The Epicurious Cookbook by Tanya Steel

Author:Tanya Steel [Steel, Tanya]
Language: eng
Format: epub
ISBN: 978-0-307-98486-9
Publisher: Crown Publishing Group
Published: 2012-10-29T16:00:00+00:00

1. On a lightly floured surface, roll out the dough into a 12-inch round about ⅛ inch thick. Fit the dough into an 11-inch tart pan with a removable fluted rim. Freeze the shell 15 minutes.

2. Preheat the oven to 375°F. Line shell with foil and fill with pie weights or raw rice. Bake the shell in the middle of the oven until the edge is pale golden, about 20 minutes. Carefully remove the foil and weights and bake 10 minutes more, or until the bottom is golden. Leave oven on. Cool shell in pan on a rack.

3. Halve the squash and scoop out the seeds. Lightly brush each cut side with about 1 teaspoon oil and roast the squash on a baking sheet, cut sides down, in the middle of the oven 40 minutes or until soft.

4. While squash is roasting, thinly slice the onion and cook in a heavy skillet in ½ tablespoon butter and the remaining 1½ teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.

5. Cool the squash and scoop out the flesh. In a food processor, purée the squash. Add the whole egg, egg yolk, and cream and blend well. Transfer the mixture to a large bowl and stir in the onion, cheeses, herbs, salt, and pepper to taste. Pour the filling into the shell, smoothing the top.

6. In a small skillet, melt the remaining tablespoon butter and stir in the bread crumbs until combined well. Sprinkle the bread crumb mixture evenly over the filling. Bake the tart in the middle of the oven 40 minutes, or until filling is set. Cool the tart in the pan on a rack 10 minutes and then carefully remove rim. Serve.

“Buy a slightly larger squash and a large onion. Then use the leftover purée, caramelized onions, and goat cheese the next day to make gourmet grilled cheese sandwiches.”

A cook, Charlottesville, Virginia

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