220 - 2 pans,
2 burners, 20 minutes:
How Could this be bad? This is an example of a great app that you can
make with stuff you already have... Put anything you like on top of a
sheet of puff pastry and bake it. How about pecans (be careful add them
when theres about 3 minutes of cooking left or they will burn).. or
more cheese, or hot sauce, or carrots, or crasins, or mustard, or
tomatoes, or sweet onions, or left over chicken, or Jimmy Dean sausage,
or any hard veg, or ...
JUST REMEMBER: HOT SOUR SALTY SWEET. This recipe below needs Hot, salt,
sweet. The vinegar is the sour. So lets fix it. SWEET: The crasins
would work, or you could stir in some Honey in the cheese egg mixture.
SALT: add some salt, maybe finishing salt on top after it done. Only
takes a little so that every bite has a crystal of salt in it as a
litle surprise. HOT: 5 drops of tabasco in the egg mixture or Sriracha
on top after it's cooked.. Easy
Mushroom, Butternut Squash & Gruyère Tart
One 1 1/2-pound butternut squash—peeled, seeded and cut into 1/2-inch
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1 large shallot, thinly sliced
1 pound assorted mushrooms, trimmed and cut into 1-inch pieces
1 teaspoon sherry vinegar
1/4 teaspoon freshly grated nutmeg
All-purpose flour, for dusting
14 ounces chilled all-butter puff pastry
2 large egg yolks
1/4 cup crème fraîche
1/4 pound Gruyère cheese, shredded
2 teaspoons chopped thyme
Preheat the oven to 375°. Spread the squash on a baking sheet and toss
with 2 tablespoons of the oil. Season with salt and pepper. Bake for 25
minutes, until just tender. Transfer to a bowl. Increase the
temperature to 400°.
Meanwhile, in a skillet, melt the butter in the remaining 2 tablespoons
of oil. Add the shallot and cook over moderate heat, stirring, until
softened. Add the mushrooms, cover and cook, stirring, until tender,
about 7 minutes. Season with salt and pepper and remove from the heat.
Toss with the vinegar and nutmeg and add to the squash.
Line a baking sheet with parchment. On a floured work surface, roll the
puff pastry out to 12 1/2 by 14 1/2 inches. Using a knife, trim the
pastry to 12 by 14 inches. Transfer to the baking sheet and prick the
pastry with a fork all over except for a 1/2-inch border. Bake the
pastry for 20 minutes, until golden; pierce with a fork if it puffs
during baking. Let cool.
Stir the egg yolks, crème fraîche, Gruyère, thyme, 1/2 teaspoon of salt
and 1/4 teaspoon of pepper into the mushrooms and squash. Spread the
mixture on the pastry inside the border. Bake for 15 minutes, until the
cheese is melted. Cut into squares and serve.