This Potato, Apple, and Parsnip Skillet Tart entails layers of thinly sliced potatoes laced with apple and parsnip. The amount of potato, apple, and parsnip slices you need will vary slightly depending on what size skillet you are using, but I recommend building at least five layers in the skillet, three of potato, and two of the apple-parsnip combination. Use a waxy boiling potato rather than a floury baking potato for the best texture. This pairs particularly well with a dollop of sour cream, crème fraîche, or plain Greek yogurt. And lots of fresh herbs!
Potato, Apple, and Parsnip Skillet Tart:
What I love about this recipe is that you could really mix up the root vegetable medley here. Sweet potatoes could work, as could turnips and even beets. You could have quite a color combination going if you wanted to be artistic and mix up your root vegetables.
The size you choose here is also scalable. Have a large gathering? Use a large skillet! Making it just for yourself? Well lucky you, use a small skillet. I am one of those people who goes to estate sales and am immediately drawn to the cast iron collection. It’s hard to pass up a charming little cast iron skillet for $2.
You could really play with the different types of fall apples here as well as the seasonings. I believe a dash of nutmeg or cinnamon or cardamom are wonderful and necessary in a dish like this but play around to see what suits you. Don’t overdo it, it should almost seem like a mysterious stranger lurking in the background making one ask… what is that flavor I’m getting? I can’t quite put my finger on it.
Give this a try this season. It’s wonderful for Thanksgiving or a Sunday autumn meal.
You can browse my other Fall recipes here. Share your cooking adventures with me on Instagram and Facebook while you’re at it! And leave a comment below telling me how this turns out for you and what your favorite fall recipes are.
- 4 tablespoons of unsalted butter, melted
- 2 medium Yukon Gold or new potatoes, peeled and sliced ?-inch thick on a mandolin
- 2 medium Pink Lady apples, peeled and sliced ?-inch thick on a mandolin
- 2 medium parsnips, peeled and sliced ?-inch thick on a mandolin
- Salt and pepper, to taste
- Nutmeg, to taste
- Preheat the oven to 350°F. Rub the bottom and sides of an ovenproof 8-inch skillet with some of the melted butter. Begin to layer potato slices in a circular fan around the bottom of the skillet, overlapping by a third, until the whole surface is covered. Add a second layer of apples and parsnips covering the surface in overlapping slices, alternating between the two. Brush the layers with butter and sprinkle lightly with salt, pepper, and nutmeg.
- Repeat this with layers of potato, then apples and parsnips, brushing with butter and seasoning with salt, pepper, and nutmeg after each layer of apples and parsnips, until the skillet is full.
- Brush the final layer with butter and transfer the skillet to the oven. Bake for one hour until the edges brown.
- Remove from the oven and let cool slightly. Serve in wedges directly from the skillet, or if you’re feeling fancy, set a plate smaller than the circumference of the skillet onto the tart and invert the tart onto the plate.