Savory Parsnip and Sweet Potato Galette
makes 8 individual tarts or 1 large tart
for the crust
2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup vegetable shortening
4-5 tablespoons ice cold water
Sift the flour and salt in a bowl until mixed. Cut in the shortening with a fork, or pastry blender until the mixture is crumbly. Sprinkle water over the mixture, 1 tablespoon at a time, until it holds together and leaves the sides of the bowl clean. Divide the dough in half. Refrigerate for one hour. When ready to use, roll out the dough to fit the individual sized tart pans, or one large tart pan.
for the filling
2 sweet potatoes, thinly sliced
5-6 parsnips, thinly sliced
1 head of garlic, roasted
salt and pepper
To roast the head of garlic, slice off the top so you can see the individual cloves, place in a piece of aluminum foil and drizzle with olive oil, salt and cracked black pepper. Close the foil, and bake for 30-40 minutes at 400°. Meanwhile, slice the sweet potatoes and parsnips and toss with olive oil, salt, and cracked black pepper. Lay them out evenly on a baking sheet and bake at 400° for 10 minutes. At 15 minutes, flip and continue roasting for 10 more minutes. Remove from the oven and let cool. In the prepared tart dishes, spread a roasted garlic clove on the bottom of each dish, smoothing as you go. Once finished with the garlic, in a circular pattern place the roasted sweet potatoes and parsnips in the crust. Bake at 375° for about 23-25 minutes, until the crust has browned. Serve warm.
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