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🥧 Parsnip Tart with Wild Herbs

380 kcal · 55 min · 4 servings

Ingredients

• 400 g Carrots
• 300 g Celeriac
• 100 g Bacon cubes (streaky)
• 250 g Cream cheese
• 3 Stück Eggs
• 1 Bund Sage
• 1 Stück Lemon
• 3 EL Olive oil
• 1 Prise Salt
• 1 Prise Pepper

Instructions

1. 1. Preheat the oven to 180 degrees Celsius top/bottom heat. Grease a springform pan (26 cm) and line it with parchment paper.
2. 2. Peel the carrots and celeriac. Cut the vegetables into small, even cubes.
3. 3. Sauté the bacon cubes in a pot with one tablespoon of olive oil until crispy. Remove the bacon and set it aside.
4. 4. Sauté the vegetables in the remaining fat for 5 minutes until slightly softened. Remove from the pot and let cool.
5. 5. Mix the cream cheese, eggs, salt, and pepper until smooth in a large bowl.
6. 6. Remove the sage leaves and chop them finely. Squeeze the juice of half the lemon and mix everything with the vegetables and bacon into the cheese mixture.
7. 7. Pour the mixture into the springform and smooth the top. Grate the remaining lemon zest over the tart before discarding the peel.
8. 8. Bake the tart for 35 minutes until the top is golden brown and a toothpick comes out clean.
9. 9. Let the tart cool in the pan for 10 minutes before removing it.
10. 10. Cut the tart into portions and serve warm or at room temperature.

Nutrition per serving

• kcal: 380
• Protein: 8 g · Fett/Fat: 28 g · Carbs: 25 g