How to make
For the butter pastry dough crust, sift the flour with the baking powder and mix with the salt and sugar.
Cut the cold butter into pieces and rub it into the flour, until a crumbly mixture is obtained.
Pour the water and mix the crumbs into the dough.
Roll it out into a very thin crust with a diameter of 7″ (17-18 cm). To prevent it from breaking when transferring it into the tin, it is best to roll it out on a layer of baking paper, then directly place in the tart tin (16 cm diameter).
You can also invert the crust onto the tin and peel off the paper, the choice is yours. The only condition is that the walls are covered with dough and you have a tub, in which you can pour the filling.
Pierce the bottom of the crust with a fork and refrigerate it.
While the crust is cooling, peel the parsnip roots and with the same peeler cut them into thin strips lengthwise. The weight of the root vegetable in the recipe is of unpeeled and cleaned parsnips.
Put the thin strips of the vegetable in a bowl and mix well with the honey and olive oil.
Arrange in a wide baking pan and roast for 10 minutes in the oven, until they have lightly browned.
When you take out the parsnips, insert the crust in its place and bake it for 8-10 minutes at 360°F (180°C). It should not aquire a golden color.
Prepare the filling for the delicious tart by beating the eggs with a pinch of salt. Pour the cream, crumble the goat cheese and season with torn leaves of fresh thyme. It is more aromatic than dried.
Remove the crust from the oven and put the mixture in it. Arrange the parsnip strips side by side on top.
Place it back into the oven and bake for 10-15 minutes or until the filling has hardened. My advice is to position the wire rack lower.
Serve the finished parsnip and goat cheese tart warm, by adding more of the aromatic thyme on top.
Enjoy your meal!
