From the blog For Love of the Table
1 recipe Pâte Brisée (see below)
2 large leeks, white and pale green parts only, halved lengthwise, thinly sliced crosswise and thoroughly rinsed
1/2 of a celery root (1/2 lb.), peeled and cut into 1/4-inch batonnettes
2 T. butter
18 oz. butternut squash, peeled, seeded and cut into 1/2- to 3/4-inch dice (to get 2 1/2 cups)
1 Golden Delicious apple (about 7 oz.), peeled cored and cut into 1/2- to 3/4-inch dice
1 T. olive oil
1/2 T. butter
Salt & freshly ground black pepper
1 recipe Pâte Brisée (see below)
1 T. Dijon mustard
1 1/2 to 2 T. toasted pine nuts
2 oz. Goat Cheese
Roll out the crust: 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 13 inches across. Trim any ragged edges. Brush off the excess flour. Transfer the dough to a parchment lined baking sheet. Cover loosely with plastic wrap and chill for at least 30 minutes.
Melt 2 T. butter in a medium-sized sauté pan that has a tightly fitting lid. Add the leeks and celery root along with a pinch of salt. Toss to coat in the fat. When everything begins to sizzle gently, reduce the heat to low and cover. Cook until the leeks and celery root are tender—about 20 to 30 minutes. If there is any liquid remaining in the pan when the vegetables are tender, uncover and continue to cook until the liquid has evaporated. Taste and correct the seasoning. Set aside to cool.
While the leeks and celery root cook, heat a tablespoon of olive oil in a sauté pan set over moderately high to high heat. Add the squash and apple and sauté until tinged with golden brown. Transfer to a 375° oven and roast, tossing occasionally, until tender—about 20 to 30 minutes. About five minutes before the squash and apples are done, add a half tablespoon of butter to the pan. Taste and correct the seasoning. Set aside to cool.
Build the tart: Smear a tablespoon of Dijon over the prepared crust, leaving a 1 1/2- to 2-inch border. Spread the leek mixture over the Dijon, followed by the squash and apples. Scatter the pine nuts and crumbled goat cheese over all. Pull up the edges of the crust and gently flip them over the filling to form a wide, rustic edge. Pleat the dough as necessary, pressing lightly into place.
Transfer the baking sheet with the tart to a preheated 375° oven, placing the pan on the lowest rack or on a pre-heated stone set on the middle rack. Bake until the cheese is tinged with brown and the crust is crisp and golden brown—about 40 to 45 minutes. Drizzle the tart with olive oil if desired and let rest for 5 minutes (or cool until just tepid) before serving.
Tart serves 4 as an entrée, or 6 to 8 as an appetizer with a small salad.
Variations:
Add a clove of garlic, minced, to the leeks as they cook.
Add a tablespoon of picked thyme or minced sage to the leek mixture.
Omit the apples and scatter a handful of golden raisins (plumped in hot water and drained) over the tart before adding the pine nuts and goat cheese.
Substitute a pear for the apple.
Pâte Brisée (Short Crust Pastry):
1 1/3 c. all-purpose flour (150g)
1/2 t. salt
8 T. cold unsalted butter, cut into pieces (114g)
3 to 4 T. 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/2015/03/winter-vegetable-apple-crostata.html
As published on forloveofthetable.com
Unless otherwise noted, all content and photos © 2010-2015 Paige Vandegrift, All Rights Reserved