Mushroom, Butternut Squash & Gruyère Tart

 


Mushroom, Butternut Squash & Gruyère Tart

Ingredients

One 1 1/2-pound butternut squash—peeled, seeded and cut into 1/2-inch pieces

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

2 tablespoons unsalted butter

1 large shallot, thinly sliced

1 pound assorted mushrooms, trimmed and cut into 1-inch pieces

1 teaspoon sherry vinegar

1/4 teaspoon freshly grated nutmeg

All-purpose flour, for dusting

14 ounces chilled all-butter puff pastry

2 large egg yolks

1/4 cup crème fraîche

1/4 pound Gruyère cheese, shredded

2 teaspoons chopped thyme

Directions

Preheat the oven to 375°. Spread the squash on a baking sheet and toss with 2 tablespoons of the oil. Season with salt and pepper. Bake for 25 minutes, until just tender. Transfer to a bowl. Increase the temperature to 400°.

Meanwhile, in a skillet, melt the butter in the remaining 2 tablespoons of oil. Add the shallot and cook over moderate heat, stirring, until softened. Add the mushrooms, cover and cook, stirring, until tender, about 7 minutes. Season with salt and pepper and remove from the heat. Toss with the vinegar and nutmeg and add to the squash.

Line a baking sheet with parchment. On a floured work surface, roll the puff pastry out to 12 1/2 by 14 1/2 inches. Using a knife, trim the pastry to 12 by 14 inches. Transfer to the baking sheet and prick the pastry with a fork all over except for a 1/2-inch border. Bake the pastry for 20 minutes, until golden; pierce with a fork if it puffs during baking. Let cool.

Stir the egg yolks, crème fraîche, Gruyère, thyme, 1/2 teaspoon of salt and 1/4 teaspoon of pepper into the mushrooms and squash. Spread the mixture on the pastry inside the border. Bake for 15 minutes, until the cheese is melted. Cut into squares and serve.

 

Comments

Post a Comment

Popular posts from this blog

Caldo de Pollo

Image
  Caldo de Pollo Ingredients 5 pounds chicken leg quarters 2 gallons water 2 tablespoons minced garlic 2 tablespoons salt 1 tablespoon garlic powder 1 cube chicken bouillon 4 large carrots, peeled and cut into large chunks 4 large potatoes, peeled and cut into large chunks 4 zucchini, cut into large chunks 1 chayote, cut into large chunks 1 large white onion, cut into large chunks ½ bunch fresh cilantro, chopped Directions Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minut...
Read more

Fallow's Fried Corn Ribs

Image
  Fallow's Fried Corn Ribs INGREDIENTS Corn cob 4 Sunflower oil or vegetable, or rapeseed for frying Coriander Small handful, chopped Lime 1 Olive oil 15ml, to drizzle For the seasoning Salted kombu 52g Old bay seasoning 25g Smoked paprika 8g Smoked chilli flakes 6g Maldon salt25g At London restaurant Fallow, chefs Jack Croft and Will Murray put sustainability at the core of everything they do. One of their most popular dishes is fried corn ribs, heavily seasoned with kombu, smoked paprika and salt: watch them make it at the bottom of the page. If you're looking for a meat-free alternative to ribs, try this corns ribs recipe.  Step01 For the kombu seasoning Put your oven onto its lowest possible setting. Line a baking tray with baking parchment and place the salted kombu on top in an even layer. Place into the oven and leave to dehydrate until completely dry. Step02 Once dry, let it cool and then place into a ...
Read more

Cellophane Noodles and Herb Salad with Duck

Image
  Cellophane Noodles and Herb Salad with Duck INGREDIENTS Duck 2 breasts, fillets, approx. 300 g each Soy Sauce 2 tbsp Honey 2 tbsp Noodles 200 g, cellophane Limes 4 (2 juiced, the others quartered ) Peanut Oil 2 tbsp Celery 2 stalks, with leaves, cut into 8 cm lengths and sliced with a mandolin, leaves roughly chopped Mint 2 handfuls, leaves picked Thai Basil 2 handfuls, leaves picked Chili Pepper 2 small, red, deseeded and sliced into rings Peanuts 40 g, salted, roughly chopped Basil purple and green to garnish Preparation How to make a tasty Cellophane Noodles and Herb Salad with Duck Heat the oven to 100°C (80°C in a fan oven),gas 1/4. Score a diamond pattern into the duck skin. Whisk the soy sauce with the honey and season with ground black pepper. Brown the duck breasts, skin side down, in a hot pan for approx. 5 minutes. Turn and fry briefly on the other side, then transfer to a wire rack, skin side u...
Read more