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Apple, goat's cheese and parsnip tart with a hazelnut crust

Gluten free, grain free, vegetarian 
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 8 people



  • 1 cup tapioca flour
  • ¾ cup almond meal you can use all hazelnut meal, if you wish
  • ¾ cup hazelnut meal
  • 50 g parmesan
  • 1 egg
  • 100 g butter
  • Generous salt


  • 4 eggs
  • 50 g parmesan
  • 50 g goats cheese
  • ½ cup milk of choice
  • Salt and pepper
  • 25 g hazelnuts
  • 1 - 1 ½ green apple depending on what tart shape you choose
  • 1 medium parsnip


  • Preheat the oven to 180 degrees Celsius.
  • Place all your ingredients for the crust into your food processor, and blend until it forms a ball of dough.
  • Grease your desired fluted tart tin. (I used both a circular and rectangular one – a rectangular tart requires that you discard a bit of the pastry, whereas the ratios for circular are perfect) Press the tart pastry into the tin evenly, and use a fork to poke a generous amount of air holes in the base. Place in the oven for 10-15 minutes.
  • While the pastry is cooking, thinly slice your apples and parsnips, and whisk together the eggs with the milk, seasoning, Parmesan and Goat’s cheese.
  • Remove the tart shell from the oven, and arrange the slices of apple and parsnip as you fancy. The apples look best skin side up. For aesthetics, make sure they are poking up out of the egg mixture – you may want to pour half of it into the base of the tart shell before adding them.
  • Pour the remaining egg mixture into the tart, and garnish with some chopped hazelnuts and more seasoning. Place into the oven for 20-30 minutes, until the egg mixture is cooked and the top is browned. Remove from the tart tin and serve.
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