Peel and shred both the carrots and the parsnips and place them in a skillet with boiling water. Cook, stirring occasionally, for about 10 minutes, or until the carrots and parsnips begin to soften. Completely drain when they are done.

Roll the dough out on a lightly floured surface, then press it into a fluted tart pan and firmly press into the sides of the pan. Cut off the excess dough.

Take about half of the pecans and pulse them in the food processor until they are chopped fine. Then sprinkle them over the bottom of the dough.

Mix together the yogurt, lemon and orange peels, eggs and sugar, then fold in the carrot and parsnips.

Spread the mixture evenly over the crushed pecans. Then arrange the whole pecan halves decoratively on top of the carrot mixture. Place the tart into the oven and bake uncovered for about 45-60 minutes, or until the crust is lightly golden and the center of the tart is set and no longer jiggles.

Once the tart is done, let it cool then cover and refrigerate overnight. Once it is set, remove it from the tart pan and slice it. You can serve it either cool or warm. I actually prefer it warm.

This dish is vegetarian as it is, but you can easily make it vegan by substituting vegan ingredients.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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