debra_shapiro's Notes:
4 cups cups of peeled butternut squash, cut into 1 in. cubes Ask a question about this ingredient
1 small onion, sliced thin Ask a question about this ingredient
2 tablespoons TBLS fresh sage, julienned Ask a question about this ingredient
1 tablespoon olive oil, approx. Ask a question about this ingredient
1 cup cream Ask a question about this ingredient
1 cup half & half Ask a question about this ingredient
2 large egg yolks Ask a question about this ingredient
2 whole large eggs Ask a question about this ingredient
1/2 cup freshly grated parmesan Ask a question about this ingredient
6 ounces log of goat cheese, crumbled Ask a question about this ingredient
1 cup 2 sticks cold unsalted butter Ask a question about this ingredient
2 tablespoons vegetable shortening Ask a question about this ingredient
3 cups unbleached white flour Ask a question about this ingredient
1/3 cup cold water, about Ask a question about this ingredient
1 tablespoon sugar Ask a question about this ingredient
Make crust: Combine flour and sugar in the bowl of a stand mixer, or other large bowl. add a good pinch of salt. Cut the butter and shortening into tablespoon pieces and drop in. Use the paddle beater to cut the butter, shortening, and flour together. Alternatively, this can be done by hand with a pastry blender.
Ask a question about this stepWith the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
Ask a question about this stepLightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, wrap in plastic wrap or waxed paper, and chill for about 30 minutes before rolling.
Ask a question about this stepMake tart filling: Preheat oven to 400° Combine the squash, onion, and sage in a bowl, pour in olive oil, and toss to coat well. Season with coarse salt and ground pepper. Spread in a thin layer on a baking sheet and roast until the onions and the squash have caramelized edges.
Ask a question about this stepAssemble tarts: Roll out the crust and fit it into two 8 or 9 inch fluted tart pans with removeable bottoms. Sprinkle half the parmesan into each crust. Divide the squash mixture between the two pans. Sprinkle the goat cheese on top of the squash. Beat the eggs, egg yolks, cream and half & together and pour over. Place the tart pans on a baking sheet, place in the oven, and immediately turn the heat down to 375°. Bake for about 35 minutes until puffed and golden.
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Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
