To prepare the vegetables
Blanch the vegetables one after the other in boiling salted water for approx. 5 mins., remove with a slotted spoon, drain. Cut the parsnips and carrots into approx. 3 x 5 cm pieces.
Roll out the dough, place in a tin along with the baking paper. Prick the base firmly with a fork. Combine the cream, eggs, cheese and thyme, season. Pour 2/3 of the sauce over the dough. Layer the vegetable strips on top in a spiral fashion, starting from the outside and working in. Pour the remainder of the sauce over the top.
Approx. 45 mins. on the bottom shelf of an oven preheated to 200°C.