Salsify is a root vegetable also known as oyster plant because of the oystery taste when cooked. It is similar in appearance to a parsnip and can be used in the same way as other root vegetables including mash, soups, stews, roasting or in a tart. As it is a delicate taste it pairs well and absorbs other stronger flavours like with this tart.
500g Paneton Flaky Pastry (available at La Cave)
500g Tin Grand Jury Salsify (available at La Cave)
100g Buche de Chevre (goat's cheese)
2 stalks of fresh rosemary (or 2 teaspoons dried rosemary)
Honey to serve
1. Heat oven to 200 degrees celsius.
2. Fill a tart/pie tin (approx 20cm x 30cm) with defrosted pastry. Prick the bottom of the pastry and line with baking paper and pastry weights. Blind bake for approx 15 minutes (par-bake pastry)
3. In a bowl whisk cream with eggs. Add chopped rosemary and season with salt and pepper.
4. When pastry case is partially baked - starting to colour around edges but base is only partially cooked take out of the oven. Fill the base with the Salsify (it doesn't matter if they are slightly overlapped or doubled up). Pour the cream/egg mixture over the top.
4. Bake for 25-30 minutes or untl the middle of the tart is only slightly wobbly and almost completely set.
5. To serve the tart crumble over the Buche de Chevre and drizzle over some honey. Garnish with extra Rosemary. Serve with a salad and alternatively with a fig spread or other fruit spread if you prefer to honey.