Honey-roast Parsnip, Carrot & Shallot Tart

This tart is just perfect for a cold winter’s day like the one most of the country is currently experiencing. I’m spending the best part of the day tucked up on the sofa watching The Killing 2 and eating comfort food. I really like the fact this tart, from one of my favourite books, the Popina Book of Baking, is wholesome and pretty healthy.  The case is made with spelt flour and I used 0% Total Greek Yoghurt in the filling but it still completely hits the spot. If you haven’t got this book I really recommend you do – every recipe is a winner.


The recipe for the spelt flour can be found here. 


I basically made the tart filling by roasting some carrots, parsnips and shallots with a little honey and olive oil.  Once they were roasted I stirred in a good handful of grated strong cheddar.  I lined a tart tin with the spelt pastry dough and mixed in another handful of grated cheddar to a small pot of greek yoghurt. I spread this mixture over the base before topping with the roasted vegetables. It was then baked for about 30 minutes at 200c. Quick, easy and delicious!

Read more at What I Baked This Weekend