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Makes
6 single serving galettes
Author Notes
A fellow Mexican food blogger (Lesley Tellez, The Mija Chronicles) and I arranged a dinner date when she was visiting NYC from Mexico City this past fall. We're both very passionate about Mexican food, but she was craving something she couldn't get in D.F. and I was enthusiastic about eating something that I don't typically cook. We settled on dinner at The Farm on Adderly, and what satisfying choice it was! I ordered the butternut squash tart, which turned out to be one of the best meals I've paid for since moving to NYC three years ago. This parsnip galette is my attempt to make something similar at home. - gabrielaskitchen —gabrielaskitchen
Test Kitchen Notes
Rustic presentation with modern garnishing and the right proportion of crust to filling (more crust!). Although you could sub-in prepared puff pastry, don’t! This whole wheat rough puff pastry is a perfect foil for the unctuous parsnip and onion filling. The two practically melt together in a buttery, flaky, light and jammy mouth of earthy surprise. The sharp greens and vinaigrette are pretty and serve to sharpen the flavors and balance the sweetness of the filling. Next time I might salt the parsnips a bit when cooking them. You could reapportion to make 8 smaller appetizer portions. Easy, inexpensive and fabulous! —deanna1001
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Ingredients
- Whole Wheat Galette Dough (or by all means, use frozen puff pastry to save you the mess and time!)
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2 1/2 cups
(3 sticks) unsalted butter cut into small cubes, kept very cold
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1 1/2 cups
all-purpose flour
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1 cup
whole wheat flour
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1/4 teaspoon
salt
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3/4 cup
ice cold water
- Parsnip Filling
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1 pound
parsnips, peeled and cut into quarter inch-thick medallions
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1
large sweet onion, sliced
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2 tablespoons
unsalted butter
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2 tablespoons
sugar
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1 sprig
fresh rosemary
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zest of one lemon
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2 tablespoons
Fino Sherry
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salt to taste
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1
egg raw egg white plus 1 tablespoon water
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6 tablespoons
heavy cream
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3/4 cup
saved parmesan
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Ingredients for the Escarole Garnish
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1/2 pound
escarole, washed and cut into garnish
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1/4 cup
high-quality balsamic vinegar
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1 tablespoon
whole grain mustard
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2
cloves of garlic, roasted and mashed to fine paste
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2 tablespoons
olive oil
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salt to taste (just a pinch)
Directions
- Whole Wheat Galette Dough (or by all means, use frozen puff pastry to save you the mess and time!)
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Sift together the flours and salt. Pour the flour mixture on to a large, clean work-surface. Form a "well" in the center of the flour.
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Add the cold chunks of butter to the well. begin to incorporate the flour into the butter a little at a time, making sure not melt the butter with warm hands. *Don't overwork the dough, small streaks and bits of butter are ideal.
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Once the butter is incorporated so the flour has a "grainy" consistency, begin to add the ice cold water a few tablespoons at a time and gently work the dough with your hands,just until it holds together and almost becomes soft and pliable. *Don't knead the dough, rather, turn it over on itself several times. Try not to overwork the dough.
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Form into a ball, wrap in plastic wrap and chill in the fridge for 30 minutes.
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On a lightly floured surface, roll out dough into a uniformly quarter inch thick rectangle. Fold the bottom end up over the middle, do the same with the top end, the folding mimics how you would fold a letter.
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Turn the dough a 90 degrees. Roll out the folded dough, again, into a quarter inch thick rectangle. Repeat the folding. Repeat two more times.
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Separate into six equal segments of dough. Refrigerate for 30 minutes.
- Parsnip Filling
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In a large heavy-bottom pan, melt butter on medium heat. Add the parsnips and onion and cook on high for 3 minutes, just until they begin to turn golden brown. Add the sugar and gently stir.
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Reduce the heat to low and cook for 20 minutes, stirring occasionally until the parsnips have become tender. Careful not to stir too much or the parsnips will break apart and will not properly caramelize.
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Add the rosemary, lemon zest and sherry. Return heat to high for 2 minutes, stirring so the vegetables don't burn. Remove from heat. Salt to taste.
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Roll out homemade pastry dough or frozen puff pastry into six 1/8 inch thick circles.
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Place the rolled out dough on a flat baking sheet, I used two cookie sheets, three galettes per sheet. Top each piece of dough with the parsnip mixture, leaving a one inch border of dough. Once filled, fold the edge of the dough up over the edge of the filling. Brush the dough with the egg wash.
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Drizzle each galette with 1 tablespoon heavy cream and top with shaved parmesan.
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Bake in a oven preheated to 375 degrees for 22-28 minutes, depending on your oven. The galettes are done when the cheese is melted and the crust is a golden brown.
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Allow to rest on cooling rack. Meanwhile prepare the dressing and escarole garnish.
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Chop escarole into small pieces. Combine the balsamic vinegar, mustard, sugar, roasted garlic, olive oil and salt. In a large bowl, mix escarole with dressing.
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To serve, generously top each galette with escarole garnish and shaved parmesan.
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