Tuesday, October 26, 2010

Butternut Squash Tart

Prepare Squash, you can do this ahead of time. Peel squash cut into chunks toss in a bit of olive oil salt and pepper then and roast in a 375F-400F oven till tender and golden.

Puff pastry, defrosted

Rollout the pastry on lightly floured parchment paper and place on a baking sheet. Using a sharp knife, score a 1/2-inch border around the edge of the pastry sheet. Prick the center of the pastry sheet thoroughly with a fork.

Caramelized Onions

Slice three onions into half moons and then sauté them in a dab of butter and olive oil, added a pinch of sugar and a couple of sprigs of fresh thyme slowly cooking them for almost 40 minutes until a rich golden brown color appears. Don't hurry this process even though you might want to, it really makes a difference!

For the kale Just take about 6 leaves and cut them chiffonade style (roll leaves into a cigar shape and slice thinly into ribbons) sauté in olive oil until wilted.

When all those components are finished sprinkle parmesan on the base of the puff pastry sheet, then spread the caramelized onions all around then touches of kale here and there, maybe a cup or so of cubed Fontina cheese scattered about, more parmesan and a drizzle of olive oil on top and along the border of the puff pastry, place in a 400F oven for 25- 30 minutes or until nicely browned on the bottom.

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Created for Quest by Chris at:
foodelf.wordpress.com

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