Mark Conrad ’01
Try your hand at favorite recipes from the five alumni chefs profiled in this issue, as well as from University executive chef Rob Harbison.

Root Vegetable Galette with Goat Cheese and Swiss Chard

Guy Hernandez ’88

Pate brisee
21/2 cups all-purpose flour
Pinch of salt
8 ounces butter, cut into small pieces and chilled
1/2 cup cold water
Sift the flour and salt together in medium-size bowl.
With your fingertips or pastry cutter, work in the butter until mixture
resembles a coarse meal.
Slowly add cold water, a little at a time, gently working together until
dough just comes together.
Press into a disk, wrap in plastic film, and chill for 30 minutes.

Roasted rutabaga
1 large (2-2 1/2 pound) rutabaga peeled and cut into 1/2-inch wedges
2 tablespoons peanut or canola oil
Salt and pepper to taste.
Preheat oven to 400 F.
In ovenproof skillet, heat oil over medium-high heat.
Add rutabaga and saute on stove top for two to three minutes.
Season with salt and pepper and roast in oven until tender, 15 to 20

Pan-roasted parsnips
1 pound parsnips, peeled and quartered
2 tablespoons peanut or canola oil
2 tablespoons butter
2 sprigs fresh thyme
Heat oil in skillet over medium-high heat.
Add parsnips (work in batches if they don’t all fit comfortably) and cook
until they begin to color, about five minutes.
Add butter and thyme and continue cooking until tender.
Drain on paper towels and reserve.

Caramelized onions
2 medium yellow onions, peeled and thinly sliced
2 tablespoons olive oil
2 tablespoons butter
In large pan, stir oil and sliced onions together over moderately low heat.
Cover and cook slowly until very soft, about 30 minutes, stirring
occasionally, being careful not to brown onions.
Uncover, add butter, and continue to cook until golden brown.
Remove from heat and reserve.

Blanched swiss chard
1 pound swiss chard, stems removed and saved for another day
Bring large pot of salted water to rolling boil.
Blanch swiss chard leaves for two minutes or until soft.
Shock in ice water, drain, and pat dry with paper towels.

For the tart
8 ounces goat cheeese
8 ounces créme fraiche
Preheat oven to 400 F.
With wooden spoon, beat goat cheese and creme fraiche together until smooth.

Roll pate brisee out into 12x15 rectangle.
Transfer to parchment-lined baking sheet.
Spread goat cheese/créme fraiche mixture out into 9-by-12 rectangle in
middle of crust.
Evenly distribute chard, onions, parsnips, and rutabaga over cheese mixture.
Drizzle with olive oil and season with salt and pepper.
Fold free edges of pastry over mixture.
Brush crust with olive oil and bake until golden, about 40 minutes.
Remove to wire rack.
May be served warm or room temperature.