BUTTERNUT SQUASH TARTE TATIN
Precooking the squash seasons and softens it, but don't let it get dry or brown. The moisture it retains ensures it will be tender after baking and helps keep the caramel saucy.
Provided by Claire Saffitz
Categories Bon Appétit Dessert Squash Butternut Squash Pastry Tart Thanksgiving Fall Holiday 2018
Yield 8 servings
Number Of Ingredients 11
Steps:
- Do ahead:
- Place a rack in upper third of oven; preheat to 350°F. Butter a 10" springform pan or cake pan and line bottom with a parchment paper round. Cut off neck from squash. Peel neck and bulb until you reveal the orange flesh underneath (you might need to take off a few layers). Slice both pieces in half lengthwise; scoop out seeds. Slice all squash pieces crosswise 1/4" thick. Arrange on a rimmed baking sheet. Melt 3 Tbsp. butter in a small saucepan and drizzle over squash. Sprinkle with ¼ cup granulated sugar and a pinch of salt and toss to coat. Arrange squash in a single layer (use a second rimmed baking sheet if needed) and roast until tender and just starting to curl around the edges but not yet browned, 30-35 minutes. Let cool. Carefully move oven rack to highest position and increase oven temperature to 400°.
- Meanwhile, cut remaining 3 Tbsp. butter into pieces and set aside. Bring lemon juice, 3/4 cup granulated sugar, and 3 Tbsp. water to a boil in a large saucepan over medium-low heat, stirring with a heatproof rubber spatula until sugar is dissolved. Continue to cook, swirling pan often (do not stir), until caramel is light amber in color, 6-8 minutes. Remove from heat and add reserved butter a piece at a time, stirring after each addition until incorporated and smooth. Once all the butter has been added, stir in vanilla and remaining 1/4 tsp. salt. Pour caramel into prepared springform pan and tilt to coat bottom. Let cool.
- Starting with slices from the neck, layer squash in an overlapping rosette pattern over caramel. Sprinkle with 1 Tbsp. granulated sugar. Arrange remaining squash over first layer, placing pieces wherever needed to create an even thickness of squash across entire tart (this layer doesn't need to be pretty since it won't be visible). Sprinkle with remaining 1 Tbsp. granulated sugar and chill while you roll out the puff pastry.
- Let pastry sit at room temperature about 4 minutes to soften slightly. Roll out on a lightly floured surface, dusting with more flour as needed to prevent sticking and rotating a few times, to a round that's a little over 11". Using pan as a template, trim excess dough to make an 11" round. Using a fork, prick pastry in 12-15 places. Drape pastry over squash and use a spoon to tuck edges in slightly between squash and sides of pan.
- Bake tarte Tatin 20 minutes. Reduce oven temperature to 350°F and continue to bake until pastry is puffed and golden brown, 45-50 minutes. Transfer to a wire rack and let cool in pan 10 minutes.
- If using a springform pan, remove ring and carefully invert tarte Tatin onto rack (take care as some of the hot caramel could drip). If using a cake pan, set rack upside down over pan and invert tarte Tatin onto rack. Let cool 20 minutes.
- Meanwhile, whisk cream in a small bowl to soft peaks. Beat in powdered sugar and cinnamon.
- Serve tarte Tatin warm topped with dollops of cinnamon whipped cream.
- Do Ahead
- Tarte Tatin can be baked 10 hours ahead. Store loosely wrapped at room temperature. Reheat in a 250°F oven.
UPSIDE-DOWN TOMATO TART
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Microwave the bacon drippings for 8 to 10 seconds to melt, if necessary. Combine the tomatoes, onion, bacon drippings, lemon pepper, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Spread on the prepared baking sheet and roast until slightly softened, about 10 minutes. Let cool. Reduce the oven temperature to 375 degrees F.
- Coat the bottom and side of an 8- or 9-inch cast-iron skillet with cooking spray. Toss the tomato mixture with the lemon juice and asiago; spread evenly in the skillet. Place the puff pastry on top; trim the overhanging pastry with kitchen shears.
- Transfer the skillet to the oven and bake until the pastry is dark golden, about 50 minutes. Let cool about 5 minutes, then place a large plate or platter on top of the skillet and invert the tart. Sprinkle with basil and let cool, about 5 more minutes. Cut into wedges.
