Pastry
1 1/2 cups plain flour
1 1/4 sticks cold, unsalted butter, chopped
pinch of salt
1 egg yolk
1/2 cup water, ice cold
Vegetable Filling
2 parsnips, cut into strips
1 turnip, cut into strips
1 medium celeriac, cut into strips
1/2 stick butter
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
1 leek, cleaned and cut into strips
1 cup whipping cream
3 garlic cloves, minced
salt and pepper to taste
For the pastry: With the plastic blade in place, process the flour, butter and a pinch of salt in a food processor until mixture resembles bread crumbs. Add egg yolk and 2 to 3 tablespoons of cold water and process until mixture forms a ball.
Knead pastry gently on a lightly floured surface, then cover in plastic wrap and refrigerate for up to 1 hour. Roll pastry out on a lightly floured surface to about 1/8-inch thick; then line 6 individual pastry shells with removable bottoms, trimming off any extra from the edges. (These shells can be purchased at any good kitchen supply store.) Lightly prick pastry with a fork and freeze the shells for at least 1 hour. Place in a pre-heated 350-degree oven on cookie trays for about 10 to 15 minutes or until golden brown.
For the filling: Blanch the cut parsnip, turnip and celeriac (the strips should be roughly 2 inches long by 1/4-inch thick) in boiling water until tender, then refresh in ice water to stop the cooking process. Heat butter in a large sauté pan, add turmeric and curry powder, and heat for about 2 minutes or until aromatic. Add the garlic, blanched vegetables and leeks, and cook, stirring occasionally for about 5 minutes. Season with salt and pepper. Add cream, and stir over medium heat until the cream thickens slightly, coating the vegetables. Fill the baked tart shells with the warm vegetable mixture and serve. Serves 6.
