Deisceart Cheese and Root Vegetable Tart

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Layers of thinly sliced potatoes, carrots, and parsnips baked with sharp deisceart cheese and fresh herbs until golden and tender. This Irish-inspired vegetarian recipe, ready in about 70 minutes, layers potatoes, carrots, parsnips into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and thinly sliced potatoes
• 1 large, peeled and thinly sliced carrots
• 1 small, peeled and thinly sliced parsnips
• 1/2 cup, shredded deisceart cheese
• 1/4 cup, fresh leaves thyme
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F. Grease a 9-inch pie dish with 1 tsp olive oil.
2. Step 2: In a bowl, toss 2 medium peeled and thinly sliced potatoes, 1 large peeled and thinly sliced carrot, and 1 small peeled and thinly sliced parsnip with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Step 3: Arrange half the vegetable mixture in the prepared pie dish in an even layer. Sprinkle 1/4 cup shredded deisceart cheese and 1/4 cup fresh thyme leaves over the vegetables.
4. Step 4: Top with the remaining vegetables, then sprinkle with the remaining 1/4 cup shredded deisceart cheese and 1/4 cup fresh thyme leaves.
5. Step 5: Bake for 45-50 minutes until vegetables are tender and cheese is golden brown, rotating the dish halfway through cooking.