Festive savoury tart with Looye Honeytomatoes | Looye Kwekers
Roast beetroot and parsnip filling topped with herby crumble; baked to perfection in a creamy ricotta pie crust. Perfect for a flavorful meal!
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Cooking tools:
- Tart pan
- Pie weights
- Rolling pin
- Fine-mesh sieve
- Potato masher
- Oven
- Stove
- Refrigerator
- Baking sheet
- Parchment paper
- Plastic wrap
- Pot
- Colander
- Fork
- Whisk
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Peeler
Ingredients
- 180 g Looye Honingtomaten
- 3 Beetroots
- 2 Red onions
- 150 g Feta
- 250 g ricotta
- 5 sprigs Rosemary
- 1 tbsp Honey
- 50 ml White balsamic vinegar
- 2 Eggs
- 200 g Flower
- 100 g Butter
- 20 g Butter
- 50 g Parmesan cheese
- 1 vegetable stock cube
- 250 g Parsnips
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