Fennel Pear and Parsnip Tart

Veggie Tart for Valentine's Day. No steak and fries dinner for me!

This is a recipe from Austrian Chef Elisabeth Grabmer from Linz. The combination of fruit and veggies sounded appealing to me. Parsnips are a bit sweet too. That should work just fine. 

This tart is baked like a French tarte tatin. It has to be turned after baking. That method prevents a soggy bottom. The puff pastry is roll out on top and brushed with egg wash. The finishing touch to this tart is made  when it us turned andvtge baking paper is peeled off.

Ingredients:

2 fennel bulbs, 1 large parsnip, 1 pear - not too ripe. I used a Conference pear

2 cloves of garlic, dried thyme, salt and pepper, Dijon mustard, fruit balsamic vinegar, 1 egg, 50 ml veg stock, 15 g butter, 1/2 tsp sugar

Use a wide pan and saute the fennel strips first in olive oil. That will take some time. Let it get some charred bits. Season with salt and pepper. Drain on kitchen paper. Next saute parsnips and pear strips. Season them too.

Heat up the oven to 200C.

Place baking paper in the tart form. Fill in the veggies and pear. Add 50ml of stock, more pepper and salt and thyme and butter chunks.

Roll out the puff pastry and place it on top. Tuck it in. Beat the egg wash and brush the top of the pastry.

Bake for 18 min. Take it out and turn it over. Peel off the paper.

Mix mustard, lemon juice, fruity balsam vinegar, sugar and a bit oil. Brush it on top the tart.