Blog Layout

Fall Tart

Direct Kitchen Distributors • Nov 12, 2018
Ingredients
  • One 1 ½ pound butternut squash
  • ¼ cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1 large shallot
  • 1 pound assorted mushrooms, trimmed and cut
  • 1 teaspoon sherry vinegar
  • Large pinch of dried nutmeg
  • All-purpose flour, for dusting
  • 14 ounces chilled all-butter puff pastry
  • 2 large egg yolks
  • ¼ cup creme fraiche
  • ¼ pound Gruyere cheese
  • 2 teaspoons chopped thyme
STEP 1: The Squash
Preheat the oven to 375°
Peel, seed and cut the Squash into ½ inch pieces.
Toss cut squash in a bowl with 2 tablespoons of the oil.
Spread the squash on a baking sheet, season with salt & pepper.
Bake for 25 minutes, until just tender, transfer to a bowl.
Increase the temperature to 400°.
STEP 2: Mushrooms & Shallots
Meanwhile, in a skillet, melt the butter in the remaining 2 tablespoons oil.
Thinly slice the shallot, add the shallot and cook over moderate heat, stirring, until softened.
Trim and cut mushrooms into 1 inch pieces, add to shallots, cover and cook, stirring until tender, approximately 7 minutes.
Season with salt and pepper and remove from the heat. Toss with the vinegar and nutmeg and add to squash.
STEP 3: The Pastry
Line a baking sheet with parchment paper.
On a floured work surface, roll the puff pastry out to 12 ½ by 14 ½ 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 ½ inch border.
Bake the pastry for 20 minutes, until golden; pierce with a fork if it puffs during baking. Let cool.
STEP 4: Cheese & Herbs
Grate the Gruyere.
Chop the thyme.
Stir the egg yolks, creme fra’iche, Gruyere, 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.
Back To All Blog Posts
Share This Story, Choose Your Platform!
Share by: