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Cut the parsnips and apples into ⅓ inch dice. Finely chop the shallot. Combine all this with herbs, olive oil and balsamic, until everything is well coated.
Roast in a preheated 425 degree oven until everything is starting to get soft on the inside and brown and caramelized on the outside.
Taste the veg/apple mixture. If it seems too tart, add a spoonful of brown sugar. Season with salt, black pepper, and a dash of nutmeg.
Stir half the cheese into the parsnip/apple mixture.
Roll out your dough into a circle about 16 inches across. Maybe ¼ inch thick. You can put this on a baking sheet or in a pie pan. Whatever you’ve got.
Put a layer of parsnip/apple mixture, then a layer of chopped arugula, and finally the rest of the cheese.
Fold the edges of the dough over to make a rough circle, leaving a space in the middle for the cheese to peep out.
Bake in a preheated 425 degree oven for about ½ hour, till the dough starts to turn golden-brown, and the cheese is melted and bubbly.