Sweet potato and parsnip tart

Ingredients

6 servings

• 1 HERTA® TARTE EN OR® puff pastry
• 2 sweet potatoes
• 4 small parsnips
• 2 eggs
• 12 cl liquid cream
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• coarse salt

Steps

1. 1

   Peel and slice the parsnips into rounds. Cook them in boiling salted water for 10 minutes.

2. 2

   Peel the sweet potatoes and cut them into small pieces. Cook them in boiling salted water for 15 minutes.

3. 3

   Blend the drained sweet potatoes with the cream, eggs, and mustard.

4. 4

   Preheat the oven to 210°C (410°F).

5. 5

   Roll out the Herta pastry into a cake tin. Prick the bottom. Spread the sweet potato puree on the bottom.

6. 6

   Drain the parsnips and arrange them nicely on top. Lightly brush them with oil using a brush.

7. 7

   Bake for 25 minutes.

8. 8

   Serve hot with a side salad.