Parsnip and thyme tart

Ingredients for 4 servings
Tart:
• 40g ground almonds
• 150g spelled flour (Type 630) 1 pinch.
• Baking powder
• Salt
• 140 g butter
• 1 egg yolk
• 500 g parsnips
• 18 thick stems thyme
• 5 El liquid honey (75g)
• 2 tablespoons lemon juice

Horseradish dip:
• 30 g horseradish
• 100 ml whipped cream
• 100g cream cheese

Additional: Transparency baking paper

Time: 35 min plus baking time 30 minutes plus cooling time 30 minutes


Preparation

1. For the tart roast the almonds in a dry frying pan until golden brown. Mix with flour, baking powder and 1 pinch of salt. 100 g of butter in pieces, egg yolk and 2 tablespoons ice-cold water to admit. It was only with the dough hook of the hand mixer (or in a food processor), then quickly knead with your hands until smooth. Wrap dough in foil and put 30 minutes cold.


2. Parsnips clean, peel and quarters lengthwise. Pluck thyme leaves, set aside one-third of the leaves. The rest of the butter in an ovenproof pan (Ø 23 cm) melted, stir in the remaining thyme and 4 tablespoons honey. Salted parsnip and 5 minutes fry around golden brown in a frying pan over medium heat, low heat, and cover cook for 10 minutes.

3. Divide the dough between 2 sheets of baking paper round (26 cm dia.) roll. Pull the top paper, plunge the dough gently on the parsnips and remove the remaining paper. The dough lightly presses. Tart 30 minutes in a preheated oven at 200 degrees (gas 3, convection not recommended) on the grate on the 2nd shelf from the bottom baking.

4. Peel the horseradish for the dip, finely grate. Whip the cream, stir cream cheese smooth. Only mix the horseradish with the cream cheese, then stir in the cream and refrigerate.

5. Tart let cool on a rack 5 minutes. Meanwhile, lemon juice, heat the remaining honey and remaining thyme. Overthrow tart carefully on a plate, sprinkle with lemon juice mixture and serve with horseradish dip.

Nutritional information per serving: 740 kcal
• 12 g protein
• 52 g fat
• 54 g carbohydrates