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Chef Michael Luboff's Parsnip and Speck Tart

Mary Ann Esposito

Executive Chef Michael Luboff enjoys cooking at home. This unique tart has his creative flair written all over it, especially, the unexpected, humble parsnip gets elevated to tasty heights!

CRUST INGREDIENTS

2 1/2 cups King Arthur All-Purpose Flour
1 teaspoon salt
3/4 cup unsalted butter, cut into bits (1-1/2 sticks)
Ice water


FILLING

1 pound parsnips
1/4 cup diced Speck Alto Adige
2 medium onions, diced
2 cups tomato confit or tomato sauce
4 tablespoons unsalted butter
1/4 cup Filippo Berio Extra Virgin Olive Oil
6 tablespoons cream
1 cup ricotta, well-drained
2 egg yolks
1/4 cup grated Parmigiano Reggiano cheese
1/4 cup chopped basil
2 tablespoons chopped parsley
2 tablespoons chopped oregano
1 teaspoon salt
1 teaspoon pepper

SAUCE INGREDIENTS

1 or 2 cloves of garlic
1/4 cup candied walnuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup packed basil leaves
1/3 cup Virgin Olive Oil
1/3 cup water

FOR THE CRUST

Either by hand or in a food processor, mix the flour with the salt. Add the butter and process until the mixture is almost smooth.  Add the ice water in tablespoon increments until you can form a ball of dough, ensuring that you use as little water as possible. 

Wrap the ball of dough in plastic wrap and refrigerate for at least a half hour to make it easier to roll.

Roll out the dough on a floured surface to a diameter a couple of inches greater than your pie or tart pan. 

Lightly grease the pan and fit the dough into it.  Trim off any excess dough or turn it under to make a fluted edge.

Set aside while you make the filling.

FOR THE FILLING

Preheat the oven to350°F.

Clean the parsnips and cut them in thirds.  Quarter the onions.  Melt the butter in a roasting pan that is big enough to hold the parsnips and onions in a single layer; drizzle the oil over the vegetables and roast them for about an hour or until a knife penetrates them easily.

Heat a sauté pan over medium heat and add the speck.  Sauté until the fat has been rendered from the meat. Set aside.

Mash about a cup and a half of the parsnips and dice the rest. Mix the mashed and diced parsnips with the ricotta, egg yolks, grated cheese, cream, onions, speck, tomato confit or sauce, all the herbs and the salt and pepper.

Reduce the oven temperature to 325°F.

Pour the filling into the partially baked pie shell and bake for about 45 minutes or until the filling has set.  Cut into wedges and serve hot sauce on the side.

In a food processor or blender, puree all ingredients until smooth. Heat the sauce before serving.


CANDIED WALNUTS

1/2 cup walnuts
1/4 cup sugar
1/2 cup confectioner's sugar
3 tablespoons Extra Virgin Olive Oil
2 cups water
2 tablespoons salt

In a saucepan, bring the water and salt to a boil.  Add the walnuts and simmer them for 5 minutes. Remove the walnuts to a sheet pan with a slotted spoon; allow them to dry for 5 to 10 minutes. 

Put the sugars in a sauce pan and mix in the oil; heat the mixture until the sugars start to melt.  Then add the walnuts and coat them evenly with the sugar mixture.  Put the walnuts back on the sheet pan and bake them at 350°F for 10 to 15 minutes or until they are golden brown.

Note:  You may use pancetta or prosciutto instead of the speck.  The filling may be made the day before and refrigerated until ready to bake the tart.

This recipe was featured on show 1914 - Little Vegetable Tarts, thanks to Chef Michael Luboff.

Note:  You may use pancetta or prosciutto instead ofthe speck.  The filling may be made the day before and refrigerated until ready to bake the tart.

This recipe was featured on show 1914 - Little Vegetable Tarts, thanks to Chef Michael Luboff.

item recipe is featured in Episode 1914 of Season 19.

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