Spicy and savory butternut squash tart with a rye crust
>> 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.
23 comentarios:
Miriam, I agree with you about squash needing a lot of spices. For me I love it either completely alone or with a lot of spices, nothing in between. Your tart looks beautiful and scrumptious. I would also love to try the crust, rye and fresh cheese sound like a great pair.
Butternut Squash is showing up often in my home these days. This seems like an easy and yet tasty dish to serve to family or guests.
A rye crust? This is so creative - and beautifully presented, as always.
I have yet to make anything with squash in it. I need to. This is the time of year I look forward to all of the squash recipes. This looks so delicious!
I love squash! This recipe sounds perfect...healthy and delicious :)
it looks perfect!!!!!! (^_^)
I also like your baking pan! :D
I have never had a savory squash tart before but it looks and sounds amazing!!
I just love using whole grains in tart crust, but I've never used rye. Clever! I too love ras al hanout - this is a great dish, and you know I can never help but to call a tart "cute."
Your spicy and savory squash tart looks delicous! I don't think I've had it in a rye crust though. It's such a great time for butternut squash.
Love the addition of rye to the crust. I am a big squash fan, so this dish is right up my alley. :)
What a gorgeous tart!! Love the flavors!
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I completely agree about adding some spice to squash in savory dishes and adding ras el hanout sounds great. The rye crust and the egg and cheese filling sound fantastic!
The tart looks crispy and delicious. Nice to have dropped here, lovely site. Best wishes.
Looks delicious!! The rye crust makes it even more interesting. Thanks for sharing this recipe.
Un saludo,
Mari
Si bien a mi me encanta el zapallo (bueno, para algo naci en America...) es verdad que estoy harta de ver todos los blogs con eso...y preparàte!! que el proximo desafio FB es con eso (qué originales son!) Lo que me intereso aqui es tu masa de tarta, que probaré a la brevedad...por queso fresco, decis tipo el Philadelphia?
Gracias Miriam !!!
That looks amazing! I love the idea of making a rye crust - have been trying to bake with different kinds of flour.
Beautiful!
Miriam... I ♥ the colours and the warm flavours you got into this tart. Love the tart pan too, and am doing a jig coz I bought one from Sydney a couple of years ago. I am curious to know whcih home made fresh cheese you used. Rye and fresh cheese sound just so good! YUM!!
What gorgeous space you have thr! Glad I stumbled upon :-)
This looks perfect for Thanksgiving! I could never find rye flour in Madrid- where do you get it from?
What a gorgeous tart! love it! I also love the flavor of ras-al-hanout!
Rye crust sounds very creative as well as intriguing...I am actually a big fan of all types of squash, so this tart is seriously making me hungry :)
Oh, rye crust is an excellent idea! I think it's such a great match for the squash and potato! Bookmarked :)
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