GOLDEN BUTTERNUT SQUASH TART
This savory and flavorful butternut squash tart is perfect for the holiday season. It'll warm you right up. —Theresa Gutsch, Wausau, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick square; transfer to a greased 8-in. square baking dish. Trim to 1/2 in. above edge of dish; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Meanwhile, in a large skillet, cook the onions, garlic, salt and pepper in oil over low heat for 25-30 minutes or until onions are golden brown, stirring frequently. Add cream and thyme. Bring to a gentle boil. Reduce heat; simmer for 2-4 minutes or until thickened. Cool slightly., Pour into crust. Top with apple slices. In a small bowl, combine squash and egg; spread over top., Cover and bake at 375° for 15 minutes. Uncover; arrange cheese in a lattice pattern over the top. Bake 15-20 minutes longer or until apple is tender. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 251 calories, Fat 16g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 200mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION TART
Categories Cheese Vegetable Bake Thanksgiving Vegetarian Lunch Butternut Squash Fall Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick). Fit dough into an 11-inch tart pan with a removable fluted rim. Freeze shell 15 minutes.
- Preheat oven to 375°F.
- Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven until edge is pale golden, about 20 minutes. Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden. Leave oven on. Cool shell in pan on a rack.
- Halve squash and scoop out seeds. Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
- While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
- Cool squash and scoop out flesh. In a food processor purée squash. Add whole egg, egg yolk, and cream and blend well. Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste. Pour filling into shell, smoothing top.
- In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well. Sprinkle bread crumb mixture evenly over filling. Bake tart in middle of oven 40 minutes, or until filling is set. Cool tart in pan on rack 10 minutes and carefully remove rim.
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.
More about "upside down butternut squash tart recipes"
BUTTERNUT SQUASH TARTE TATIN RECIPE | BON APPéTIT
From bonappetit.com
CARAMELIZED BUTTERNUT SQUASH UPSIDE-DOWN CAKE …
From purewow.com
UPSIDE-DOWN BUTTERNUT SQUASH TART – FOOD NETWORK …
From foodnetwork.com
ROASTED BUTTERNUT SQUASH HALVES (MY FAVORITE WAY TO EAT IT!)
From oatmealwithafork.com
UPSIDE DOWN CARAMELISED ONION TART | HEALTHY RECIPE | WW UK
From weightwatchers.com
MINI BUTTERNUT SQUASH TARTS WITH CARAMELIZED ONIONS AND RICOTTA
From oursaltykitchen.com
BUTTERNUT SQUASH TATIN WITH HARISSA BUTTER - PRUE LEITH
From prue-leith.com
BUTTERNUT SQUASH TART - WILLIAMSON WINES
From williamsonwines.com
UPSIDE-DOWN BUTTERNUT SQUASH TART | RECIPE | BUTTERNUT SQUASH…
From pinterest.co.uk
HOW TO MAKE AN UPSIDE-DOWN BUTTERNUT SQUASH TART
From facebook.com
UPSIDE-DOWN BUTTERNUT SQUASH TART RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BUTTERNUT SQUASH TART: THE IDEAL SAVORY DESSERT
From urbanfoodiekitchen.com
SAVORY BUTTERNUT SQUASH TART - BILTMORE SHOP
From biltmoreshop.com
BUTTERNUT SQUASH & MUSHROOM TART - SALLY'S BAKING …
From sallysbakingaddiction.com
UPSIDE-DOWN BUTTERNUT SQUASH TART | RECIPE | BUTTERNUT SQUASH ...
From pinterest.com.au
HOW TO MAKE BUTTERNUT SQUASH TART FROM BASIC KITCHEN - BEST …
From charlestonmag.com
BUTTERNUT SQUASH AND CARAMELIZED ONION TART - TWO KNIVES AND A …
From twoknivesandapan.com
UPSIDE-DOWN BUTTERNUT SQUASH TART | PLATYPUS69 | COPY ME THAT
From copymethat.com
BUTTERNUT SQUASH TART - VEGETARIAN REPUBLIC
From vegetarianrepublic.com
UPSIDE-DOWN BUTTERNUT SQUASH TART | RECIPE | FOOD NETWORK …
From pinterest.ca
“UPSIDE DOWN” BUTTERNUT AND BACON HOLIDAY QUICHE RECIPE
From homeimprovementblogs.com
UPSIDE-DOWN BUTTERNUT SQUASH TART | PUNCHFORK
From punchfork.com
HOW TO MAKE AN UPSIDE-DOWN BUTTERNUT SQUASH TART
UPSIDE-DOWN BUTTERNUT SQUASH TART RECIPE | FOOD NETWORK …
From pinterest.com
CARAMELIZED BUTTERNUT SQUASH UPSIDE-DOWN CAKE | RECIPE | UPSIDE DOWN …
From pinterest.ca
UPSIDE-DOWN BUTTERNUT SQUASH TART | MOUNTAIN VIEW COUNTRY …
From mountainviewbulkfoods.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love