Recipes For Butternut Squash Tart
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Spread on phyllo leaving 2 inch border.
Recipes for butternut squash tart. Mix pumpkin parmesan cheese and 1 4 teaspoon each salt and pepper. Arrange the mushroom mixture evenly over top of tart. In a small bowl mix the ricotta one egg onions and salt together.
Return tart to 425 oven. Add the ginger cinnamon nutmeg and maple syrup and beat well to combine. Remove tart from oven.
Toss the squash in a bowl with the oil a pinch of salt and black pepper. This competition is now closed. Turn the heat down and cook for about 10 15 mins making sure the caramel doesn t burn.
Prick the dough in the middle of the tart a few times with the tines of a fork and sprinkle most of the lemon zest right onto the rolled out dough. Add the butternut squash and crumble the stilton all over brush the milk in the empty border of the pastry all around the edges bake the tart for 25 minutes until it is golden and bubbling serve hot or allow to cool refrigerate and re heat as desired. When the squash is all in the pan turn the heat on again and cook until the caramel starts to bubble.
Take out of the oven and leave to cool. Gently press into corners and trim excess. Pour into the pastry case and bake for 40 50 minutes until the filling is just set with a slight wobble in the center.
Top with squash melted butter torn sage leaves and chopped walnuts. Sprinkle with the remaining 1 3 cup cheese. While squash is roasting thinly slice onion and in a heavy skillet cook in 1 2 tablespoon butter and remaining 1 1 2 teaspoons oil over moderate heat stirring occasionally until soft and golden.
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