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!
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!
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