This savoury tart looks stunning. Creamy and full of seasonal vegetables and Looye Honeytomatoes.
I want to make
Pre-heat the oven to 180°C.
Sieve the flower over a bowl. Add the cold butter and use your fingers to rub together into a crumbly dough. Add the Parmesan and knead to make a cohesive dough (it will still be crumbly). Shape the dough into a ball, wrap in plastic foil and put in the refrigerator for at least 30 minutes.
Peel the beetroots and chop into cubes. Peel the red onion and cut into pieces. Finely chop the rosemary. Spread this on a baking tray lined with baking paper, sprinkle with the olive oil, balsamic vinegar and hon-ey. Season with some salt and pepper and roast for 35 minutes. Remove from the oven and allow to cool.
Peel the parsnips and chop into small pieces. Bring a pan with water and the stock cube to the boil and boil the parsnips for 20 minutes. Drain and mash to a creamy purée with the butter.
Beat the eggs and mix with the ricotta, parsnip puree and feta.
Take the dough out of the fridge, sprinkle the kitchen counter with some flour and roll the dough out into a thick round disc. Lightly grease the baking tin, spread the dough evenly over the bottom and create raised edges of around 3 cm. Make sure the dough is the same thickness all over. Prick the dough with a fork all over and blind-bake in the oven for 10 minutes (covered with baking paper and weighed down with baking beans or rice) to prevent the dough from rising.
Next, spread the ricotta-parsnip mixture evenly over the dough base. Top with the beetroots and Looye Honeytomatoes (with crowns) and crumble some extra feta on top. Bake the tart for 50-60 minutes.
Garnish with sprigs of fresh rosemary.
This recipe is perfect for making in advance. This helps to avoid stress during the festive period. You could make the tart a day or so in advance. Before dinner, allow the tart to come to room temperature and then heat up briefly.