From the blog For Love of the Table
1 recipe Pâte Brisée (see below)
1/2 c. (120 g.) sour cream
Olive oil
1 t. flour
Salt & pepper
2 lb. butternut squash, peeled, halved, seeded & sliced crosswise 1/4-inch thick
1 medium onion (red or yellow), halved, cored and sliced 1/4-inch thick
1/2 to 1 T. unsalted butter
1 Pink Lady (or other sweet-tart, crisp apple), peeled, quartered, cored and sliced 1/8- to 1/4-inch crosswise
1/2 to 1 t. sugar
4 to 5 oz. Gruyère, coarsely grated
5 slices (about 6 to 7 oz.) thickly sliced bacon, cut crosswise in 1/2-inch strips, cooked until crisp
2 t. chiffonade sage
1 t. minced rosemary
To roll out the dough, let it warm up for a moment or two at room temperature. Line a baking sheet with parchment paper; set aside. Roll out the dough on a lightly floured surface into a circle that is about 1/8-inch thick and is about 15 inches across. Brush off the excess flour. Trim any ragged or uneven edges if you like. Transfer the dough to a parchment lined baking sheet. Cover loosely with plastic wrap and chill for at least 30 minutes.
In a small bowl combine the sour cream, 1/2 T. olive oil, flour and salt & peppr to taste. Set aside.
Place the squash and onions in a large bowl and toss with just enough olive oil to coat, seasoning well with salt & pepper. Spread on a baking sheet and roast in a 450° oven until tender and beginning to brown—about 20 minutes. Set aside.
In a medium steel, cast iron or other style of non-stick skillet, warm some (about a half tablespoon) olive oil over medium-high heat. Add a half tablespoon or so of butter to the pan. When the butter melts and the foam subsides, add the apples and sauté until limp—but still with a bit of texture—and caramelized in spots—about 2 to 3 minutes. If the pan seems dry, add a bit more butter. Sprinkle the sugar evenly over the apples and continue to cook and toss/stir until the sugar has melted and the apples are uniformly golden—another minute. Scrape the apples onto a plate and let cool.
To build the tart, spread the prepared sour cream mixture in a circle in the center of the chilled pâte brisée, leaving a 1 1/2- to 2-inch border of dough. Scatter a third of the Gruyère over the sour cream. Next, layer on half of the roasted squash and onion mixture, followed by all of the apples and half of the bacon. Scatter the herbs over all. Add a layer of the remaining squash/onion mixture and the rest of the bacon. Finish with a thick layer of the remaining Gruyère. Pull up the edges of the crust and gently flip them over the filling to form a rustic edge. Pleat the dough as necessary, pressing lightly into place.
Bake the tart in a 400° to 425° oven on the lowest rack (or in the middle with the sheet pan sitting directly on a preheated baking stone). Bake until the filling is bubbling in spots, the cheese is melted and tinged with brown, and the crust is crisp and golden brown—about 40 to 45 minutes. Slide the tart onto a rack and let rest for 5 minutes (or cool until just tepid) before serving.
Tart serves 6 to 8.
(Recipe adapted from Food & Wine, October 2016)
Pâte Brisée (Short Crust Pastry)
1 3/4 c. all-purpose flour (200g)
1/2 t. salt
10 1/2 T. cold unsalted butter, cut into pieces (150g)
1/4 to 1/3 c. ice water
Combine the flour and the salt in a medium-sized bowl. Rub the butter into the flour until the butter is in small pea-sized pieces. Drizzle 3 T. ice water over the flour/butter mixture. Using your hands, fluff the mixture until it begins to clump, adding more water if necessary. Turn the dough out onto a counter and form into a mound. Using the heel of your hand, gradually push all of the dough away from you in short forward strokes, flattening out the lumps. Continue until all of the dough is flat. Using a bench scraper, scrape the dough off the counter, forming it into a single clump as you do. Form the finished dough into a thick disk. Chill for at least 30 minutes.
http://www.forloveofthetable.com/2016/11/a-week-away-with-friendsa-winter-squash.html
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