Parsnip and Carrot Tart

For the pastry

• Put the flour and salt into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs.
• Mix in the egg and just enough water (if necessary) to form a dough.
• Shape into a ball and wrap in cling film. Chill for 30 minutes.
• Heat the oven to 200°C (180°C fan) gas 6.
• Grease a 25cm|10" flan dish or tin.
• Roll out the pastry on a lightly floured surface into a round to fit the tin.
• Line the base and sides of the tin with the pastry.

For the filling

• Cook the carrots and parsnips in a pan of boiling salted water for 4-5 minutes until just tender. Drain well.
• Mix together the cream, creme fraiche, eggs and Parmesan and season with salt and pepper.
• Stir in the carrots and parsnips.
• Spoon the cream mixture into the pastry case and bake for about 40 minutes until the filling is set and the pastry is golden brown.
• Sprinkle with chives and cool for a few minutes in the tin.
• Serve warm.