This tart has three cheeses in it and is served with baked crunchy bread crumbs on top. These two features make it especially delicious and special.
Pastry dough (see below)
1 sm. butternut squash, about 1 lb.
1 1/2 tbsp. olive oil plus 2 tsp for brushing the squash
1 small onion
1 egg and 1/2 lg. egg yolk ( 1/2 tbsp.)
1/3 cup heavy cream
3/4 cups grated fontina cheese, I used Gruyere because that is what I had on hand
1/3 cup grated Parmesan
1/4 cup crumbled goat cheese
2 tsp. minced fresh herbs (rosemary, thyme or marjoram...use dry if you do not have fresh, or do not want to make the effort
1/2 tsp. salt
pepper to taste
1/3 cup fresh bread crumbs
Preheat oven to 375.
Make enough tart dough to fit an 11" tart pan. (If you are like me, you will form this out of two, premade Pillsbury Pie Crusts.) Once the pan is lined with dough, freeze dough for 15 min.
Line the dough with foil and fill with pie weights; I use navy beans- the same ones for over 20 years.
Bake until the edge of the dough is light brown, about 20 min. Remove foil and beans and put back in the oven for 10 more minutes, until the bottom is golden.
Halve the squash and remove seeds. Lightly brush each side with the oil. Place cut side down on a baking sheet and roast for 40 min. or until soft.
While squash is roasting, thinly slice onion and cook in a heavy skillet with 1/2 tbsp oil over med. heat until caramelized. Stir occasionally while it is cooking.
Cool squash and scoop out flesh. In a processor, puree the squash with the eggs, and cream. Transfer to a lg. bowl and stir in cheeses, herbs,onion and s&p to taste. Pour filling into crust.
In a small skillet, melt 1 tbsp. butter and stir in bread crumbs. Brown lightly and sprinkle onto the top of the tart. You could choose to use pre-made crumbs, but I think the extra effort of using fresh is very much worth it. Bake for 40 minutes. Amply serves 6 to 8 and can be made up to three days ahead of time and stored in your fridge until you are ready to reheat it.
from the cookbook Tacolicious
- Makes about 12 tacos/tostadas
2/3 cup raw cashews
1 tsp ground cumin
6 tbsp. fresh lime juice
1/4 cup water
2 tsp kosher salt
Pumpkin Seeds: (Pepitas)
2 tsp. vegtable oil
1/3 cup raw, hulled pumpkin seeds
1/4 tsp cayenne pepper
1/4 tsp kosher salt
2tbsp. beg. oil
3/4 cups chopped yellow onion
2 lg. garlic cloves
3 cups 1/2" diced butternut squash
1 tsp chile powder
1 tsp ground cumin
2 tsp. kosher salt
4 cups chopped kale ( I used a blend of three kinds, use whatever you have on hand)
corn tortillas (The recipe calls for you to serve the filling in warmed tortillas but I think uncooked, store bought corn tortillas are gross. If they are home made that is another matter. Instead I lightly brushed veg. oil on both sides of each taco and baked them on a cookie sheet in a 400 degree oven for just a few minutes until they turn a nice brown. They were yum.)
crumbled queso fresco or goat cheese, I prefer the latter
To make the crema, soak the nuts in room temp water for an hour. Drain and reserve. Combine all the ingredients, including the soaked nuts, in a blender. Blend for one minute until creamy.
For Pumpkin seeds, heat oil in heavy skillet over med. When oil is hot, add seeds and saute for about 2 min. Make sure they do not burn. They will start popping. Season with salt and chile pepper.
To make the filling, heat the oil in a heavy skillet over med. heat. Add onion and saute for about 3 min. then add the chopped garlic and cook one minute more. Add the squash and saute for 6 to 7 minutes, just until the squash begins to soften. Season with the spices. Add the kale and cook stirring for 1 min. Remove from heat and taste for seasoning adjustments.
To serve, place one tortilla on a plate, spoon about 1/2 cup of filling on the tortilla, top with some crema and cheese. Sprinkle with pepitas and accompany with other options if desired.
This is delicious and extremely healthy. I had extra squash filling at the end of our meal and threw it into a mushroom risotto. That worked well too.