Roasted Squash Tart
A vegetarian fall and winter favorite, perfect with our Chardonnay, Bien Nacido.
- 4 cups mushrooms, cremini, chanterelle, oyster, sliced
- 2 large leeks, white to light green parts, well cleaned.
- 3 cups butternut squash, peeled, cut into ½-inch cubes
- Extra virgin olive oil
- Freshly ground pepper and sea salt
- 1 sheet of puff pastry, thawed
- 1 teaspoon fresh thyme leaves
- Pinch of chile flakes
- 1 cup grated aged Gouda cheese (Old Amsterdam, with its brittle, crumbly, crystalline texture and complex burnt-caramel flavor, is an excellent choice to use for this recipe. Goat’s milk Gouda and smoked Gouda are also good options here.)
- Fresh chopped herbs (parsley and chives), for garnish
Heat the oven to 400°F. On a large parchment paper-lined baking sheet, toss the mushrooms and leeks with 2 tablespoons olive oil, salt, and pepper and spread out evenly. On another large parchment paper-lined baking sheet, toss the squash with 2 tablespoons olive oil, salt, and pepper and spread out evenly, as well. Roast both pans of vegetables for about 25 minutes, until lightly browned at the edges. Don’t let the vegetables get too brown or overcooked, as they will be cooked again. Set aside to cool, To prep ahead, you can roast the vegetables earlier in the day.
Lightly oil a large baking sheet. Roll the puff pastry into a rectangle to thin out the dough to ¼ inch, then transfer to the oiled baking sheet. (It does not have to be perfectly shaped.)
Spread the mushroom-leek mixture onto the dough, sprinkle with fresh thyme and chile flakes, and top with the grated cheese, followed by the roasted squash Sprinkle lightly with salt and drizzle with some olive oil. In a 400°F oven, bake 25-30 minutes, until golden brown all over.
Serve warm, with fresh chopped herbs, and a glass of 2017 Chardonnay, Bien Nacido.