Tuesday, January 7, 2014

Delicata Squash Tarte Flambe - 2 ways {#12WksWinterSquash #Dairyfree optional #Vegan}

Welcome to week number 10 - yes as in ten - of 12 weeks of winter squash; friends this is about it.  Can you believe it?  It is hard to believe - I went from a barely winter squash user to a winter squash lover.  Thank you to girlichef and Joanne for inviting, as well as hosting this great event where I expanded our culinary horizon.  Yay!!!

Today it is Tarte Flambe, actually two versions one vegetarian option and an almost traditional option but this one is made with vegan sour cream instead of the cow.  Did you know that a traditional Tarte Flambe does not have any cheese on it?  Just sour cream {for us vegan sour cream}, speck {lean bacon}, and sliced onions....It is delicious, and was a huge hit at the Not So Cheesy Kitchen; I may have caught Mia Rose in the kitchen happily chowing down two slices....
Tarte One with Bacon - Squash - Onion
Tarte Two with Squash - Onion - Sage & Gruyere

Delicata Squash Tart Flambe 

  • 3-1/3 C flour
  • 1 tsp sugar
  • 1 tsp salt
  • 2-1/4 tsp yeast
  • 1 C lukewarm water
  • 1 Tbl Olive Oil
  1. Combine flour, sugar, salt, and yeast in a large bowl.
  2. Combine lukewarm water with olive oil. 
  3. Make a well in the middle of the flour; slowly add in the lukewarm water/olive oil and mix it into the flour.
  4. Using either a kitchen machine, or your hands {I used my hands} knead until a smooth dough forms. 
  5. Cover the bowl with a dish towel and let it rise at a warm spot for at least 1 hour.
  6. When dough has risen, divide it into half  preheat oven to 450F  - leave you pizza pan, or other baking sheet in the oven
  7. Roll the dough out until it is very thin
  8. Repeat with the second piece of dough.
  • 1 C of Tofutti Vegan Sour Cream {or other sour cream of your choosing}
  • 4 oz. lean bacon, or Speck cut into small pieces
  • 1 med/large onion sliced in to fine rings
  • 12 oz. Delicata Squash thinly sliced {skin on}
  •  10 - 15 fresh sage leaves {or more}
  • 1 Tbs Olive Oil
  • 1/2 C Gruyere {optional}
  • Salt and Pepper to taste
  1. In a bowl mix sour "cream" with salt & pepper to taste
  2. Render the bacon in a pan, but be sure not to brown it
  3. Place squash, onions, as well as sage in a large bowl and pour olive oil onto it.  Toss up the veggies with the oil until everything is lightly coated {you may need a little more oil} 
  4. When oven is preheated carefully remove pizza pan {step 6 above} from the oven.  Be careful not to burn yourself.
    1. First Tarte
  5. Place the piece of rolled out dough onto the hot pan
  6. Spread 1/2 C of prepared sour "cream" onto dough; top with all of the rendered bacon/Speck, squash, onions and - if using - sage.
  7. Bake for about 25 minutes at 450 F - Remove from the oven when onions are slightly browned.  
    1. Second Tarte                 
  8. Repeat  step 5 by placing the second piece of dough onto the pizza pan.
  9. Spread the remaining sour "cream" onto dough; top with squash, onions, sage, and - if using - gruyere.
  10. Bake for about 25 minutes at 450 F. 


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