Parsnip Thyme Tart with Ricotta

Dough:

• 2 cups all-purpose flour

• 1 tsp. salt

• 3 Tbsp. grated Pecorino or Parmesan

• 10 Tbsp. cold unsalted butter, cut into 1-inch cubes

• 1/3 cup ice cold water

Filling:

• 1 pound parsnips, peeled and cut lengthwise into 1/4 inch pieces

• 4 Tbsp. olive oil

• 1 1/2 tsp. flaked sea salt

• 8 ounces whole milk ricotta

• 1 tsp. fresh lemon zest

• 1/2 tsp. red pepper flakes

• 1/2 tsp. freshly ground pepper

Directions:

Preheat oven to 425° F. Toss parsnips with 1 Tbsp. olive oil and 1/2 tsp. flaked sea salt. Spread evenly on a baking sheet and roast until lightly browned on the edges, about 15 minutes. Remove from oven and let cool.

Meanwhile, combine flour, salt and Pecorino or Parmesan bow in large food processor and pulse until combined. Add butter and pulse until mixture resembles coarse cornmeal with pea-sized pieces. With the motor running, slowly add water until dough is just formed. Transfer dough to a clean lightly floured work surface and roll out into a rectangle, about 1/2 inch thick. Fold the edges of the dough in to create a border then the brush with remaining 3 Tbsp olive oil. Spread ricotta evenly, then arrange parsnips, alternating direction so that they are arranged wider end facing up next to smaller end facing up, Sprinkle with fresh thyme, remaining 1 tsp. flaked sea salt, freshly ground pepper, red pepper flakes and lemon zest.

Bake until edge of the crust is golden brown, about 15-20 minutes.