>> Sunday, November 14, 2010
Oh my , this is a long title. For a very uncomplicated dish. I thought I would be able to let the fall go by without making a squash recipe, but I did not succeed. It has been weeks already of squash hype in the blogs and I was feeling a bit stuffed. But as I wanted to try a new recipe for pastry case using some homemade fresh cheese that was decidedly past its prime, I decided to make a small quiche with a nice organic butternut squash I happened to find at the market. I confess I'm not a big fan of squash, I find it a bit... cloying, except when accompanied by a large amount of spices, as in this case, when it can turn out to be quite addictive actually. Still, the quiche did not quite blow away Mr. Winter Guest... but he is a bit of a picky eater. But fortunately I have other relatives who live nearby and are grateful recipients of my dishes. Nothing is wasted at the Winter Guest's household.
As I said, I think squash is an ingredient that cries out for vast quantities of spices, including hot, so it was an excellent opportunity to elaborate on my addiction to... you guessed it: ras-el-hanout. Although a good curry powder is too the perfect match for the sweetness of the squash. The result was excellent considering it was completely improvised just to use up the cheese in the pastry case.
Spicy and savory butternut squash tart with a rye crust
For the pastry case (yields enough for 2 tarts), adapted from The Nordic Diet
For the filling
My verdict about the pastry case was excellent, you save yourselves a portion of butter by substituting the cheese and the rye flour also gives it a different flavor twist that makes for a pleasant variation to the classical dough. I will definitely use it again.