This is one of my favorite afternoon snacks in the late fall, early wintertime. The spice of the parsnips pairs wonderfully with the delicate sweetness of the caramelized onion and buttery crust. Serve it warm with just wilted arugula and a balsamic reduction drizzled over top.
If you have left over pastry dough, roll it out as thin as you can, cut into small squares and skewer with a fork. Salt and pepper and bake in a 350 degree oven for about 15 minutes and you'll have delicious little crackers!
What You'll Need:
For the Crust
- 2 cups flour
- 1 tablespoon confectioners' sugar
- 1/2 teaspoon salt
- 1/2 cup butter, cold and cut into 1/2" cubes
- 2 large egg yolks
- 1 tablespoon heavy cream, plus extra
For the Filling
- 1 tablespoon butter
- 1/2 red onion, sliced into thin half circles
- 1 tablespoon brown sugar
- 2 medium sized parsnips
- 1 cup whole milk
- 1 cup heavy cream
- 3 large eggs
- 1 large egg yolk
- 1 teaspoon thyme
- Salt and pepper
To prepare the crust, combine the flour, confectioners' sugar and salt in a medium bowl and whisk to combine. Scatter the butter pieces over top and toss to coat them. Using 2 knives or a pastry cutter, cut in the butter until the mixture is coarse and resembles corn meal (this can also be done in a food processor to speed up the process - just pulse it a couple times). In a small bowl, whisk the eggs and cream with a fork until smooth. Make a well in the center of the flour and butter mixture and pour in the egg mixture. Using the fork, start to beat the egg mixture into the flour until the dough starts to come together. If the dough is still too dry, add a little extra cream. Form the dough into a ball and flatten it into a disk with the heal of your hand, wrap in plastic wrap and refrigerate for at least an hour or up to overnight.
When the crust is thoroughly chilled, remove it from the refrigerator and place the disc in the center of a tart pan. Using the heal of your palm, press the dough into the pan, filling up the bottom and sides, until the dough is about 1/8" thick. Cut off any excess. Place the crust in the refrigerator for 30 minutes and preheat the oven to 400 degrees.
When the crust is chilled, line it with tin foil and fill the foil with rice, beans or pie weights. Place the crust in the oven for 15 minutes. After the 15 minutes are up, check to see if the crust is dry by gently lifting up one corner of the foil. If the foil sticks, it is not ready - return the crust to the oven and check every 2 minutes. Once the foil stops sticking, remove the foil and weights and return the crust to the oven for another 5 minutes. Remove the crust from the oven and let cool. Reduce the oven temperature down to 375.
To prepare the filling, melt the butter in a medium skillet over medium-high heat. When the butter is just golden brown, add the onions. When the onions begin to soften, add the brown sugar. Cook the onions until they are dark in color and fragrant, about 5 - 7 minutes. Be careful not to burn them. Remove the onions from the heat.
Chop the peeled parsnips in half and again lengthwise into longish strands, about 4" long and 1/4" wide. Arrange the parsnips in the bottom of the crust so they cover the bottom. Try to arrange them in an attractive pattern. Set aside
In a medium bowl, whisk the milk, cream, eggs, yolk, salt, pepper and thyme until the mixture is smooth. Pour the milk mixture over the parsnips into the crust. Arrange the onions on top.
Place the tart in the oven until the center has set when you give it a little shake, about 30 minutes. Remove from the oven and let cool slightly. Serve warm.
No comments:
Post a Comment