That’s it, it’s mine! I hesitated for a long time and for many reasons: the price, the space to store it, etc., but what the hell, I bought it, and no regret! I know it sounds like I am talking about something super super large and worth a 4 digits price, but I am actually talking about… a food processor. Don’t laugh! That can be a life changing/time saviour object in a kitchen! This recipe is a perfect example!

Ingredients for 6 to 8 portions (30 cm diameter tart tin):

  • 1 short crust pastry
  • 1 potato
  • 2 or 3 carrots
  • 1 onion
  • 2 parsnips (or 2 turnips)
  • 150 g of lardons (I use ham for a healthier option)
  • 100 g of grated Parmesan
  • 4 eggs
  • 20 cl de crème fraiche
  • 5 cl of milk
  • 1 tablespoon of mustard
  • 1 tablespoon of olive oil
  • 1 tablespoon of chopped herbs (thyme, oregano, mint… your choice)
  • Salt, pepper


  • Preparation: 30 mins
  • Cooking: 40 mins
  • Rest: none

1- Peel and wash the carrots, potato, parsnip, and cut them into juliennes (small and thin sticks). (I used my new mixer, with the special blade for that, it took 3 minutes!).

2- Stir-fry the potato and the carrots with the olive oil for 5 minutes over medium heat. Then add the parsnips and leave for another 5 minutes then remove from the heat.

3- Roll out the pastry and line a 4 cm deep, 30 cm round greased tart tin. Prick the pastry case all over with a fork, to prevent air bubbles forming during baking. Spread the mustard evenly over the dough.

4- Chop the onion finely. Cook the lardons into a hot pan for a few minutes (I like them crispy) and dry them on a paper towel. In another pan, cook the onion with the olive oil for about 5 minutes, then remove from the heat and add the cooked lardons (if you are using ham instead of lardons, add them directly to the onions at the end of the cooking time).

5- Spread the vegetables over the dough, then the onion/ham mix.

6- In a bowl, beat the eggs, the crème fraiche and the milk. Add the Parmesan and the herbs, salt, pepper, and stir well. Pour over the tart and put into the oven for 40 minutes at 200 Celsius degrees. You can have this tart warm straight from the oven, or at room temperature, with a fresh green salad.

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