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Parsnip Tarte Flambée with Goat Cheese, Honey & Walnuts

Name: Parsnip Tarte Flambée with Goat Cheese, Honey & Walnuts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: The dough; 250 g wheat flour Type 550; 125 ml water; 2 tbsp olive oil; 0.5 tsp salt; The topping; 350 g parsnips; 150 g crème fraîche; 100 g fresh goat cheese; 100 g soft goat cheese; 1 small red onion; 50 g walnut kernels; 1 tbsp neutral vegetable oil; 1 - 2 tbsp runny honey; 2 sprigs thyme; freshly ground black pepper; For serving; some fresh thyme leaves; optionally a little extra honey; freshly ground pepper

The parsnip tarte flambée combines crisp, creamy, and delicately sweet: paper-thin parsnips with tangy goat cheese, toasted walnuts, and a touch of honey. The parsnips are briefly pan-seared first so they become tender later on the tarte flambée while also developing light roasted flavors.

This creates an easy parsnip recipe that is perfect for autumn and works just as well as a light dinner or for sharing.

35 min.

Total Time

15 min.

Cooking Time

20 min.

Preperation Time

Ingredients

4 servings

The dough
250 g	wheat flour Type 550
125 ml	water
2 tbsp	olive oil
0.5 tsp	salt
The topping
350 g	parsnips
150 g	crème fraîche
100 g	fresh goat cheese
100 g	soft goat cheese
1	small red onion
50 g	walnut kernels
1 tbsp	neutral vegetable oil
1 - 2 tbsp	runny honey
2	sprigs thyme
	freshly ground black pepper
	For serving
	some fresh thyme leaves
	optionally a little extra honey
	freshly ground pepper

Instructions

Step 1: Prepare the dough

Put the flour, water, olive oil, and salt in a bowl and knead into a smooth dough. Knead the dough vigorously for about 5 minutes until it is elastic. Then cover and let rest for about 15 minutes.
Meanwhile, preheat the oven to 250 °C top/bottom heat. Preheat a baking tray or a pizza stone directly in the oven as well.

Step 2: Prepare parsnips and toppings

Peel the parsnips and remove the ends. Then slice them lengthwise into thin slices using a mandoline or knife. Peel the red onion, halve it, and slice it into fine strips as well.
Roughly chop the walnuts. Set aside a few nicer pieces for later plating. Stir the fresh goat cheese until smooth with the crème fraîche and season lightly with salt and pepper.

Step 3: Briefly fry the parsnips

Heat the vegetable oil in a large pan. Fry the parsnip slices in it over medium to high heat for about 3 to 4 minutes. Turn them carefully so they do not break apart.
You should get the first golden spots, but still keep some bite. That way, they will later bring more flavour and cook more evenly on the tarte flambée. Remove the parsnips from the pan and let them cool briefly.

Step 4: Top the tarte flambée

Divide the dough into two portions, lightly flour the work surface and roll each out very thinly. Place on baking paper and spread with the goat cheese cream, leaving a narrow border free.
Arrange the pan-fried parsnip slices on top. Add the onion strips and most of the walnuts. Place the soft goat cheese in small pieces on top and sprinkle with a few thyme leaves.

Step 5: Bake the flammkuchen

Carefully place the tarte flambée with the baking paper onto the hot baking tray or pizza stone. Bake for about 12 to 15 minutes, until the crust is crisp and golden brown and the goat cheese has lightly browned.
Depending on the size of the oven, bake the two tarte flambées one after the other.

Step 6: Finish with honey and walnuts

Remove the finished tarte flambée from the oven. Drizzle the honey over it in thin lines and scatter the reserved walnuts on top. Add a few fresh thyme leaves and finish with black pepper.
Serve immediately while the crust is still crisp and the cheese remains warm and creamy.