When I was asked to participate in a virtual baby shower for my blogging friend Courtney (of Cook Like a Champion) I didn't hesitate! As for those of you who are faithful reader's of Gastronome Tart, I met Courtney through this online blogosphere of ours and was shocked to learn that we both lived in the same city at the time. We decided to meet for coffee have been meeting sporadically ever since. Our meetings usually entail what else? Food and some fun foodie and blogging conversation that we have been waxing poetic on ever since.
If any of you know Courtney, I know that you understand what a die hard Harry Potter fan she is. Seeing that she is such a lover of the books and movies, I thought it would be fun to usher in this new chapter of her life with the incorporation of books and something savory. While I would have loved to have made something sweet (I can't help my raging sweet tooth!) this recipe for savory apple galettes spoke to me. It was screaming comfort and isn't that what all ladies expecting crave? A little comfort food?
Seeing that this is a spread, you can see the amazing roundup of all the dishes made from amazing blogs that are all friends of Courtney.Josie from Pink Parsley organized the shower and you can also see the roundup on Cook Like a Champion as well!
I can't wait to see pics of Courntey's little one and read and hear all about her and Eric's adventures in the kitchen with their new addition. Congratulations Courtney!
For the crust
1 small parsnip (about 4 ounces), peeled
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon freshly ground pepper
3/4 cup (1.5 sticks) cold unsalted butter, cut into small pieces
1/2 cup finely grated manchego cheese (about 1.5 ounces)
2.5 teaspoons finely chopped fresh rosemary
1 large egg yolk
1/4 cup ice water
For the filling
1 tablespoon EV olive oil
1 tablespoon unsalted butter
3 Gala apples, peeled, cored, halved and sliced 1/4 inch thick
8 medium yellow onions, halved and thinly sliced
3 tablespoons cider vinegar
1/2 teaspoon coarse salt
1 cup coarsely grated manchego cheese (2-3 ounces)
Freshly ground pepper to taste
1. Make the crust; Finely grate parsnip (you will need 1/2 cup). Place on a clean kitchen towel (do not use paper towels), and squeeze to extract as much liquid as possible.
2. Pulse the parsnip, flour, salt, sugar, pepper, butter, cheese and rosemary in a food processor. Add egg yolk, and pulse to combine. Drizzle ice water evenly over mixture; pulse until dough just comes together. Shape into a disk, and wrap in plastic. Refrigerate 1 hour or up to 2 days.
3. Make the filling; Heat the oil and butter in a large skillet over medium high. Add the apples and onions and cook until golden brown, about 15 minutes. Cover, reduce heat to low and cook until very soft and carmelized about 35 minutes. Add vinegar and salt and cook 5 minutes. Remove from the heat and let filling cool completely.
4. On a lightly floured surface, roll dough out to 1/8 inch thick. Cut out six 7-inch rounds, gathering scraps and rerolling dough if needed. Place on large parchment lined baking sheets.
5. Purée half the apple-onion mixture in a food processor until smooth. Using an offset spatula, spread 3 tablespoons apple-onion purée over each round, leaving a 1-inch border around edges. Sprinkle each with 2 tablespoons cheese. Season with salt and pepper. Top each with a generous tablespoon of remaining apple-onion mixture and sprinkle with 2 teaspoons cheese. Fold in edges of dough, crimping with your fingers. Refrigerate until dough is firm, about 30 minutes. Meanwhile, preheat oven to 350 degrees.
6. Bake until edges are golden brown, about 40-45 minutes. Serve warm or at room temperature.
Source: Martha Stewart's Pies and Tarts