Taste Restaurant, Café & Events Featured Recipe

 

Spiced Butternut Squash Tartlets & Peppermint Pesto

This recipe was prepared for King Juan Carlos & Queen Sophia of Spain.

Tart Dough

Ingredients:
  • 1 large egg
  • 1 1/2 tablespoons heavy whipping cream
  • 2 cups all-purpose flour
  • 1 1/2 tablespoons granulated sugar
  • 1 pinch salt
  • 12 tablespoons cold unsalted butter (1 1/2 sticks)

Tart Filling

Ingredients:
  • 1 medium butternut squash
  • 1/2 cup maple syrup
  • 1/4 cup maple sugar
  • 1/4 cup sugar
  • 1/2 cup milk
  • 4 large eggs
  • 2 tablespoons flour
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon cinnamon

Preparing the Tart Dough
Preheat oven to 350ºF. In a small bowl, mix together the egg and cream. Set aside.

In the bowl of an electric mixer, combine the flour, sugar, salt and butter. Using the paddle on low speed, mix in the butter until it is the size of small peas. With the mixer still on low, add the egg mixture. Mix the dough just until it is no longer dry-looking. It should still be loose and crumbly.

Place the dough on a work surface. With your hands, combine the dough to form a ball. Wrap the dough in plastic wrap and refrigerate until firm but still malleable.

On a lightly floured work surface, roll the dough out to 1/8-inch thick. Line six 4-inch wide tartlet pans with the dough. Be sure to press the dough carefully around the bottom edges of the mold.

Line the dough with parchment and fill each tartlet shell with uncooked rice or beans. Bake until edges are golden brown, about 20 minutes. Remove parchment and rice or beans and bake for an additional 10 minutes or until the entire surface is golden brown.

Reserve and cool.

Preparing the Filling and Baking the Tart
Increase oven temperature to 400ºF. Cut the butternut squash in half and place in an ovenproof pan with 1/4 cup water. Cover and cook until tender-about 40 minutes. Allow the squash to cool. Scoop out seeds and discard. Scoop out flesh and puree in a food processor until smooth. You will need 1 3/4 cups.

In a medium saucepan, heat milk and cream to a simmer. Add 1 3/4 cups squash puree, continue heating gently and stir until smooth. Keep hot but don't boil.

In a medium bowl using a wire whisk, beat eggs and sugar until smooth. Whisk in dry spices, flour and maple syrup until combined. Remove the squash mixture from the heat and add egg mixture, beating constantly. Divide squash filling into the tart shells. Bake the tarts on the center rack of the oven for 15-20 minutes. (You will know when the tarts are done when the edge of the filling is slightly firm, and the center is still a little soft.) Remove from oven and cool. The custard will finish cooking and set after it is out of the oven.

The tarts are at their very best refrigerated and served the next day.

Serve with sweetened whipped cream and peppermint pesto.

Cook's Note: Canned pumpkin or the puree of any winter squash can be substituted for the butternut.

Peppermint Pesto

Ingredients:
  • 2 bunches peppermint leaves
  • 1/2 cup Marcona almonds
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons honey
  • 1/2 cup Riesling or sweet wine
  • 1 tablespoon extra virgin olive oil

Place the peppermint, almonds, pepper and honey in food processor. Pulse until blended. Add the wine and olive oil while the food processor is running.

The sauce should be slightly creamy and easy to spoon onto the plate.

Recipe by CR Conville, Executive Chef, Taste

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