With the holidays right around the corner, we can’t help but dream of the gifts we plan to give and the food we plan to eat! If you’re in need of a recipe to round-out your holiday menu, look no further, this week we’re welcoming five guest bloggers to the Story by ModCloth Friendsgiving table. Today, Elizabeth of Delightfully Tacky shares her recipe for a Mushroom, Butternut Squash & Gruyère Tart that’s sure to delight all of your dinner party guests:
From Elizabeth: The cornucopia of fall flavors is one of my favorite things about Thanksgiving. From pumpkin pie and cranberry sauce, to turkey and mashed potatoes, some of my favorite culinary combinations happen this time of year. This savory tart features a perfect combination of flavors, along with a flaky, light crust that make it a struggle not to eat the entire tart myself! This easy, vegetarian friendly recipe can be made ahead and tossed in the oven right before guests arrive on the big day, or, you know, make it for lunch any old day and avoid having to share it with other people!
Mushroom, Butternut Squash & Gruyère Tart
By Elizabeth of Delightfully Tacky, adapted from Food and Wine
Ingredients (Makes two 12 x 12 in tarts):
One 1 1/2-pound butternut squash—peeled and seeded, and cut into 1/2-inch pieces
1/4 Cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tbsp. unsalted butter
1 large shallot, sliced
1 lb. mushrooms — any kind — trimmed and sliced into 1 in. pieces
1 tsp. sherry vinegar
1/4 tsp. freshly grated nutmeg
All-purpose flour, for dusting
14 ounces chilled puff pastry, pre-made works just fine, I like Pepperidge Farm
2 large egg yolks
1/4 cup crème fraîche
1/4 pound Gruyère cheese, shredded
2 tsp chopped thyme
1. Preheat your oven to 375 degrees. Arrange the sliced squash on a baking sheet and toss with 2 tablespoons of the olive oil. Season with salt and pepper. Bake until just tender, about 25 minutes. Remove from the oven and transfer to a large mixing bowl. Increase oven temperature to 400 degrees.
2. Add the butter and the remaining 2 tablespoons of oil to a skillet and allow the butter to melt. Add the shallot and cook over medium heat, stirring until softened. Add the mushrooms, cover and cook, stirring occasionally until tender, about 7 minutes. Remove from the heat and season with salt and pepper, and toss with the vinegar and nutmeg. Add this mixture to the squash.
3. Next, line a baking sheet with parchment paper. If you use the pre-made Pepperidge Farm brand puff pastry sheets like I did, just thaw them out until you can unfold them and lay them flat, they should lay out as two 12 x 12 inch squares. Transfer the puff pastry to the baking sheet and prick the pastry with a fork all over, leaving a 1/2-inch border. Bake your pastry for 20 minutes, until golden brown. If your pastry puffs up during baking, just pierce with a fork and it should settle down. Remove from the oven and let cool.
4. Combine the egg yolks, crème fraîche, Gruyère, thyme, 1/2 teaspoon of salt and a 1/4 teaspoon of pepper with the mushrooms and squash. Spread the mixture onto the pastry leaving the 1/2 inch border. Bake until the cheese is melted, about 15 minutes. Cut into squares and serve.