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parsnip tart in a dish.
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Caramelised Onion and Parsnip Tart

Course Main Course
Cuisine English
Servings 6
Calories 426kcal

Ingredients

  • 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

Instructions

  • 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

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 426kcal | Carbohydrates: 67g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 524mg | Potassium: 563mg | Fiber: 7g | Sugar: 9g | Vitamin A: 253IU | Vitamin C: 18mg | Calcium: 189mg | Iron: 4mg