Friday News at the Crafty Cook Nook:
1. Denver received its first real snow last night!
2. My food blog hit 20,000 views this week!
3. According to this article (it’s by a blogger, so…), Martha Stewart thinks bloggers like me are ruining the home cooking/design/fancy lady franchise she and so many professional home cooking/design/fancy lady franchise people have earned.
Unfortunately some blogger folks out there steal professional chefs’ recipes and pass them off as their own, but most of the non-professional food bloggers I follow give props to the recipe designer who made their lovely food creation possible. Like me, they love sharing good recipes with friends.
Before I started this blog, I wrote down recipes and sent them in letters or sent recipe links via email to loved ones. Good food is best shared, and the amazing chefs who share their recipes with us benefit from bloggers who direct readers/viewers to cookbooks worth buying. I doubt anyone would assume I’m a specialized chef on par with Fuchsia Dunlop, but there’s no doubt she’s one of the chef goddesses who make my life better from her skill and experience.
On this Friday, in honor of first snows and successful food blogging and home guru Martha Stewart, below you’ll find a special-occasion recipe for Apple-Onion Tarts from Ms. Stewart’s online recipe website. This recipe took a chunk of time to assemble (always the case with new recipes), but I cannot recommend it highly enough.
The made-from-scratch dough uses manchego cheese, fresh rosemary, and parsnips, a new vegetable for me. Add the caramelized onion-apple puree and some more manchego for filling, and you have yourself a jaw-droppingly elegant and delicious vegetarian tart that even your heartiest carnivore will devour.
Apple-Onion Tarts (a Martha Stewart recipe)
Makes 6-10 tarts, depending on size
- 1 small parsnip (about 4 ounces), peeled
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp granulated sugar
- 1/4 tsp freshly ground pepper
- 1 1/2 sticks (12 TBS) cold unsalted butter, cut into small pieces
- 1/2 cup finely grated manchego cheese (about 1 1/2 ounces)
- 2 1/2 teaspoons finely chopped fresh rosemary
- 1 large egg yolk
- 1/4 cup ice water
Tart Filling and Assembly
- 1 TBS extra-virgin olive oil
- 1 TBS unsalted butter
- 3 medium Gala apples, peeled, cored, halved, and sliced 1/4 inch thick
- 8 medium yellow onions, halved and thinly sliced
- 3 TBS cider vinegar
- 1/2 tsp coarse salt
- All-purpose flour, for dusting
- 1 cup coarsely grated manchego cheese (2 to 3 ounces)
- Freshly ground pepper, to taste
1. 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.
2. Pulse parsnip, flour, salt, sugar, pepper, butter, cheese, and rosemary in a food processor. Add yolk, and pulse to combine. With machine running, add ice water in a slow, steady stream, processing until dough just comes together (no longer than 15 seconds). Shape into a disk, and wrap in plastic. Refrigerate for at least 30 minutes (or up to 2 days).
1. Heat oil and butter in a large skillet over medium-high heat. Add apples and onions, and cook until golden brown, about 15 minutes.
2. Cover, reduce heat to low, and cook until very soft and caramelized, about 35 minutes. Add vinegar and salt, and cook 5 minutes. Let cool.
Assemble and Bake
1. On a lightly floured surface, roll out dough to a generous 1/8 inch thick. Cut out six 7-inch rounds, gathering scraps and rerolling dough if needed. Place on parchment-lined baking sheets. (When all was said and done, I had enough dough for 9 slightly different-sized tarts.)
2. Puree half the apple-onion mixture in a food processor until smooth.
3. Using an offset spatula, spread 3 tablespoons apple-onion puree over each dough 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 edges of dough in, crimping with your fingers.
4. Refrigerate until chilled, about 30 minutes. Meanwhile, preheat oven to 350 degrees.
5. Bake until edges are golden brown, 40 to 45 minutes. Serve tarts warm or at room temperature.