Phyllo Tart with Root Vegetables and Goat Cheese

Ingredients

• 550 g parsnips (5 small)
• 700 g colorful baby carrots
• 1 tbsp honey
• 2 tsp fennel seeds
• 2 tbsp olive oil
• Salt
• Pepper
• 150 g Baby spinach
• 0.5 bunch chives (10 g)
• 300 g ricotta (30% fat)
• 150 g goat fresh cheese (45% fat)
• 2 Eggs
• 0.5 organic lemon (zest and juice)
• 50 g liquid butter
• 6 phyllo dough sheets (from the fridge)
• 2 sprigs thyme

Instructions

1. 1.

   Clean, peel, wash the parsnips and carrots, leaving a bit of carrot green; set aside one of each. Cut the remaining vegetables in half lengthwise, place on a baking sheet with honey, fennel seeds, and olive oil, mix, and season with salt and pepper. Roast in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 25 minutes. Remove and let cool slightly.

2. 2.

   Meanwhile wash the spinach, blanch it in boiling salted water for 2 minutes, drain, shock, squeeze dry, and finely chop. Wash the chives, pat dry, and slice into thin rings. Mix the spinach with ricotta, goat cheese, eggs, chives, and lemon zest; season with salt, pepper, and lemon juice.

3. 3.

   Brush a tart tin with liquid butter and lay one phyllo sheet on it. Brush again with butter and place the next sheet. Repeat until all sheets are used. Spread the ricotta mixture over the dough and arrange the roasted vegetables on top. Wash thyme, pat dry, remove leaves, and sprinkle over the tart. Roll the reserved carrot and parsnip thinly over the tart with a vegetable peeler. Bake the phyllo tart with root vegetables and goat cheese in a preheated oven at 200 °C (fan 180 °C; gas 3) for 35 minutes.