Recipe: Savory Pumpkin and Walnut Tart
This recipe for Savory Pumpkin and Walnut Tart is from Gregg Shiosaki of the Seattle Culinary Academy at Seattle Central Community College.
More holiday recipes
Makes 4 to 6 servings
1 recipe savory tart dough — (see related recipe at right)
1 small sweet pie or sugar pumpkin, or winter squash such as kabocha or butternut, 1 ¾ -2 pounds, cut in half, seeds and strings removed
1 tablespoon butter, room temperature
Salt and pepper
½ cup walnut halves and pieces
½ small onion, finely chopped, a generous ½ cup
2 tablespoons vegetable oil
1 tablespoon fresh sage leaves, minced
1 large apple, peeled, cored and finely chopped
2 tablespoons cream
4 ounces fresh goat cheese
1. Roll dough into an 11-inch circle and place in a 9-inch pie pan, flute edges and refrigerate crust until needed.
2. Preheat oven to 350 degrees. Rub butter on pumpkin or squash flesh, season with salt and pepper. Bake, cut side up, on a baking sheet pan for 50 to 60 minutes. Check for doneness by piercing with a fork; it should have a little resistance. Pumpkin or squash cooked "al dente" will have more texture for this recipe. (Soft will produce a "pie" texture.)
3. Let pumpkin or squash cool enough to handle and use a spoon to scoop out the flesh from the skin. Coarsely chop the pumpkin into small bite-size pieces (this may be done in a mixing bowl with a fork); it's fine if some of it gets mashed.
4. Lay the walnuts out in a single layer on a baking pan and toast in a 350 degree oven for 10 minutes. Cool, coarsely chop and reserve.
5. Sauté the onions in vegetable oil until translucent. Vigorously rub the sage between your fingers into the onions, add apple, toss together and cook for 1 minute.
6. In a mixing bowl thoroughly combine the chopped pumpkin or squash, walnuts and onion. Taste mixture to see if additional salt and pepper are needed. Whisk eggs, add cream and with a rubber spatula fold into pumpkin mixture until evenly distributed. Place mixture in the tart shell. Break up goat cheese into 1 teaspoon pieces scattered on top of the tart. Bake tart in 375 degree oven for 40 minutes. Let tart rest for 10 minutes before cutting.
Note: Serve with a salad of fall greens and herbs. "Must-have-meat" lovers may substitute crispy bacon bits for the walnuts.
From Gregg Shiosaki, Seattle Culinary Academy at Seattle Central Community College.
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