Chopped fresh rosemary, grated parsnip, and cheese flavor the crust of these sensational little tarts. More cheese is sprinkled over the apple-and-onion filling. The tarts are perfect for an autumn picnic, harvest party, or other outdoor occasion.
Recipe information
Yield
Makes 6
Ingredients
For the Crust
For the Filling
Preparation
Step 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.
Step 2
Pulse 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.
Step 3
Make the filling: Heat oil and butter in a large skillet over medium-high. Add apples and onions, and cook until golden brown, about 15 minutes. Cover, reduce heat to low, and cook until very soft and caramelized, about 35 minutes. Add vinegar and salt, and cook 5 minutes. Remove from heat and let filling cool completely.
Step 4
On a lightly floured surface, roll out dough 1/8 inch thick. Cut out six 7-inch rounds, gathering scraps and rerolling dough, if needed. Place on large parchment-lined baking sheets.
Step 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 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°F.
Step 6
Bake until edges are golden brown, 40 to 45 minutes. Serve warm or at room temperature.
