Butternut Squash Tartlets With Cheese Lattice
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Butternut Squash Tartlets With Cheese Lattice
  Squash    Cheese  
Last updated 6/12/2012 1:11:40 AM. Recipe ID 39264. Report a problem with this recipe.
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      Title: Butternut squash tartlets with cheese lattice
 Categories: None
      Yield: 6 Servings
           Sunflower seed pastry dough;
           -recipe follows
           Raw rice or beans for
           -weighting the shells

      1 c  Pureed steamed butternut
           -squash (procedure follows)
    1/4 c  Heavy cream
      1 lg Egg; beaten lightly
      1 ts Chopped fresh sage
    3/4 ts Salt; or to taste
    1/4 ts Black pepper; or to taste
      1 pn Cayenne pepper
    1/4 lb Thinly sliced Gruyere; cut
           -into 36 (1/8-inch) strips,
           -for the lattice
  Preheat oven to 425 degrees.
  Make the shells: Roll out the dough 1/8-inch thick on a lightly
  floured surface and with a 4 1/2 -inch round cutter cut out 6 rounds,
  gathering and rolling the scraps as necessary. Press each round into
  a fluted metal tartlet pan, 3 1/4 inches across the bottom and
  5/8-inch deep, prick the shells lightly with a fork, and chill them
  for 30 minutes or freeze them for 15 minutes. Line the shells with
  foil, fill the foil with the rice, and bake the shells in a
  jelly-roll pan in the lower third of the oven for 15 minutes. Remove
  the rice and foil carefully and bake the shells for 5 to 7 minutes
  more, or until they are golden. Let the shells cool in the pans on a
  rack. The shells may be made one day in advance and kept in an
  airtight container at room temperature.
  Reduce the oven temperature to 375 degrees. Make the filling: In a
  food processor or bowl with a whisk blend the squash with the cream,
  the egg, sage, the salt, pepper, and cayenne.
  Divide the filling among the tartlet shells, smoothing it, and
  arrange 6 strips of Gruyere, trimming them to fit, in a lattice
  pattern on each tartlet.
  Bake the tartlets in a jelly-roll pan in the middle of the oven for
  20 to 25 minutes, or until the filling is puffed slightly and the
  cheese is melted, and serve them immediately.
  1/4 cup salted roasted sunflower seeds 1 cup all-purpose flour plus
  additional for dusting the dough 3/4 stick (6 tablespoons) cold
  unsalted butter, cut into bits
  In a food processor grind fine the sunflower seeds with 1 cup of the
  flour, add the butter, and blend the mixture until it just resembles
  coarse meal. Transfer the mixture to a bowl and toss it with 2 to 3
  tablespoons ice water, or enough to just form a dough. Knead the
  dough lightly with the heel of the hand against a smooth surface,
  distributing the butter evenly, for a few seconds and form it into a
  ball. Dust the dough with the additional flour, flatten it slightly,
  and chill it, wrapped in waxed paper, for at least 1 hour or
  To Steam and Puree Butternut Squash
  Cut the squash into 2-inch pieces, discard the seeds and strings, and
  in a steamer set over boiling water steam the squash, covered,
  checking the water level every 10 minutes and adding more water as
  necessary, for 30 to 40 minutes, or until it is very tender. Let the
  squash cool until it can be handled, scrape the flesh from the skins
  into a food processor, discarding the skins, and puree it. If the
  puree is watery, drain it in a sieve lined with paper towels set over
  a bowl for 10 to 15 minutes. 1 pound raw squash makes about 1 cup
  Yield: 6 servings

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Recipe ID 39264 (Apr 03, 2005)

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