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Squash and Goat Cheese Tarte Soleil with Hazelnuts and Sage
2021-01-21
https://www.metro.ca/userfiles/image/recipes/tarte-soleil-courge-chevre-miel-noisettes-sauge-11468.jpg
PT30M
PT30M
PT1H00M
Preheat the oven to 180ºC (350ºF) with the rack in the middle position.Unroll the puff pastry onto a baking sheet lined with parchment paper. Place a 24-cm (9.5-in) diameter plate on top of the pastry. Use a knife to cut around the plate to trim away the excess dough. Set the trimmings aside for another use.Use a sharp knife to shape an 8-point star (about 12 cm (4 ¾ in)) in diameter) in the middle of the dough.Place the slices of squash on top of the dough around the star. Sprinkle the crumbled goat cheese and halved onions on top. Drizzle with a bit of honey and olive oil. Season with salt and pepper.Fold the points of the star over the toppings to create a sun. Sprinkle hazelnuts on top. Brush the egg wash over the surface. Bake in the oven for 25 to 30 minutes or until the pie is golden. Remove from the oven.Melt the butter in a small pan on medium. Brown the sage leaves in the butter for a few minutes or until they are crispy.Drizzle the sage butter mixture on top of the pie. Serve as an appetizer or as a main course with a green salad.Source: Christelle is flabbergasting
6
Metro
0
0
0
0
1/2 lb (225 g) Première Moisson butter puff pastry
4 slices butternut squash about 3 mm (1/8 in) thick, sliced in half moons (about 110g (1/4 lb) in total)
2 ounces (60 g) Irresistibles goat cheese crumbled
6 small red onion or cipollini onions peeled and halved
1 tablespoon (15 ml) liquid honey
1/2 tablespoon (7,5 ml) olive oil
12 hazelnut halved
1 egg yolk with a bit of milk for the egg wash
1 tablespoon (15 ml) butter
8 leaves fresh sage
To taste salt and freshly ground pepper
Squash and Goat Cheese Tarte Soleil with Hazelnuts and Sage
6
Main course
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME
Ingredients
-
1/2 lb
(225 g)Première Moisson butter puff pastry
-
4 slices
butternut squash about 3 mm (1/8 in) thick, sliced in half moons (about 110g (1/4 lb) in total)
-
2 ounces
(60 g)Irresistibles goat cheese crumbled
-
6
small red onion or cipollini onions peeled and halved
-
1 tablespoon
(15 ml)liquid honey
-
1/2 tablespoon
(7,5 ml)olive oil
-
12
hazelnut halved
-
1
egg yolk with a bit of milk for the egg wash
-
1 tablespoon
(15 ml)butter
-
8 leaves
fresh sage
-
To taste
salt and freshly ground pepper
Preparation
Preheat the oven to 180ºC (350ºF) with the rack in the middle position.
Unroll the puff pastry onto a baking sheet lined with parchment paper. Place a 24-cm (9.5-in) diameter plate on top of the pastry. Use a knife to cut around the plate to trim away the excess dough. Set the trimmings aside for another use.
Use a sharp knife to shape an 8-point star (about 12 cm (4 ¾ in)) in diameter) in the middle of the dough.
Place the slices of squash on top of the dough around the star. Sprinkle the crumbled goat cheese and halved onions on top. Drizzle with a bit of honey and olive oil. Season with salt and pepper.
Fold the points of the star over the toppings to create a sun. Sprinkle hazelnuts on top. Brush the egg wash over the surface. Bake in the oven for 25 to 30 minutes or until the pie is golden. Remove from the oven.
Melt the butter in a small pan on medium. Brown the sage leaves in the butter for a few minutes or until they are crispy.
Drizzle the sage butter mixture on top of the pie. Serve as an appetizer or as a main course with a green salad.
Source: Christelle is flabbergasting
Source :
Metro
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