Maple Roasted Parsnip Tart with Savory Thyme Cashew Cream and Crispy Leek Garnish
Get ready to impress with this show-stopping Maple Roasted Parsnip Tart! Sweet, nutty parsnips meet a luscious thyme cashew cream, topped with crispy leeks for the ultimate savory delight. It’s a recipe bursting with cozy flavors and flair—let’s bake brilliance together!
4.8 out of 5 (5 ratings)
Prep Time
25 minutes
Cook Time
50 minutes
Servings
4 servings
Cuisine
American
Ingredients
- •1 sheet puff pastry, thawed
- •3 medium parsnips, peeled and sliced into thin strips
- •2 tablespoons olive oil
- •3 tablespoons maple syrup
- •1/2 teaspoon sea salt
- •1/4 teaspoon black pepper
- •1 cup raw cashews, soaked for 4 hours and drained
- •1/3 cup water
- •2 tablespoons lemon juice
- •1 teaspoon fresh thyme leaves
- •1 clove garlic, minced
- •1/4 teaspoon smoked paprika
- •2 small leeks, cleaned and thinly sliced
- •3 tablespoons vegetable oil (for frying leeks)
- •Fresh thyme sprigs for garnish (optional)
Instructions
- 1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a bowl, toss parsnip slices with olive oil, maple syrup, sea salt, and black pepper. Spread evenly on the prepared baking sheet.
- 3
Roast the parsnips in the oven for 30 minutes, flipping halfway through, until caramelized and tender. Set aside to cool slightly.
- 4
While the parsnips roast, prepare the savory thyme cashew cream. Combine soaked cashews, water, lemon juice, thyme leaves, garlic, smoked paprika, and a pinch of salt in a blender. Blend until smooth and creamy, scraping down the sides as needed.
- 5
Roll out the thawed puff pastry on a lightly floured surface to ensure even thickness. Transfer the pastry to a parchment-lined baking sheet.
- 6
Spread a layer of the cashew cream evenly over the surface of the puff pastry, leaving a 1/2-inch border around the edges.
- 7
Arrange the roasted parsnips decoratively on top of the cashew cream.
- 8
Bake the tart in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown. Remove from oven and let cool slightly.
- 9
Meanwhile, heat vegetable oil in a small frying pan over medium heat. Add the sliced leeks and fry until crispy and golden, about 3-5 minutes. Drain on paper towels and sprinkle with a pinch of salt.
- 10
Top the baked tart with crispy leeks and garnish with fresh thyme sprigs, if desired. Serve warm or at room temperature.
Nutrition Information
Calories
420 calories
Protein
7g
Carbs
35g
Fat
29g
Frequently Asked Questions
Q: Can I use a different vegetable instead of parsnips?
A: Yes, you can substitute parsnips with other root vegetables such as carrots, sweet potatoes, or even butternut squash. Just ensure they are sliced thinly for even roasting, and adjust the roasting time slightly if needed, depending on the vegetable's density.
Q: What can I use as a substitute for cashews in the thyme cashew cream?
A: If you're avoiding cashews, you can use blanched almonds, sunflower seeds, or even silken tofu for a nut-free option. Adjust the water quantity slightly while blending to achieve a similar creamy consistency.
Q: Can I make the different components ahead of time?
A: Yes, you can prepare the roasted parsnips, cashew cream, and crispy leeks in advance. Store the roasted parsnips in an airtight container in the fridge for up to 3 days, the cashew cream in the fridge for up to 5 days, and the crispy leeks in a sealed container at room temperature for up to 2 days. Assemble and bake the tart when ready to serve.
Q: What is the best way to store leftovers, and how can I reheat them?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the tart in a 350°F (175°C) oven for about 10 minutes, or until warmed through and the pastry is crisp again. Avoid microwaving, as it may make the puff pastry soggy.
Q: Can I make this tart vegan and gluten-free?
A: The recipe is already vegan, but to make it gluten-free, replace the puff pastry with a gluten-free version available at specialty stores or make a homemade gluten-free pastry crust. Ensure all other ingredients used are labeled gluten-free, especially the puff pastry substitute.
Q: What should I do if my puff pastry doesn’t puff up properly?
A: Ensure the puff pastry is completely thawed but still cold when working with it. Over-handling or rolling it too thin can compromise its layers. Also, make sure your oven is fully preheated to the correct temperature before baking the tart.
Q: Can I add other toppings or ingredients to customize the tart?
A: Absolutely! You can add ingredients like caramelized onions, sautéed mushrooms, or thinly sliced apple for extra flavor and texture. Fresh herbs like rosemary or sage can also complement the thyme cashew cream beautifully.
Make This Recipe Your Own
AI Chef Assistant
Get real-time cooking guidance and ingredient substitution tips from our AI chef
Smart Scaling
Instantly adjust serving sizes and quantities to match your needs
Ingredient Swaps
Customize recipes with AI-powered ingredient alternatives and substitutions
Search for "Maple Roasted Parsnip Tart with Savory Thyme Cashew Cream and Crispy Leek Garnish" in the DigiDish app to get started!
More Recipes You'll Love
Cozy up with a warm mug of magic! This Spiced Mulled Pear Cider is a celebration of fall flavors—sweet pears, fragrant v...
Get ready to taco ’bout flavor! These Maple Roasted Sweet Potato Tacos are sweet, smoky, zesty, and topped with a crunch...
Ready to wow your taste buds with fall flavors? This Autumn Spiced Acorn Squash Crostini is the perfect balance of cozy ...
Ready to spice up your snack game? This Spiced Roasted Carrot Hummus is creamy, smoky, and bursting with bold flavors. T...
Ready to spice up your dinner game? This Spiced Pumpkin Persimmon Curry is a cozy, flavor-packed dish with creamy coconu...