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Elegant Roasted Butternut Squash and Celery Root Tart with Parmesan Crisp
Elegant Roasted Butternut Squash and Celery Root Tart with Parmesan Crisp

Elegant Roasted Butternut Squash and Celery Root Tart with Parmesan Crisp
A sophisticated vegetarian tart featuring seasonal winter vegetables, highlighting earthy and nutty flavors.
Elegant Roasted Butternut Squash and Celery Root Tart with Parmesan Crisp

To provide a balanced and nutritious lunch with sufficient energy for the day, focusing on seasonal vegetables, complex carbohydrates, and a moderate amount of protein.

Ingredients:
1
Servings
  • 150
    g
     Butternut Squash
  • 150
    g
     Celery Root
  • 2
    item
     Shallots
  • 1
    tbsp
     Thyme
  • 10
    ml
     Olive Oil
  • 30
    g
     Parmesan Cheese
  • 100
    g
     Puff Pastry
  • 1
    item
     Egg Yolk
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Elegant Roasted Butternut Squash and Celery Root Tart with Parmesan Crisp
Instructions:
  1. Preheat oven to 200°C. Peel, deseed, and cube the butternut squash and celery root into 1.5cm cubes.
  2. Toss the vegetables with olive oil, thyme, and a pinch of salt and pepper. Roast for 25 minutes, or until tender.
  3. While the vegetables roast, prepare the Parmesan crisp. Grate the Parmesan and spread it thinly on a baking sheet. Bake for 5-7 minutes, or until golden and crispy.
  4. Roll out the puff pastry on a lightly floured surface. Transfer to a tart pan.
  5. Arrange the roasted vegetables on the puff pastry, leaving a 1cm border.
  6. Bake for 15-20 minutes, or until the pastry is golden brown and the filling is heated through.
  7. Crumble the Parmesan crisp over the tart before serving.
Nutrition Per Serving 502 g Per 100g
Energy 805 kcal 160 kcal
Protein 26.2 g 5.2 g
Fibre 9.6 g 1.9 g
Salt 1.2 g 0.2 g
Sugar 14.7 g 2.9 g
Carbohydrates 109.6 g 21.8 g
Fat 32.1 g 6.4 g
Environmental Per Serving 502 g Per 100g
CO2 2.3 kg 0.5 kg
Water 0.7 l 0.1 l
  • 150
    g
     Butternut Squash
  • 150
    g
     Celery Root
  • 2
    item
     Shallots
  • 1
    tbsp
     Thyme
  • 10
    ml
     Olive Oil
  • 30
    g
     Parmesan Cheese
  • 100
    g
     Puff Pastry
  • 1
    item
     Egg Yolk
1
Servings
0

Preheat oven to 200°C. Peel, deseed, and cube the butternut squash and celery root into 1.5cm cubes.

Toss the vegetables with olive oil, thyme, and a pinch of salt and pepper. Roast for 25 minutes, or until tender.

While the vegetables roast, prepare the Parmesan crisp. Grate the Parmesan and spread it thinly on a baking sheet. Bake for 5-7 minutes, or until golden and crispy.

Roll out the puff pastry on a lightly floured surface. Transfer to a tart pan.

Arrange the roasted vegetables on the puff pastry, leaving a 1cm border.

Bake for 15-20 minutes, or until the pastry is golden brown and the filling is heated through.

Crumble the Parmesan crisp over the tart before serving.

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