Well, neither are true. Living in a tropical climate doesn't mean that our temperature does not dip to a comfortable cool in the evening, and early morning. This is the best time of the year. I love fall, and I do miss the changing of the leaves to a gorgeous orange, yellow, and amber colors. I love the pumpkin patches, and the pumpkins sold in all the supermarkets, all the hearty soups, stews, and mostly pumpkin desserts, and savory squash dishes, and tarts...as this one for example!
I'm linking my Savory Butternut Squash Tart to: Full Plate Thursday , 10-27-11
@ Miz Helen's Country Cottage
I didn't want to be the last food blogger to present you with a sweet, or in this case, a savory delectable Butternut Squash Tart...but first, and most important, is the dough, which is used in pies, and for this free-form tart. Very simple, and easy to make; mix the tart ingredients in your food processor...the main thing is, as soon as the dough incorporates, you are ready to wrap it in plastic wrap, pat it down, and chill for at least 1 hour.
My own recipe
1 medium onion, cut in half, and thinly sliced
1/2 small butternut squash, peeled, and
thinly sliced
chopped fine
1 sprig fresh rosemary, peeled off sprig, and chopped fine
(you can use different herbs, such as parsley, thyme,
cilantro, basil, dill...choice is yours, just use 2 kinds to combine.)
4 ounces grated (course grated) aged, or any kind of sharp cheddar=1 cup grated
1 double pie/tart recipe
salt, and pepper
1 large egg beaten with 1 Tbsp. water
Preheat oven to 400 degrees F. In a large bowl, add onions, and the thinly sliced butternut squash.
In a large skillet, saute the onions and the squash, over medium-high heat. Add the salt, and pepper,
the chopped herbs. Saute for about 10 minutes, just to let the onions, and the squash soften a little.
Take it off the heat, and sprinkle, half the grated cheese, stirring carefully.
Spoon the squash mixture unto the crust, leaving a 2 inch border. Sprinkle the rest of the grated cheese, on top. Fold the border of the crust, over the crust mixture in an overlapping pattern, shown on the picture.
Brush the crust with the egg wash. Bake for 20 to 25 minutes, until the crust gets golden brown, the cheese totally melted, and vegetable are tender.
Serve with a salad, if desired. 4 servings.
