Parsnip Tart with Yogurt Dip

Ingredients

• 40 g ground almonds
• 150 g spelt flour (Type 630)
• 1 tsp Baking powder
• 0.5 tsp Salt
• 100 g butter
• 1 egg yolk
• 500 g parsnips
• Salt
• 18 sprigs thyme
• 3 tbsp butter
• 1 tsp sugar
• 1 organic lemon (zest)
• 100 g yogurt
• 100 g Sour cream
• 0.5 lemon (juice)
• 1 tsp cumin
• 1 lemon (juice)
• 1 tbsp honey
• 1 sprig thyme

Instructions

1. 1.

   Lightly toast the almonds in a dry pan without fat, then let them cool slightly.

2. 2.

   Mix almonds, flour, baking powder and salt. Cut butter into pieces and add with egg yolk and 2 tbsp ice‑cold water. Quickly knead into a smooth dough by hand or with a food processor. Shape into a ball, wrap in cling film and refrigerate for 30 minutes.

3. 3.

   Clean, peel and quarter the parsnips lengthwise; season with salt. Wash thyme, pat dry and remove leaves from stems.

4. 4.

   Heat butter in an oven‑proof pan (23 cm diameter). Add thyme and sugar, stir to caramelise. Add parsnips and brown all sides over medium heat for 5 minutes. Cover and simmer on low heat for 10 minutes. Stir in lemon zest.

5. 5.

   Preheat the oven to 200 °C (fan not recommended). Roll out the shortcrust dough between two sheets of parchment paper, slightly larger than the pan. Remove the top sheet, carefully place the dough over the parsnips, then remove the remaining sheet. Press the dough gently against the pan and the filling. Bake on the middle rack for 15 minutes.

6. 6.

   Whisk all dip ingredients together.

7. 7.

   Remove the tart from the oven and let it cool on a wire rack for 5 minutes. Meanwhile heat lemon juice, honey and thyme. Loosen the edges of the tart slightly and transfer to a plate. Drizzle with the lemon‑honey mixture and serve with the yogurt dip.