ROASTED MUSHROOM AND BUTTERNUT SQUASH TART
This is a substantial tart with a crunchy, whole-grain dough. Don't be put off by the yeast in the dough. It makes it both airy and crisp, and isn't at all hard to handle. You don't even need a mixer; this dough comes together quickly and easily by hand. For the most complex flavors, use a variety of different types of mushrooms, though just one kind is fine if that's what you have. Oysters, maitake, shiitake, black trumpet and chanterelles are best, but even cremini mushrooms work nicely. Serve this warm or at room temperature, preferably within 6 hours of baking for the crispiest crust, though it will hold up for a day or two if you store it in the refrigerator and reheat it in a 300 degree oven before serving.
Provided by Melissa Clark
Categories finger foods, pies and tarts, appetizer, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Prepare the dough: In a medium bowl, sprinkle dry yeast and sugar over 2/3 cup/158 milliliters warm water. Let stand until foamy, 5 to 10 minutes, then add oil.
- In a large bowl, whisk together flours and salt, then stir in yeast mixture with a wooden spoon until combined. Turn out onto a floured surface and knead until dough is uniform and elastic, 3 to 5 minutes, adding more flour if needed. (Flour your hands if necessary to keep dough from sticking.) Or, if the dough seems a bit dry, add a bit more water.
- Transfer to an oiled bowl, turn dough to coat it with oil, cover with a damp cloth and let rest in a warm place until doubled in bulk, 1 to 2 hours (or longer if you kitchen is cold or drafty).
- Meanwhile, prepare the topping: Heat oven to 450 degrees. On a large rimmed baking sheet, toss mushrooms and leeks with 2 tablespoons olive oil and salt and pepper to taste. On another rimmed baking sheet, toss the squash with 1 tablespoon oil and salt and pepper to taste. Spread squash and mushroom mixtures out evenly on their respective pans and roast until lightly browned at the edges, 15 to 20 minutes for the mushrooms, 18 to 22 for the squash. Don't let the vegetables get too brown, you will be cooking them again. Transfer baking sheets to a wire rack and let vegetables cool. (You can roast the vegetables up to 8 hours in advance.)
- Lightly oil a rimmed baking sheet. Roll dough out on a floured surface to an 11- by 16-inch/28- by 41-centimeter rectangle, then transfer to oiled baking sheet and press the dough out to the sides. Cover with a damp cloth and let rest for 30 minutes.
- Heat oven back to 450 degrees. Spread mushroom mixture over dough, sprinkle with thyme and red pepper flakes and top with squash. Sprinkle lightly with salt, then with cheese, then drizzle with olive oil. Bake until golden brown all over, 14 to 18 minutes. Serve hot or warm, sprinkled with chives if desired and lemon juice to taste.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 425 milligrams, Sugar 3 grams, TransFat 0 grams
BUTTERNUT SQUASH AND MUSHROOM WELLINGTON
Butternut squash coated in maple syrup, and soft, earthy mushrooms are sautéed then wrapped in a crisp, flaky puff pastry in this recipe. It's softly sweet and bursting with autumnal flavors, with goat cheese providing some soft, tangy creaminess. Try it on a chilly night, paired with a glass of white wine.
Provided by Melissa Clark
Categories dinner, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 400 degrees and line a large baking sheet with parchment.
- In a very large skillet over high heat, melt 2 tablespoons butter. Add the squash in a single layer and cook, undisturbed, for 4 minutes. (If squash won't fit in a single layer, cook it in batches). Stir and continue to cook until squash is golden, 7 to 10 minutes more. Stir in the syrup, thyme, paprika and 1/4 teaspoon salt; cook one minute. Scrape mixture into a bowl.
- Turn the heat down to medium and melt the remaining butter in the skillet. Stir in garlic and shallot; cook 1 to 2 minutes. Add the mushrooms and remaining salt. Cook until mushrooms are soft and their juices evaporate, about 10 minutes. Stir in the wine and cook until the mixture is dry, about 5 minutes. Stir in the pepper and parsley. Taste and add more salt if needed.
- On a lightly floured surface, unwrap the puff pastry. Cut into 2 5-by-15-inch rectangles. Spread mushrooms on each pastry rectangle leaving 1/4-inch border. Spoon the cheese crumbles over the mushrooms. Then spoon the squash over the cheese, leaving a 1 1/2-inch border (it will look like a stripe of squash lying on a bed of cheese and mushrooms).
- Brush the exposed borders of dough on each rectangle with the egg wash. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Transfer the pastries to the baking sheet and turn them over so that the seam is face down. Brush the tops with more egg wash. Bake until they are puffed golden, and firm to the touch, about 30 minutes. Let cool for 10 minutes, slice and serve.
Nutrition Facts : @context http, Calories 473, UnsaturatedFat 17 grams, Carbohydrate 37 grams, Fat 31 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 12 grams, Sodium 369 milligrams, Sugar 4 grams, TransFat 0 grams
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