- 500 g chilled shortcrust pastry you can make your own but, to be honest, I am lazy - if it's a basic shortcrust bought pastry does the job nicely!
- 25 g butter
- 3 medium onions thinly sliced
- 500 g parsnips peeled and sliced into chunks
- 3 free range eggs
- 50 g grated mature cheddar cheese
- 300 ml semi skimmed milk
- Preheat the oven to 180°C/360°F
- Lightly grease a 24cm/9 inch flan dish (a bit bigger is fine but you’ll have filling left over if you go much smaller). Roll out the pastry to fit. Fork the case all over. Chill for 20 mins.
- Fry the onions gently in the butter for 10 - 15 minutes until they are golden and caramelised
- Cook the parsnips in boiling water until fork tender, drain and then mash until smooth
- Whisk the milk and eggs together, stir in half the cheese, season well with salt and pepper and then mix in the parsnips and the onions
- Line the pastry case with baking parchment and baking beans (I use dried chick peas which I keep for this purpose) and pop into the oven for 15 minutes. Remove the baking parchment and beans and cook for a further 5 mins to cook the base
- Fill the case with the parsnip mixture, sprinkle with the remaining cheese and return to the oven for 25 - 35 mins until set and golden brown
This tart is sweetly savoury if you have used parsnips in season so serve with new potatoes/roasted, a crisp salad with a sharp olive oil and lemon dressing or with some of the new season’s purple sprouting broccoli lightly, steamed.
This is written for Meat Free Monday. We are Meat Free everyday but I try to post something here weekly which is family friendly and easy to cook as people try to cut down on their meat intake. You can see more of my vegetarian recipes over on Life is Delicious. If you have any questions about vegetarian children/teenagers/grown ups, I am your woman, ask away!