Savoury roasted squash tart

 
 
Savoury roasted squash tart with parmesan, capers and pine nuts
Savoury and sweet, crispy and smooth, this savoury winter squash tart is a delight to eat
 
I love recipes that offer endless adaptations, delicious dishes that work well as a light lunch alongside a salad, as a first course at a dinner party or as an appetizer with a glass of wine or beer. I also love recipes that offer new ways to make use of the 50 lbs. of local buttercup squash that I bought in October.

This tart is a keeper. Savoury and sweet, crispy and smooth, it’s really a delight to eat.  I enjoy it with the flavour combination below but other times I toss sage and sliced onion in with the squash as it roasts, and use feta instead of old cheddar in the topping. And may be add a few capers… 


Savoury roasted squash tart

  • One buttercup squash, peeled, seeded and cut into ½” pieces
  • ¼ cup olive oil
  • Sea salt & pepper
  • 2 T butter
  • ½ onion, diced
  • 1 clove garlic, pressed or finely chopped
  • 1 lb. mushrooms, sliced
  • 1 tsp. sherry vinegar (or red wine or cider vinegar)
  • ¼ tsp. nutmeg (optional)
  • 1 package of puff pastry
  • 2 egg yolks
  • ¼ cup plain yogurt or sour cream
  • 1 cup shredded sharp cheese (combine parmesan with old white cheddar)
  • 2 tsp. chopped thyme
  • 2 T toasted pine nuts
  1. Toss the squash with 2 T olive oil, season with sea salt & pepper and spread on a parchment paper lined baking sheet. Bake at 375 for 20 min or so, until just tender. Cool.
  2. Meanwhile, in a skillet melt the remaining 2 T oil with the 2 T butter. Saute the onion and garlic for a couple of minutes then add the mushrooms. Cook, stirring, until tender. Add vinegar and nutmeg (if using). Toss with the cooked squash.
  3. Place puff pastry on a parchment lined baking sheet, pierce with a fork and bake at 400 for about 15 minutes (until lightly golden).
  4. Combine the egg yolks, yogurt, cheese and thyme. Season with salt & pepper. Mix gently with the squash mixture.
  5. Spread squash mixture on the pre-baked puff pastry. Sprinkle with pine nuts. Bake at 400 for about 15 minutes (until topping is warmed through).
  6. Serve immediately.

Note: These days I always omit the yogurt and egg yolk. The squash is so creamy on its own it hardly needs anything added.

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