Vegetarian tart with roasted parsnip pastry and Moroccan spices

    2 hours 30 min

    We can all do veggie tarts, but have you made pastry with roasted veg as a component? I'll show you how to do this, to create a fantastic and Moroccan-spiced vegetarian main dish. If you cannot find ras el hanout, see the footnote how to mix your own.

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    1 person made this

    Ingredients
    Serves: 6 

    • 1 parsnip (about 350g)
    • 2 medium carrots, scrubbed
    • 3 to 5 red and/or yellow peppers, depending on size
    • 200g jarred sun-dried tomatoes in oil
    • 2 dessertspoons runny honey
    • 185g plain flour
    • 1/4 teaspoon ground white pepper
    • 25g ground almonds
    • 60g unsalted butter, chilled and cubed
    • 100 to 125g spinach leaves (baby or roughly chopped large leaves)
    • 1 (400g) tin chickpeas
    • 2 large eggs, beaten
    • ras el hanout
    • ground cumin
    • ground cinnamon
    • ground ginger
    • ground turmeric
    • 50 to 75g feta cheese

    Method
    Prep:20min  ›  Cook:1hr10min  ›  Extra time:1hr chilling  ›  Ready in:2hr30min 

    1. Preheat your oven to 220 C / 200 C fan / Gas 7.
    2. Peel the parsnip. Halve the carrots lengthwise. Quarter the parsnip and peppers lengthwise. Remove the seeds from the peppers. Place the veg onto a foil-lined baking tray. Mix 3 dessertspoons of the oil from the sun-dried tomatoes with 2 dessertspoons runny honey in a small bowl and drizzle over the veg; dust with pinches of ras el hanout.
    3. Bake until the parsnip is very squidgy, but the carrots and peppers are still al dente. You’ll probably pull out the peppers after 20 to 25 minutes, and leave the parsnip and carrots in for another 10 minutes or so. Turn off the oven.
    4. Mash the roasted parsnip to a fine pulp and let cool. Put the roasted peppers and carrots on a plate.
    5. Mix the flour, white pepper, and ground almonds in a bowl. Add the butter and rub in with your fingers until you have a consistency like fine breadcrumbs.
    6. Add 120g of cooled mashed parsnip, and mix with your hands just until fully combined. Pull it together into a ball. If it seems too terribly crumbly, add a small amount more parsnip just until the ball holds together. Flatten the pastry into a thick disc and wrap in clingfilm. Chill in the fridge for 1 hour.
    7. While the pastry is chilling, put the spinach in a sieve or colander. Heat up a full kettle to boiling and pour 1/2 over the spinach to blanch it. Leave to drain, then tip out onto a plate lined with kitchen paper; cover with more kitchen paper and blot to remove excess moisture.
    8. Put the tinned chickpeas in the same sieve or colander, pour the remaining boiled kettle water over; drain, and tip onto a plate.
    9. Chop or slice the roasted carrot and peppers, and 50 to 60g sun-dried tomatoes, either into bite-sized pieces or into thin slivers.
    10. When the pastry is chilled, reheat your oven to 190 C / 170 C fan / Gas 5. Grease your tart tin and line with baking parchment.
    11. Lightly flour a work surface and a rolling pin. Roll out the chilled dough approximately the thickness of a pound coin, to fit the tin so the pastry goes all the way up the sides. If you’re using a fluted tin, ensure the pastry is pushed into each nook and cranny through the paper. Lightly prick it all over with a fork.
    12. Cover the pastry case with baking parchment, and pour in baking beads/beans. Blind-bake for 10 minutes, then remove from the oven. Tip out the beads/beans into a small bowl and discard the covering paper. Return the tin to the oven, and bake until the pastry is lightly browned, 10 to 12 more minutes.
    13. Remove the tin from the oven, and brush the pastry all over with beaten egg. Leave on a cooling rack.
    14. Turn your oven up to 200 C / 180 C fan / Gas 6.
    15. Start layering the filling ingredients. Spread the remaining mashed parsnip, mixed with 1 teaspoon ras el hanout, over the bottom.
    16. Sprinkle over a layer of chickpeas.
    17. Place a layer of spinach leaves over the chickpeas.
    18. Sprinkle over 1/4 teaspoon each ground cumin and ground cinnamon.
    19. Lay on some of the carrot, pepper, and sun-dried tomato.
    20. Sprinkle over 1/4 teaspoon each ground ginger and turmeric
    21. Repeat until all chickpeas, spinach, carrot, pepper, and tomatoes are used and/or your pastry case is almost full. End with a layer of spinach.
    22. Pour over the remaining beaten eggs, and smooth as necessary to ensure they soak down evenly.
    23. Crumble over bits of feta cheese to cover the top about 3/4 full.
    24. Sprinkle 1 teaspoon ras el hanout evenly over the cheese topping.
    25. Bake until the cheese has gone nicely brown, about 20 minutes. Remove the tin from the oven to a cooling rack.
    26. Serve hot, warm, or even cold. If you want to ‘up’ the Moroccan taste level, dust each serving with more ras el hanout. This tart can be stored in the fridge in an airtight container for at least 3 to 4 days.

    Tip

    Ras el hanout is available in some UK supermarkets. If you can't source it, the blend is usually like this (from largest component to smallest)
    : – Ground ginger
    – Paprika
    – Ground coriander
    – Ground cumin
    – Sugar
    – Salt
    – Ground turmeric
    – Ground chilli powder
    – Ground black pepper
    – Ground allspice
    – Ground cardamom
    – Ground nutmeg
    – Dried rose petals (optional)

    See it on my blog

    Moroccan-Spiced Veg Tart with Roasted Parsnip Pastry

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