Wednesday, November 6, 2013

Delicata Squash - Leek Tart #Vegetarian

It is fall and winter squashes are hitting the farmer's market,  produce  departments, and we have found them in our weekly CSA share.  My friend Heather is hosting Twelve Weeks of Winter Squash together with Joanne and I am so happy to be participating.  Thank you for having me.

I was unsure as to what to bring until today;  as we are still getting our weekly CSA shares {sadly this is the last month} I have been planning meals around our weekly selection.  This week we received a gorgeous Butternut Squash as well as an equally beautiful Delicata Squash.  Now, there is one thing that you must know Ron is not particular the biggest fan of squash.  Yup, it is true...but I am working on changing that.  In any case, you may or may not know that we love savory pastries.  They generally always a hit in our house, as we all love a good crust....

So today I mixed sweet delicious Delicata Squash with delicate Leeks for a savory tart.  Ron first crinkled his nose a little when he found out that there was squash in the tart, but let me tell you he turned around.  "Wonderful" we his rating...let's see maybe we can turn him into a squash lover?!

Delicata Squash - Leek Tart

  • 1-2/3 C flour 
  • 1 tsp salt
  • 5-1/2 Tbs cold vegan margarine {I use Earth Balance}
  • 5-6 Tbs. cold water
  1. Mix flour with salt
  2. Add the margarine to the flour/salt mixture and - I find using my hands easiest - work it into the flour.  The flour should become lumpy - when all of the margarine is worked into the four,
  3. Add water and quickly pull the flour together into a dough - do not knead the dough
  4. Shape dough into a flat disk; wrap it into some kitchen foil and let it rest in the fridge for at list  30 minutes before using.
  • 3 C mouth size cubed Delicata Squash {I first peeled my squash, then cut it down the middle, and scooped out the seeds*}
  • 6 C sliced leek {I use the white and green parts}
  • Splash of Olive Oil
  • Pinch of Salt
  • 1 tsp fresh lemon thyme {or regular thyme}
  • Pepper
  • 1/2 C vegan sour cream {I prefer Tofutti brand}
  • 1/4 C Soy creamer {I prefer Wildwood brand}
  • 1/2 untreated lemon zested
  • Juice from 1/2 lemon
  • 3 eggs
  • 1-1/2 C grated Cave Aged Gruyere 
  • Salt & Pepper to taste
***Preheat oven to 400 F
  1. Heat olive oil in large pan and when hot add the vegetables together with a pinch of salt and thyme.  Cover and sauté with a pinch of salt until leek is bright in color, and squash has softened.
  2. Set vegetables aside until they have cooled off and you are ready to assemble your tart for baking.
  3. Add vegan sour cream, Soy creamer to the vegetables and mix thoroughly
  4. Add the lemon juice, zest and carefully mix it in.
  5. Add the eggs and mix it into the filling.
  6. Mix the granted Cave Aged Gruyere carefully into the filling
  7. Roll out the dough on a dusted board, and place it into a prepared springform baking pan
  8. The dough should cover the sides of the pan - once it is placed 
  9. Pour the filling onto the dough
  10. Roll dough extending above the filling down to the filling
  11. Place in oven and bake for about 45 minutes
  12. Let sit for about 5 minutes and it is ready for serving
We enjoyed it with a side of root vegetable salad...

* Do not throw the seeds out; clean all the squash guts from the seeds, pat them dry and place  on a cookie sheet lined with parchment paper.  Add 1 teaspoon of olive oil and put in the oven together with the tart.  Check on them after about 20 minutes or so; sprinkle with salt.  I added our seeds to the root vegetable salad I served on the side....

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