Time for delicious winter soulfood: Vegetarian salsify tart with hazelnuts

It's so typical. We have cuddly 16 degrees and bright sunshine. Finest spring weather in mid-December. The first completely free weekend for months. I could cook and bake and take pictures and everything could be so nice. Instead, I lie with a nasty cold rattling on the sofa and can not do any of this. Well, fine.
At least I get to connect something really wintery. When felt spring weather, my salsify tart also fits quite well, but salsify is also referred to as winter asparagus. The circle closes with spring again, wa?
The recipe I have from a beautiful cookbook that I can absolutely recommend to you: Take a Bite of the Good Life - Vegetarian recipes that make you happy * - real soulfood for every season. The images are incredibly appealing and make you want more, there should really be something for every taste, whether vegetarian or not. One of my absolute book highlights of the past year! Anyway, the tart will not be the last recipe from the book I've tried.
Recipe for Tasty Winter Soulfood: Vegetarian Salsify Tart with Hazelnut
When processing Fresh salsify should always pay attention to wearing gloves. When peeling, a sticky juice comes out, which quickly discolors hands and clothes. The peeled sticks should then be placed in water, which has been given a dash of vinegar and some flour before being processed.
 Recipe for yummy winter soulfood: Vegetarian salsify tart with hazelnuts

Vegetarian salsify tart with hazelnuts

for 1 oblong tart


750 g fresh salsify
2 tbsp. Butter
1 tbsp icing sugar
1 roll of fresh butter puff pastry from the refrigerated rack
50g parmesan cheese
1 egg
75g sour cream
50g hazelnuts
freshly chopped smooth parsley
Flour and vinegar for salsify
salt, pepper


Provide a large bowl of fresh water, 1 tbsp Add flour and vinegar.
Ha put on gloves. Scrub the salsify briefly, then peel, rinse under running water, halve or cut in half depending on the length and place in the bowl.
Bring salted water to a boil in a sufficiently large saucepan and cook the salsify bites for 5-7 minutes, then drain.

Heat a pan to medium temperature, melt the butter in it and fry the drained salsify pieces all around. Dust the icing sugar and caramelize the roots. Remove from heat.

Preheat the oven to 200 ° C top and bottom heat.
Line the tart dish with the puff pastry on the baking paper, cut off excess puff pastry and use for other purposes. Put a layer of baking paper on top of the dough and use legumes to blind-bake. Preheat the soil for 10 minutes in a preheated oven, then remove from the oven, remove the legumes.

Meanwhile, finely grate the parmesan and mix with the egg and the sour cream. Season with salt and pepper. Distribute the cream on the tartar.
Distribute the salsify pieces evenly on the sour cream.It is a personal recommendation. Further information on the affiliate program can be found in the Impresssum.