Happy New Year 2018!
This is the year of my son’s GCSE so I am in a rush of brushing up my science knowledge to help him even if it’s just a little. I have started a nutrition course, my sourdoughs (wheat and rye) are bubbling away and I am full of energy to tackle at least the next few month smoothly.
I am guessing you had like me goose, turkey or a red meat roast over the festive period too often. So I wanted to start with a vegetarian tart recipe with butternut squash and cavolo nero, the Italian kale version that is available easily and full of flavour. We have our butternut squash harvest stored in our shed and every time I walk in hoping nature has not taken its toll. Speaking of hungry mice having breakfast, lunch and dinner.
Being a passionate home baker and teacher I have given you the best ever pastry recipe from Michel Roux’s book “Pastry”.
There are 4 major pastry doughs you need to know in your life – two shortcrust pastries and two sweet pastries
pâte brisée – a savoury pastry which is delicate and crumbly
flan pastry – less delicate with a crispier texture
pâte sucrée – sweet pastry used for fruit tarts, not so fragile
pâte sablée – fragile and delicate due to high butter content, melt in the mouth
This pastry recipe makes about 450g dough just about what you need for the Butternut Squash Tart
- Take a bowl and measure the flour then add salt, sugar, milk and last add the cubed butter. Turn this on a work surface and put the egg in the middle. Take a knife and mix the egg into the flour. If the butter is not yet pea sized just cut with the knife through like you would chopping herbs. Now start with your hands to working to a dough until it holds together. Using the palm of your hand, work the dough by pushing it away from you 5 times until it is smooth.
- When using straight away, roll out to a round of 3mm thickness and cover the bottom and sides of your lined pastry dish. Depending on the tart dish or the type of tart you would like to bake. Then put in the fridge for at least 30 minutes. Otherwise roll it into a ball, wrap in cling film and refrigerate until ready to use.
- Preheat the oven to 180 - 190 degrees C/fan. Prick the base of your pastry. Line with baking parchment or greasproof paper and fill with baking beans or dried pulses to weight the pastry down. Bake for 20 minutes, then remove the beans and paper and return to the oven for 5 minutes. Set aside to cool down.
Butternut Squash Tart with Cavolo Nero
This butternut squash tart is an adapted recipe from the book “A love for food” – Daylesford
My preference is using Cavolo Nero but you can also use Kale or Curly green Cabbage. Spinach has too much liquid which would need lots of draining otherwise the tart goes soggy.
The shortcrust tart can be blind baked a day ahead and should be 23-26cm in diameter and at least 5-7cm high.
Lovely to be served on its own with a rocket salad or accompanied with a white fish or roasted chicken.
- 80 g Unsalted Butter
- 300 g Cavolo Nero Stalk removed and chopped
- 1 Butternut Squash peeled, seeds removed and roughly grated
- 2 Free Range eggs
- 4 Free Range egg yolks
- 250 g Mascarpone Cheese
- 100 mL Double Cream or Sour Cream or 150g Quark
- 100 g Cheddar cheese grated
- 50 g Parmesan cheese finely grated
- 2-3 gloves of garlic chopped, sea salt and pepper
- 1 Blind baked pâte brisée 23-26cm diameter
- Preheat the oven to 140 degrees C fan. Melt the butter in a large pan at low temperature, add the cavolo nero and garlic and cook for 10 minutes. Increase the heat, add the grated butternut squash and continue to cook, stirring occasionally. The vegetable should be slightly softened. Season with salt and pepper and let cool.
- In a mixing bowl whisk the eggs, yolks, mascarpone and cream (or sour cream or quark) to a smooth paste. Add both cheeses and stir through. Put the cooled vegetables in your blind baked pastry, pour the eggy/cheese mixture over and stir through with a folk. smooth level with the back of a spoon and you may grate some more cheddar cheese on top for a cheese crust.
- Put into the preheated oven and bake for 40-50 minutes. The top should be golden and not wobbly anymore. Check with a skewer in the centre if it does not smear anymore.