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.