Best Squash Spinach And Sage Tart Recipes

BUTTERNUT SQUASH-SPINACH TART

Steps:

• Make the crust: Combine the olive oil and water in a measuring cup. Pulse the flour and 1 teaspoon salt in a food processor. With the machine running, add the olive oil mixture and pulse until the dough clumps together, adding up to 1 more tablespoon water if needed. Turn out onto a piece of plastic wrap; press into a disk and wrap. Let sit at room temperature while you make the filling.
• Make the filling: Wrap the squash in a kitchen towel and wring out as much liquid as possible; transfer to a large bowl. Repeat with the spinach and add to the squash; stir to break up any clumps. Add the ricotta, fontina, parmesan, half-and-half, scallions, parsley, 2 eggs, the nutmeg, 1 1/2 teaspoons salt and a few grinds of pepper; mix until combined.
• Position a rack in the bottom of the oven; preheat to 375 degrees F. Brush a quarter sheet pan or 9-by-13-inch straight-sided baking pan with olive oil. Cut off one-quarter of the dough; set aside. Roll out the remaining dough into an 11-by-15-inch rectangle on a floured surface. Trim the edges with a fluted cutter or a knife and ease into the pan. Spread the filling over the dough.
• Roll out the reserved dough into a 6-by-12-inch rectangle on a floured surface. Cut lengthwise into 10 strips with the fluted cutter; arrange in a lattice pattern over the filling, trimming as needed. Fold in the overhanging edges. Beat the remaining egg with a pinch of salt and brush on the crust. Bake until the crust is golden and the filling is set, about 50 minutes. Let cool on a rack 30 minutes before cutting.

UPSIDE-DOWN BUTTERNUT SQUASH TART

Steps:

• Position an oven rack in the middle of the oven and preheat to 400 degrees F.
• Put the puff pastry on a cutting board, put an inverted 10-inch nonstick ovenproof skillet on top and cut the pastry with a knife. Transfer the pastry round to a parchment-lined baking sheet and poke all over with a fork. Refrigerate until ready to use.
• Put the sugar in the bottom of the 10-inch skillet. Heat over medium heat, shaking the skillet frequently, until the sugar is a dark caramel color, about 5 minutes. Let cool 5 minutes.
• Meanwhile, separate the necks and bulbs of the squash using a sharp knife. Reserve the bulbs for another use. Cut the stems off the necks and peel the necks with a peeler. Using a mandoline, slice the squash as thinly as possible while keeping them as whole circles.
• Start to arrange 1 layer of overlapping squash slices over the bottom of the skillet in concentric circles. Sprinkle with half the thyme, half the sage and 1/2 teaspoon salt. Lay down another layer of squash and top with the remaining thyme and sage and another 1/2 teaspoon salt. Top with any remaining squash and place the puff pastry round on top.
• Transfer the skillet to a baking sheet and bake until the pastry is golden brown, about 45 minutes. Let cool for 3 minutes in the skillet and invert onto a plate. Top with freshly grated Parmesan.

SQUASH, SPINACH AND SAGE TART

Steps:

• Preheat oven to 200'C, gas mark 6. Place the squash, onion in oil in a roasting tin, season and toss. Bake for 10 minutes. Stir in the mushrooms, cook for 15 minutes. Stir in the sage and chilli, cook until tender (about 5 minutes). Mix in the spinach and set aside.
• Meanwhile, lightly oil a 23cm (9in) round tart tin and lightly beat the eggs and yolk. Brush a filo sheet with oil and line the tin, with overhang. Repeat with the remaining filo, overlapping to cover the tin. Brush with oil, scrunch the edges and prick the base. Bake for 7 minutes. Flatten the centre, brush with egg and cover the edges with foil, and bake for 7 minutes, until golden.
• Reduce the heat to 180'C, gas mark 4. Mix the remaining egg with the creme fraiche and cheese. Season and stir into the cooked vegetables. Spoon into the case and bake for 40-45 minutes, until set.