Thursday, February 18, 2010

Roast Squash, Caramelized Onion and Goat Cheese Tart

I brought this to bookclub last time we met and it was well received.
Realize before making this that it will take you a bit of time, but a worthy endeavor it shall be. Make sure you read the recipe clear through so you get an idea of all the steps first.
I'm thinking that if you can plan your meals ahead and carmelize a bunch of onions a day before making this, it'd take a load off the time involved in making this the day of. Also, if you can find it (I couldn't), it'd be well worth the money spent in buying pre-cut butternut squash for this! Those can be real boogers to take down.
The crust for this would be wonderful in any number of savory dishes. Really great, not too unhealthy, and super easy/foolproof. Right up my alley, as I have NO skillz in the pastry making department.

Roast Squash, Caramelized Onion and Goat Cheese Tart:
(Amy Chaplin's fabulous blog Quinoa and Coconut)


1 cup rolled oats

1 cup whole wheat pastry flour, or whole spelt flour (I used whole spelt...delicious!)

1/2 tsp sea salt

1/2 teaspoon baking powder

5 tablespoons extra virgin olive oil, or melted butter ( I used a 50/50 combination)

2-3 tablespoons soymilk, cow's milk, or filtered water (I used unsweetened almond milk)

2 large red onions, sliced (bi-sected top to bottom, then sliced in ~1/4" slices in the other you'd cut onion rings)

1/4 cup extra virgin olive oil, divided

sea salt

2 teaspoons balsamic vinegar

1 large butternut or red kuri squash, 2 1/2 to 3 pounds, peeled and seeded

fresh black pepper

3 or 4 sprigs of fresh thyme, leaves removed

1/4 pound fresh goat cheese

arugula to serve

Pre-heat oven to 325 degrees Fahrenheit.

Pulse oats in a food processor until coarsely ground, place in a bowl with flour, salt and baking powder, mix well. Melt butter (if using) in a small sauce pan over medium heat, add olive oil and brush a little into a 9 inch tart pan with a removable bottom, pour the rest into oat-flour mixture. Mix with a fork until all the butter and oil is combined, drizzle in milk/water and mix until pastry holds together, it shouldn’t be too wet. Press crust into tart pan and pre-bake for 20 minutes, remove from oven and set aside.

Place onions and 2 tablespoons of the olive oil into a wide skillet or frying pan and cook over medium-high heat, stirring every few minutes until they begin to brown, about 10 minutes. Lower heat to medium-low and cook until caramalized, this takes a good 30 minutes, if they begin to stick turn heat down a little. Stir in a large pinch of sea salt and the balsamic vinegar, cook another few minutes. Remove from heat and set aside. (I usually add a small touch of agave nectar when I add the balsamic, and I do add a pinch of salt when first adding the onions to the pan)

Raise oven temperature to 375 degrees.

Cut squash into 3/4 inches chunks, spread on a baking sheet lined with parchment paper, drizzle with remaining olive oil, a large pinch of sea salt and pepper, toss well. Roast for 30 to 35 minutes or until golden brown, remove from oven and set aside to cool.
In a large bowl combine caramelized onions, roasted squash and thyme leaves.
Crumble half of the goat cheese into the bowl and gently toss. Crumble remaining goat cheese over the bottom of the pre-baked tart shell, top with squash mixture and return to oven for another 20 minutes until goat cheese is golden and slightly melted. Allow to cool before serving.

No comments: