Acorn Squash and Leek Tart

Yesterday I mentioned the appetizers we had for dinner last weekend. Along with the pita chips and hummus, we also had some mulled wine to help us get into the holiday spirit. For the main course, we had an Acorn Squash and Leek Tart, adapted from the Squash and Gorgonzola Tart recipe from The Kitchen Bible.

Acorn Squash and Leek Tart
Makes 6 servings

1 1/2 cups all-purpose flour
1/4 tsp salt
8 tbsp chilled butter, diced
4 tbsp iced water
1 acorn squash, seeded
1 tbsp olive oil
2 large leeks, pale green and white parts only, thinly sliced
2 eggs
1 egg yolk
1 1/4 cup heavy cream
1/8 cup grated Parmesan
1/2 tsp ground nutmeg
4 oz Gorgonzola
Salt & pepper

First roast the acorn squash. This can be prepared ahead of time. Set the oven to 400 degrees. Cut the acorn squash in half horizontally. Bake for 30 minutes. Chill for half an hour. Cut the squash into thick slices and peel them. I only used 4 slices in the tart.

Prepare the dough an hour ahead. Mix salt into the flour. Cut in the butter, until it resembles cornmeal. Add iced water. Pack into a disc and wrap with plastic. Chill in the refrigerator for 30 minutes. Preheat the oven to 400 degrees Roll disc out on lightly floured surface, then transfer to a tart pan. I used a pie pan. Cover the pan with aluminum foil, and fill it with baking beans, or rice. Bake for 15 minutes. Remove the aluminum foil and bake for 10 more minutes.

Heat the olive oil in a frying pan on medium. Add the leeks and cook for 5 minutes.

Add to the prepared tart shell.

Spread the squash and Gorgonzola on top.

Mix together the eggs, egg yolk, heavy cream, Parmesan, nutmeg, salt and pepper. Pour the mixture in the tart.

Bake for 30 minutes. Let cool for 10 minutes before serving.

Make sure to save room for dessert!

'Tis Pumpkin Season!

The luncheon this weekend was a great success. The pumpkin cheesecake was a hit and the pumpkin gorgonzola tart was "good enough to sell"! Too bad in all the frenzy, I forgot to take pictures. So I will include a picture of the pumpkin from which we took a chunk out for the tart...the "front"side is still carvable though!

I also got two sugar pumpkins. Making a pie or cheesecake from a sugar pumpkin is terribly easy. I'm glad I decided to try it. The flavor is amazing. As this was my first time making a cheesecake, I had some leftover filling, perfect for mini-cheesecakes in the middle of the week. I will have to remember to take pictures when I make those.

The pumpkin gorgonzola tart was a modified version of Squash and Gorgonzola Tart from The Kitchen Bible.

1 1/2 cups all-purpose flour
8 tbsp cold butter, diced
1/4 tsp salt
4 tbsp iced water, as needed
1 lb pumpkin, peeled and seeds removed
olive oil, as needed
14 oz baby spinach
2 large eggs, plus 1 large egg yolk
1 1/4 cups heavy cream
1/8 cup freshly grated Parmesan
1/2 tsp freshly grated nutmeg
freshly ground black pepper
1/4 tsp rubbed sage
4 oz Gorgonzola, crumbled

Cut butter in flour and salt mixture until it resembles corn meal. Add water until all the flour is moistened and form it into a thick disk. Refrigerate for at least 30 minutes. Roll it out for a 8 inch tart pan (I used a pie pan). Chill for 30 more minutes.

Preheat oven to 400 degrees. Line the crust with parchment paper and fill with baking beans or rice. Bake about 15 minutes. Lift off the parchment paper and bake for 10 minutes more.

Slice the pumpkin into thick slices and spread on a baking sheet. Toss with 1 tbsp oil. Bake for 30 minutes, or until tender. Cook the spinach and 2 tbsp olive oil in covered saucepan for about 4 minutes, until wilted. Drain and let cool. Whisk the eggs, egg yolk, cream, Parmesan, and nutmeg together and season to taste with salt and pepper.

Sprinkle salt and sage on pumpkin slices. Squeeze the spinach dry. Spread it in the pastry shell, and top with the pumpkin and Gorgonzola. Pour in the custard. Bake for about 30 minutes or until the custard is set. Cover with foil if top is too brown. Let cool for 10 minutes. Serve hot.

I can't wait to have our friends over for lunch again!