Roasted Parsnip and Apple Tart with Savory Rosemary Oat Crust

Ingredients

• •1 1/2 cups rolled oats
• •3/4 cup all-purpose flour
• •1/4 teaspoon salt
• •1 tablespoon fresh rosemary, finely chopped
• •8 tablespoons (1 stick) unsalted butter, chilled and cubed
• •3 to 4 tablespoons cold water
• •3 medium parsnips, peeled and thinly sliced
• •2 medium apples, peeled, cored, and thinly sliced
• •1 tablespoon olive oil
• •1 teaspoon honey
• •1/2 teaspoon ground cinnamon
• •1/4 teaspoon ground nutmeg
• •Salt and pepper, to taste
• •1/4 cup grated Parmesan cheese
• •1 egg, beaten (for egg wash)

Instructions

1. 1

   Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. 2

   In a food processor, combine rolled oats, flour, salt, and chopped rosemary. Pulse until the oats are finely ground.

3. 3

   Add the chilled, cubed butter to the food processor and pulse until the mixture resembles coarse crumbs.

4. 4

   Gradually add cold water, one tablespoon at a time, while pulsing until the dough forms a ball. Wrap the dough in plastic wrap and chill in the fridge for 15 minutes.

5. 5

   While the crust chills, toss the sliced parsnips and apples in a bowl with olive oil, honey, ground cinnamon, ground nutmeg, salt, and pepper.

6. 6

   Roll out the chilled dough on a lightly floured surface to fit a tart pan. Press the dough into the pan and trim the edges.

7. 7

   Arrange the seasoned parsnips and apples in a circular pattern on the crust. Sprinkle grated Parmesan cheese on top.

8. 8

   Brush the crust edges with beaten egg for a golden finish.

9. 9

   Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is tender.

10. 10

    Let the tart cool for 5 minutes before slicing and serving.