Parsnip Galette Piled High With Late Winter Greens

• Whole Wheat Galette Dough (or by all means, use frozen puff pastry to save you the mess and time!)
• 2 1/2 cups (3 sticks) unsalted butter cut into small cubes, kept very cold
• 1 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1/4 teaspoon salt
• 3/4 cup ice cold water
• Parsnip Filling
• 1 pound parsnips, peeled and cut into quarter inch-thick medallions
• 1 large sweet onion, sliced
• 2 tablespoons unsalted butter
• 2 tablespoons sugar
• 1 sprig fresh rosemary
• zest of one lemon
• 2 tablespoons Fino Sherry
• salt to taste
• 1 egg raw egg white plus 1 tablespoon water
• 6 tablespoons heavy cream
• 3/4 cup saved parmesan
• Ingredients for the Escarole Garnish
• 1/2 pound escarole, washed and cut into garnish
• 1/4 cup high-quality balsamic vinegar
• 1 tablespoon whole grain mustard
• 2 cloves of garlic, roasted and mashed to fine paste
• 2 tablespoons olive oil
• salt to taste (just a pinch)

1. 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.
2. 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.
3. 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.
4. Form into a ball, wrap in plastic wrap and chill in the fridge for 30 minutes.
5. 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.
6. 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.
7. Separate into six equal segments of dough. Refrigerate for 30 minutes.
8. 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.
9. 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.
10. 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.
11. Roll out homemade pastry dough or frozen puff pastry into six 1/8 inch thick circles.
12. 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.
13. Drizzle each galette with 1 tablespoon heavy cream and top with shaved parmesan.
14. 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.
15. Allow to rest on cooling rack. Meanwhile prepare the dressing and escarole garnish.
16. 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.
17. To serve, generously top each galette with escarole garnish and shaved parmesan.

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Taken from food52.com/recipes/10339-parsnip-galette-piled-high-with-late-winter-greens (may not work)