by gabrielaskitchen
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deanna1001's Testing Notes:
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Expand2 1/2 cups (3 sticks) unsalted butter cut into small cubes, kept very cold Ask a question about this ingredient
1 1/2 cup all-purpose flour Ask a question about this ingredient
1 cup whole wheat flour Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
3/4 cups ice cold water Ask a question about this ingredient
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.
Ask a question about this stepAdd 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.
Ask a question about this stepOnce 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.
Ask a question about this stepForm into a ball, wrap in plastic wrap and chill in the fridge for 30 minutes.
Ask a question about this stepOn 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.
Ask a question about this stepTurn the dough a 90 degrees. Roll out the folded dough, again, into a quarter inch thick rectangle. Repeat the folding. Repeat two more times.
Ask a question about this stepSeparate into six equal segments of dough. Refrigerate for 30 minutes.
Ask a question about this step1 pound parsnips, peeled and cut into quarter inch-thick medallions Ask a question about this ingredient
1 large sweet onion, sliced Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
1 sprig fresh rosemary Ask a question about this ingredient
zest of one lemon Ask a question about this ingredient
2 tablespoons Fino Sherry Ask a question about this ingredient
salt to taste Ask a question about this ingredient
1 egg raw egg white plus 1 tablespoon water Ask a question about this ingredient
6 tablespoons heavy cream Ask a question about this ingredient
3/4 cups saved parmesan Ask a question about this ingredient
Ingredients for the Escarole Garnish Ask a question about this ingredient
1/2 pound escarole, washed and cut into garnish Ask a question about this ingredient
1/4 cup high-quality balsamic vinegar Ask a question about this ingredient
1 tablespoon whole grain mustard Ask a question about this ingredient
2 cloves of garlic, roasted and mashed to fine paste Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
salt to taste (just a pinch) Ask a question about this ingredient
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.
Ask a question about this stepReduce 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.
Ask a question about this stepAdd 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.
Ask a question about this stepRoll out homemade pastry dough or frozen puff pastry into six 1/8 inch thick circles.
Ask a question about this stepPlace 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.
Ask a question about this stepDrizzle each galette with 1 tablespoon heavy cream and top with shaved parmesan.
Ask a question about this stepBake 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.
Ask a question about this stepAllow to rest on cooling rack. Meanwhile prepare the dressing and escarole garnish.
Ask a question about this stepChop escarole into small pieces. Combine the balsamic vinegar, mustard, sugar, roasted garlic, olive oil and salt. In a large bowl, mix escarole with dressing.
Ask a question about this stepTo serve, generously top each galette with escarole garnish and shaved parmesan.
Ask a question about this stepSounds divine!
This is from your friendly editors at Food52.
I made this yesterday and it was fantastic! I found that the dough didn't need all the water. I would probably salt the parsnips while they are cooking. I froze two of them - I think they should be just great with a gentle warm up in the oven. Hope this makes it to an editor's pick! Four of us were VERY happy last night.