Acorn Squash and Leek Galette
18 Mar 2012 5 Comments
in Appetizers, Bake, Food, Gourmet, Healthy, Main Dish, Pie, Tart Tags: acorn squash, galette, hello boutique, leek, squash
Today I’m guest posting for my friends over at Hello Boutique. Seeing the new fashion styles at their online store inspired me to put a new spin on my menu. Like maybe making more of these low calorie galettes for starters. They will have you ready for spring in no time.
Acorn Squash & Leek Galette
2 butternut squash
1 large leek, chopped
1 tablespoon butter
2 tablespoons olive oil
4 oz cream cheese
1 cup of cheddar cheese, shredded
Salt & pepper to taste
9-inch piecrust, store bought is perfect (I used pillsbury pie dough)
Preparing the Acorn Squash:
Preheat the oven to 350 degrees
Cut the acorn squash in half, scoop out seeds. Using 1 tablespoon of butter, dollop into the center of squash, place on a baking sheet lined with aluminum foil to one side, leaving room for the leeks. Taking the chopped leeks and toss with olive oil, set to the other side of foil lined baking sheet, place in oven. Bake for 30 to 35 minutes or until squash is tender when pierced with a fork. Remove from the oven and let cool for a few minutes prior to mixing with other ingredients.
While acorn squash and leeks are roasting, roll out the piecrust to fit a rectangular cookie baking sheet, set aside until ready to use.
Mix cream cheese and 3/4 of the shredded cheddar cheese in a bowl. Scoop the acorn squash out, along with the leeks. Combine into the cheese mixture, mix well. Spread evenly over piecrust, leaving a couple of inches along the edges to fold over. Sprinkle the remaining cheddar cheese on top. Place in oven and bake for 20 minutes or until golden brown in color. Allow to cool for 10 minutes, slice and serve. Enjoy!
*recipe adapted from Three Many Cooks
Like this:
Pear & Almond Frangipane Tart
17 May 2011 4 Comments
in Bake, Dessert, Gourmet, Tart Tags: almond, almond frangipane, anjou, bosc, frangipane, pear, Tart
How do I love pears? Let me count the ways. Eating them plucked freshly from a tree, poached in a savory sauce, sautéed with a sweet syrupy glaze, juiced and smoothie style; simmered for a preserve or paired with pork. I love them grilled and tossed into a salad, coal oven roasted atop of a pizza, but the most delicious way to eat them are baked within a tart – today’s recipe.
Pear Almond Frangipane Tart
I must confess… as this summer approaches I am patiently awaiting for my in-laws pear tree to begin bearing this luscious juicy fruit.
I’m passionate about all fruit, well, because you can do so much with it. Blending this incredible edible treat into a an array of recipes or on its own, either way they are pure goodness. They even make beautiful center pieces and still life for paintings, like the one below. To me nothing compares to the flavors of fresh fruit, while eating it has me reminiscent of lazy summer afternoons, filled with sunshine, picnics and beach getaways.
Fruit Bowl by Rebecca Angelakos
This is my first attempt at any kind of frangipane, so I’m using a ready-made pastry shell, until I’m better acquainted with tart shells. My fear of a shrinking tart outweighed my confidence at making one from scratch, coupled with the fact that time was not on my side this day. In an effort to please every sweet palate, I was also baking for little people visiting us … vanilla on vanilla cupcakes would surely make them happy.
When I do have the courage to attempt my very own tart shell, I will be seeking the guidance from the lovely and witty Deb Perelman of Smitten Kitchen and her take on Pear and Almond Tart. Her adaptation of a sweet tart recipe gives me the confidence I’m hoping for – fingers, toes, legs and eyes crossed.
Pear & Almond Frangipane:
Poached Pears
Poached Pears:
6 whole Anjou Or Bosc Pears
½ sticks Butter
4 Tablespoons Sugar
1 cup White Wine
½ cups Golden Syrup (Lyle’s Golden Syrup)
2 Tablespoons Vanilla Bean Paste
Almond Frangipane Filling
Almond Frangipane: Adapted from The Martha Stewart Living Cookbook
1 cup whole blanched almonds, toasted and cooled
1/2 cup plus 3 tablespoons sugar
1 stick unsalted butter (8 tablespoons), softened
1 large egg room temperature
1 large egg yolk room temperature
2 teaspoons all -purpose flour
1 vanilla bean, halved lengthwise and seeds scraped
1/2 teaspoon salt
For pears preheat oven 425 F. Slice off the bottom of each pear just enough so it will stand upright. Peel the entire pear leaving the stem intact and skin at the top; pat dry with a paper towel. Rub butter over the peeled part of the pear; stand the pears in a small baking dish and sprinkle generously with sugar.
Pour wine into baking dish, add golden syrup (you may substitute golden syrup with 1/4 cup honey or 1/4 cup maple syrup or 1/4 cup Karo syrup); add vanilla bean paste. Bake until pears are soft when pierced with a knife and well browned, about 45 minutes; using a spoon, baste the pears occasionally with baking juices, adding water as needed to prevent evaporation. You can make the pears a few days in advanced, 2 to 3 at most.
For the almond frangipane preheat oven to 375F. Finely grind the almond with 3 tablespoons cup sugar in food processor. Add butter and remaining 1/2 cup sugar to a mixing bowl in an electric mixer; cream on medium speed until pale and fluffy, about 2 minutes. Add the egg and the yolk, mixing for 2 minutes. Add the almond mixture, flour, vanilla seeds and salt, mix on medium-high speed until fluffy, about 3 minutes. You can make the almond filling up to 2 to 3 days in advanced, be sure to refrigerated in airtight container.
Cover the bottom of tart shell with the almond filling spreading evenly, fill the tart shell almost to the top, 3/4 full. Remove poached pears from baking dish and drain the excess liquid by patting dry with a paper towel, this prevents the almond frangipane from getting to soggy. Cut each pear in half, scoop out core and remove all seeds, continue cutting into 1/2 inch thick slices crosswise. Arrange sliced pears in circular layers until the tart is completely covered with pears.
Preheat oven at 350F. Bake in the center of oven on a baking sheet until golden, 45 to 50 minutes. Let cool on a wire rack.
Pear Almond Frangipane
This was pure goodness, not a single crumb remained, well, because I licked the bottom of the pan!
All that is left is this lovely quote:
“It is, in my view, the duty of an apple to be crisp and crunchable, but a pear should have such a texture as leads to silent consumption.” ~ Edward Bunyard, ‘The Anatomy of Dessert’
