RUSTIC SQUASH TARTS
This recipe is hiding a big surprise. Flaky, rustic-looking pastry shells hold a sweet and spicy pecan layer under the squash slices. -Ann Marie Moch, Kintyre, ND
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 2 tarts (8 servings each).
Number Of Ingredients 16
Steps:
- In a large microwave-safe bowl, combine squash and water. Cover and microwave on high for 5 minutes or until crisp-tender. Drain; return to bowl. In a small bowl, combine oil, thyme, parsley, salt and pepper; drizzle onto squash and toss to coat. In another small bowl, combine the flour, pecans, sugar, nutmeg and cinnamon; set aside., Unfold pastry sheets on a lightly floured surface. Roll each pastry to 1/8-in. thickness; transfer each to an ungreased baking sheet. Sprinkle with pecan mixture. Arrange squash slices to within 1-1/2 in. of edges, alternating slices of butternut and acorn squash. , Fold up edges of pastry over filling, leaving centers uncovered. Brush pastry with egg. Dot squash with butter. Bake at 375° for 35-40 minutes or until golden brown.
Nutrition Facts : Calories 279 calories, Fat 15g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 196mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 5g fiber), Protein 4g protein.
PUFF PASTRY HEIRLOOM TOMATO TART
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Unfold the puff pastry onto a floured piece of parchment paper and roll out into a 9-by-11-inch rectangle. Score 1/2 inch in from the edge, all the way around, using a paring knife. Slide the pastry (on the parchment) onto a baking sheet. Poke the middle all over with a fork, then bake until golden brown, 20 to 25 minutes. Transfer to a rack and let cool completely.
- Meanwhile, combine the cream cheese, sour cream, lemon zest, lemon juice, sugar, 1/2 teaspoon salt, and pepper to taste in a large bowl and beat with a mixer on medium speed until smooth; stir in the chives. Spread evenly over the cooled crust. Arrange the tomatoes on top; season with salt and pepper and top with more chives.
HEIRLOOM-SQUASH TARTLETS
Batches of these sweet tartlets are made with a variety of heirloom squashes chosen for their hues; ours include White Acorn, Golden Nugget, and Red Kabocha.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Fit a medium pot with a steamer insert, and fill with water to just below the insert. Bring to a boil. Add squashes to insert; steam until soft, 15 to 20 minutes. Let cool completely.
- On a lightly floured surface, roll out 1 disk of dough to a large rectangle, about 1/8-inch thick. Transfer to a baking sheet, and refrigerate until firm, about 30 minutes. Repeat with remaining disk.
- Cut dough into twelve 5-inch rounds. Fit a round into each 4 1/2-inch tart shell, pressing into corners; trim flush with top edge. Refrigerate until firm, about 30 minutes. Line each shell with parchment paper, and fill with pie weights or dried beans. Freeze 10 minutes.
- Bake tart shells 10 minutes. Remove weights and parchment. Return to oven; bake 5 to 10 minutes more. Transfer to wire racks; let cool completely.
- Scoop out flesh of squashes into a food processor, and process until pureed (you should have 1 1/2 cups puree). Transfer to a large bowl. Add all other ingredients, and whisk until combined.
- Reduce oven temperature to 350 degrees. Set tart shells on a rimmed baking sheet. Divide filling among shells. Bake until all but centers are set, 15 to 18 minutes. Transfer to wire racks; cool completely.
HEIRLOOM TOMATO TART
Provided by Trisha Yearwood
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Roll the puff pastry to a 14-by-11-inch rectangle on a lightly floured work surface. Trim any rough edges. Transfer to the prepared baking sheet. With a paring knife or pizza cutter, lightly score a 1-inch border around the edges, taking care not to cut all the way through. Prick the center all over with a fork. Use the back of a paring knife to score diagonal ridges on the crust. Refrigerate while you prepare the filling and tomatoes.
- Thinly slice the tomatoes (slightly less than 1/4 inch). Arrange the slices in a single layer on a double layer of paper towels and sprinkle with salt. Let drain 15 minutes.
- For the filling, beat one of the eggs in a medium bowl. Add the ricotta, lemon zest, garlic and 1/4 cup of the Parmesan. Season with 1/2 teaspoon salt and several grinds of black pepper. Mix well to combine.
- Beat the remaining egg and brush over the pastry. Sprinkle the remaining 1/4 cup Parmesan inside the border. Then spread the ricotta filling inside the border. Pat the tomatoes dry and arrange in one layer over the filling and season with salt and pepper.
- Bake until the crust is puffed and deep golden brown and the ricotta is set under the tomatoes, about 25 minutes. Let cool on a rack at least 10 minutes.
- Brush the tomatoes lightly with olive oil. Drizzle 1 tablespoon of olive oil over the entire tart, sprinkle with the mint and cut into squares.
HEIRLOOM-SQUASH AND PUMPKIN PIE
This pumpkin pie is lighter and fluffier than the traditional version, incorporating sweet winter squashes and a hint of sage (along with the usual spices) to give it depth.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h15m
Yield Makes one 9-inch pie
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang. Fold edges under, and crimp as desired. Freeze until firm, about 30 minutes.
- Meanwhile, make the filling: Drizzle pumpkin and squash wedges with olive oil, and roast on a rimmed baking sheet until tender (times will vary).
- Line crust with parchment, leaving an overhang on all sides. Fill with pie weights or dried beans. Bake until edges of crust begin to turn golden, about 20 minutes. Remove from oven, and remove weights and parchment. Bake until golden brown, 15 to 20 minutes more. Let cool on a wire rack.
- Peel pumpkin and squash, and transfer flesh to a food processor. Puree until smooth.
- Reduce oven temperature to 325 degrees. Whisk pumpkin and squash puree, eggs, egg yolks, heavy cream, sugar, brandy, sage, cinnamon, ginger, allspice, cloves, nutmeg, 3/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
- Pour filling into pie shell, and smooth top using an offset spatula. Bake until just set but still slightly wobbly in the center, about 1 hour (filling will continue to set as it cools). Let cool on a wire rack. Serve slightly warm, at room temperature, or chilled, with whipped cream.
RUSTIC SUMMER SQUASH TART
Make and share this Rustic Summer Squash Tart recipe from Food.com.
Provided by CookingONTheSide
Categories Peppers
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large nonstick skillet over medium heat.
- Add squash and shallots and cook, turning pieces as they start to color, 7 minutes or until crisp-tender.
- Remove from heat, stir in thyme, garlic and pepper to taste, cool to room temperature.
- Heat oven to 400 degrees F.
- Line a baking sheet with parchment paper, unroll or unfold pie crust on the parchment.
- With a rolling pin, roll crust to a 13-inch round.
- Crumble half the cheese over crust to within 2 inches of edge.
- Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg.
- Bake 35-40 minutes or until pastry is golden.
- Slide tart, still on parchment, onto a wire rack.
- Crumble remaining cheese over top.
- Let cool before serving.
Nutrition Facts : Calories 119, Fat 8, SaturatedFat 3.2, Cholesterol 26.1, Sodium 246.5, Carbohydrate 8.6, Fiber 0.8, Sugar 1.4, Protein 3.8
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