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Recipe for Carrot and Parsnip Tart | Almanac.com

Carrot and Parsnip Tart

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Makes 8 servings.
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Carrot and Parsnip Tart

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This prize-winning Carrot and Parsnip Tart is a colorful and comforting root vegetable tart inspired by an old recipe for parsnip pie. After taste-testing, we gave the recipe third place in The Old Farmer’s Almanac Garden-Fresh Cookbook Recipe Contest.  Congratulations to Barbara Burge!

The veggie tart can be served for lunch (similar to quiche) or can be a creative side dish for a main meal. It can be served warm or cool, and would be a great dish for a picnic, too.

Please note that this recipe is listed in two parts: the crust and the carrot/parsnip filling. If you prefer, you can simply use a partially blind-baked shortcrust pastry tart shell.

If you can’t find parsnips, you could certainly just make a carrot tart or even try using other vegetables such as zucchini, beets, butternut squash, or pumpkin. The key is to cook the vegetables before you put them in the tart so that the tart shell does not get soggy. 

CRUST:

Ingredients
1 cup all-purpose flour
3 tablespoons sugar
1/3 cup butter, cut into pieces
1 large egg yolk
Instructions

Preheat the oven to 325°F. In a food processor, combine the flour and sugar. Add the butter in pieces and process until fine crumbs form. Add the egg yolk and process until the dough holds together when pressed. Press the dough over the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake for 15 minutes, or until the crust is very lightly browned. Remove from the oven and set aside.

FILLING:

Ingredients
2 cups shredded peeled carrots
2 cups shredded peeled parsnips
3 large eggs
1-1/2 teaspoons grated orange peel
1-1/2 teaspoons grated lemon peel
2 tablespoons all-purpose flour
2/3 cup sugar
1 cup lemon-flavor yogurt
1/2 cup pecan halves
Instructions

Put the carrots, parsnips, and about 3/4 cup of water into a large skillet over high heat. Bring to a boil, cover, and reduce the heat to low. Simmer for about 6 minutes, stirring occasionally, until the vegetables are soft and the liquid has evaporated. Remove from the heat and set aside to cool.

Put the eggs, orange peel, lemon peel, flour, sugar, and yogurt into a large bowl and whisk until blended. Stir in the carrots and parsnips. Pour the mixture into the prepared crust. Arrange the pecans on top in a decorative pattern.

Bake for about 35 to 40 minutes, or until the center does not jiggle when the pan is tapped. Remove to a wire rack and cool completely. Once cool, cover and chill in the refrigerator. To serve, run a knife between the crust and side of pan to loosen, then remove the sides of pan.