There is something about a tart that seems so spring to me. Not only can it be served warm or cold depending on the weather, but it’s also the perfect, hearty addition to your outdoor dining and picnic pursuits. No need to lug your proteins and vegetables along to the park/your backyard/your couch– this is an all in one kind of deal.
Recipe, photography and words by Georgia McDermott of George Eats.
Apple and parsnip are seasonal to spring; they pair so beautifully with the crumbly hazelnut crust and the goat’s cheese egg filling, resulting in a savoury but sweet tart that will please everyone. It is gluten free, grain free, and vegetarian, if you choose a vegetarian Parmesan.
APPLE, PARMESAN, GOATS CHEESE AND HAZELNUT TART
Tart Crust Ingredients
1 cup tapioca flour
¾ cup almond meal
¾ cup hazelnut meal
Tart Filling Ingredients
50g goats cheese
½ cup milk of choice
Salt and pepperr
1 - 1 ½ green apple (depending on what tart shape you choose)
1 medium parsnip
Preheat the oven to 180 degrees Celsius.
Place all your ingredients for the crust into your food processor, and blend until it forms a ball of dough.
Grease your desired fluted tart tin. (I used both a circular and rectangular one – a rectangular tart requires that you discard a bit of the pastry, whereas the ratios for circular are perfect) Press the tart pastry into the tin evenly, and use a fork to poke a generous amount of air holes in the base. Place in the oven for 10-15 minutes.
While the pastry is cooking, thinly slice your apples and parsnips, and whisk together the eggs with the milk, seasoning, parmesan and goats cheese.
Remove the tart shell from the oven, and arrange the slices of apple and parsnip as you fancy. The apples look best skin side up. For aesthetics, make sure they are poking up out of the egg mixture – you may want to pour half of it into the base of the tart shell before adding them.
Pour the remaining egg mixture into the tart, and garnish with some chopped hazelnuts and more seasoning. Place into the oven for 20-30 minutes, until the egg mixture is cooked and the top is browned. Remove from the tart tin and serve.