Squash Apple And Onion Tart Recipes

Steps:

• For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don't let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.
• For the filling: Halve and core the apple. Cut each half into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again.
• Preheat the oven to 400 degrees F.
• Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles--if you have extra pieces of one or another, tuck them in where you can or double them up to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apple, squash, and onions are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.

Steps:

• Butternut Squash:
• Preheat oven to 350 degrees F.
• Cut sides of squash to make a rectangular shape. Slice squash into 6 (2 by 4-inch) rectangles. Toss the squash in 1 tablespoon of olive oil, salt, pepper, to taste, ground clove, and brown sugar. Bake in oven until tender, approximately 15 to 25 minutes.
• Apple: Slice the apples into 6 (2 by 4-inch) rectangles. Heat 1 tablespoon oil in a saute pan over medium-high heat and add apples, salt and pepper. Saute until tender, being careful not to overcook.
• Shallot Compote: Peel 7 large shallots and toss in 1 tablespoon of oil, salt and pepper, to taste. Place in a roasting pan and cover with aluminum foil. Roast for approximately 30 to 45 minutes at 350 degrees F, or until tender. Remove aluminum foil and continue cooking for 10 minutes. In a food processor or blender, add shallots with chopped fresh thyme and season, to taste, with salt and pepper.
• To Assemble: Place each squash rectangle on top of a piece of puff pastry. Do the same with the apples. Place an equal amount of blue cheese on top of the squash. Place the puff pastry in the oven until the squash and apple are warm, and the blue cheese melted. Place the shallot compote on top of the blue cheese and garnish the plate with the sauce.
• Reduce ingredients in pot until syrupy. Finish with fresh cracked black pepper.;

Steps:

• Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
• Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
• In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil.
• Bake in preheated oven for 40 minutes.
• Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.

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.