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🍽️ Parsnip Tart with Yogurt Dip

634 kcal · 30 min · 4 servings

Ingredients

• 40 g ground almond kernels
• 150 g spelt flour (Type 630)
• 1 tsp baking powder
• 0.5 tsp salt
• 100 g butter
• 1 egg yolk
• 500 g parsnips
• salt
• 18 sprigs thyme
• 3 tbsp butter
• 1 tsp sugar
• 1 organic lemon (zest)
• 100 g yogurt
• 100 g sour cream
• 0.5 lemon (juice)
• 1 tsp cumin
• 1 lemon (juice)
• 1 tbsp honey
• 1 sprig thyme

Instructions

1. 1. Toast the almonds in a pan without oil for a short time.
2. 2. Let the almonds cool down slightly.
3. 3. Mix the cooled almonds with the flour, baking powder, and salt.
4. 4. Cut the butter into small cubes.
5. 5. Add the butter cubes, the egg yolk, and 2 tablespoons of ice-cold water to the flour mixture.
6. 6. Knead the ingredients quickly into a smooth dough, either in a food processor or by hand.
7. 7. Shape the dough into a ball.
8. 8. Wrap the dough ball in cling film.
9. 9. Let the dough rest in the refrigerator for 30 minutes.
10. 10. Peel the parsnips and cut them lengthwise into quarters.
11. 11. Season the parsnip pieces with salt.
12. 12. Wash the thyme and pat it dry.
13. 13. Pluck the thyme leaves from the stems.
14. 14. Heat the butter in an ovenproof pan with a diameter of 23 cm.
15. 15. Add the thyme and sugar to the hot butter.
16. 16. Let the sugar and thyme caramelize.
17. 17. Add the parsnips to the pan.
18. 18. Fry the parsnips on medium heat for 5 minutes until golden brown all over.
19. 19. Simmer the parsnips on low heat for 10 minutes under a lid.
20. 20. Add the lemon zest to the parsnips.
21. 21. Preheat the oven to 200 °C.
22. 22. Do not use convection fan, as it is not recommended.
23. 23. Roll out the shortcrust pastry between two sheets of baking paper.
24. 24. The dough circle should be slightly larger than the pan diameter.
25. 25. Remove the top sheet of paper.
26. 26. Carefully invert the dough onto the parsnips in the pan.
27. 27. Remove the remaining bottom sheet of paper.
28. 28. Press the dough slightly against the pan edges and the filling.
29. 29. Place the tart on the rack in the second shelf from the bottom.
30. 30. Bake the tart for 15 minutes.
31. 31. Whisk all the ingredients for the yogurt dip together well.
32. 32. Remove the tart from the oven.
33. 33. Let the tart cool on a wire rack for 5 minutes.
34. 34. Meanwhile, warm up the lemon juice, honey, and thyme.
35. 35. Carefully loosen the tart from the pan at the edges.
36. 36. Invert the tart onto a serving plate.
37. 37. Drizzle the tart with the warm lemon juice mixture.
38. 38. Serve the tart with the yogurt dip.

Nutrition per serving

• kcal: 634
• Protein: 12 g · Fett/Fat: 44 g · Carbs: 48 g