Parsnip-Carrot Tart

Parsnip-Carrot Tart
Servings: 8 Prep 10 mins Bake 375°F 25 mins Bake 425°F 10 mins Cook 8 mins


  • 1 refrigerated ready-to-use folded piecrust (half of 15-ounce package)
  • 2 tablespoons unsalted butter
  • 2 medium-size parsnips (about 1/2 pound), peeled and thinly sliced (1-1/2 cups)
  • 3 medium-size carrots, peeled and thinly sliced (1-1/4 cups)
  • 5 scallions, thinly sliced (1 cup)
  • 1/2 teaspoon salt
  • 4 ounces reduced-fat Jarlsberg cheese, shredded (1 cup)
  • 2 large eggs
  • 1 cup heavy cream
  • 1/8 teaspoon ground cumin
  • Pinch cayenne pepper
  • Pinch ground nutmeg

Make It

1. Heat oven to 425 degrees F. Unfold prepared piecrust into 9-1/2 x 1-inch tart pan with removable bottom; prick bottom with fork. Line with foil; fill foil with beans or pie weights.

2. Bake crust in 425 degree F oven 10 minutes. Remove foil and pie weights. Bake crust another 10 minutes.

3. Meanwhile, in large skillet, melt butter over medium-high heat. Add parsnips, carrots, scallions and salt; cover and cook, stirring occasionally, until softened, about 8 minutes. Remove from heat.

4. Reduce oven temperature to 375 degrees F. Sprinkle 3/4 cup of shredded cheese over bottom of prepared pie crust. Spread parsnip-carrot mixture on top.

5. In large measuring cup or medium-size bowl, beat together eggs, cream, cumin, cayenne and nutmeg until blended. Pour over parsnip-carrot layer. Sprinkle with remaining 1/4 cup cheese.

6. Bake tart in 375 degree F oven until knife inserted in center comes out clean, about 25 minutes. With sharp knife, carefully release edge of tart from pan. Remove side of pan; place tart on serving plate. Serve warm or chilled. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 340, Fat, total (g): 24, chol. (mg): 112, sat. fat (g): 13, carb. (g): 23, fiber (g): 2, pro. (g): 9, sodium (mg): 356, Percent Daily Values are based on a 2,000 calorie diet.