Savory Apple Galettes

• 1 small parsnip (about 4 ounces), peeled
• 2 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon freshly ground pepper
• 3/4 cup (1 1/2 sticks) 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
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 3 Gala apples, peeled, cored, halved, and sliced 1/4 inch thick
• 8 medium yellow onions, halved and thinly sliced
• 3 tablespoons cider vinegar
• 1/2 teaspoon coarse salt
• 1 cup coarsely grated manchego cheese (2 to 3 ounces)
• Freshly ground pepper, to taste

1. Make the crust: Finely grate parsnip (you will need 1/2 cup).
2. Place on a clean kitchen towel (do not use paper towels), and squeeze to extract as much liquid as possible.
3. Pulse parsnip, flour, salt, sugar, pepper, butter, cheese, and rosemary in a food processor.
4. Add egg yolk, and pulse to combine.
5. Drizzle ice water evenly over mixture; pulse until dough just comes together.
6. Shape into a disk, and wrap in plastic.
7. Refrigerate 1 hour or up to 2 days.
8. Make the filling: Heat oil and butter in a large skillet over medium-high.
9. Add apples and onions, and cook until golden brown, about 15 minutes.
10. Cover, reduce heat to low, and cook until very soft and caramelized, about 35 minutes.
11. Add vinegar and salt, and cook 5 minutes.
12. Remove from heat and let filling cool completely.
13. On a lightly floured surface, roll out dough 1/8 inch thick.
14. Cut out six 7-inch rounds, gathering scraps and rerolling dough, if needed.
15. Place on large parchment-lined baking sheets.
16. Puree half the apple-onion mixture in a food processor until smooth.
17. Using an offset spatula, spread 3 tablespoons apple-onion puree over each round, leaving a 1-inch border around edges.
18. Sprinkle each with 2 tablespoons cheese.
19. Season with pepper.
20. Top each with a generous tablespoon of remaining apple-onion mixture, and sprinkle with 2 teaspoons cheese.
21. Fold in edges of dough, crimping with your fingers.
22. Refrigerate until dough is firm, about 30 minutes.
23. Meanwhile, preheat oven to 350F.
24. Bake until edges are golden brown, 40 to 45 minutes.
25. Serve warm or at room temperature.

flour, salt, sugar, freshly ground pepper, cold unsalted butter, manchego cheese, fresh rosemary, egg yolk, water, extravirgin olive oil, unsalted butter, apples, yellow onions, cider vinegar, coarse salt, manchego cheese, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/savory-apple-galettes-389765 (may not work)