Tuesday, August 15, 2017

Japanese Squash Tart



Looking for new squash recipes? Try this delicious tart prepared with Japanese squash, also called 'hokkaido': a gluten-free, vegetarian tart very easy to make.

INGREDIENTS

For the Japanese Squash Pastry

  • Rice flour - 75 g
  • Cornmeal - 75 g, fine
  • Potato flour - 75 g
  • Xanthan gum - 1 tsp, heaped
  • Salt - 1 pinch
  • Butter150 g
  • Eggs1, beaten with 2 tbsp water

For the Filling
  • Squash - 1 large Hokkaido or butternut squash, peeled, halved, seeds removed
  • Butter - 80 g
  • Onion -1 large, finely chopped
  • Salt
  • Pepper
  • Eggs - 2
  • Egg yolks - 4
  • Mascarpone - 250 g
  • Cream - 100 ml, 48% fat
  • Cheddar - 70 g, grated
  • Parmesan - 100 g, grated
  • Olive oil
INFO BOX

  • Preparation time - 1 h 35 m
  • Cooking time - 50 m
  • Recipe category - Appetizer
  • Recipe yield - 6

PREPARATION


HOW TO MAKE JAPANESE SQUASH TART RECIPE FOR THE JAPANESE SQUASH TART PASTRY

To prepare the Japanese squash tart Sift the dry ingredients into a mixing bowl.

Rub in the butter until the mixture resembles fine breadcrumbs.

Make a well in the centre and carefully add some of the egg and water mixture - just enough to bring the pastry together.

Bring the dough together into a ball.

Knead lightly on a surface dusted with flour until smooth.

Wrap in cling film and chill for at least 30 minutes to firm up.

Heat the oven to 200°C (180° fan) gas 6. Grease a deep 20 cm flan dish or tin.

Roll out the pastry about 3mm thick between 2 sheets of non-stick baking paper, to hold the pastry together.

Line the dish with the pastry and prick the base with a fork. Chill for 15 minutes.

Cover with non-stick baking paper and fill with baking beads or baking beans and bake for 10 minutes.

Remove the paper and beans and cook for a further 5 minutes until the base is dry to the touch.
FOR THE FILLING

Grate half the Japanese squash into a bowl and slice the other half.

Heat the butter in a pan and cook the onion for 2 minutes, stirring continuously.

Increase the heat, add the grated squash and continue to cook for 2-3 minutes, until the slightly softened.

Taste and season with salt and pepper. Set aside to cool.

Whisk together the eggs, yolks, mascarpone and cream, then stir in the cheddar and parmesan.

Drain any excess liquid from the vegetable mixture, season again to taste, and mix lightly.

Spoon into the pastry case and level with the back of the spoon.

Arrange the squash slices on top of the filling and drizzle with olive oil.

Bake the Japanese squash tart for 30-40 minutes, until fully cooked.

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