We got one of those three tier steamer thingy-s as a wedding present, which makes doing lots of veg SO much easier and will be in full use for Christmas. But we're off to Cali for Thanksgiving. We're having turkey, stuffing, corn pudding, green beans, sweet potatoes, salad, cranberry sauce and rolls
And if the jet lag isn't too bad I'm making my famous butternut squash tart. Aimiloo, it's super easy to make and you can do it the day before so it won't take up any of the space on your hob - you can heat it up in the oven while the turkey rests! Here's how - you'll have to do some Brit conversions (oh, and I actually double the dough 'cause I prefer a slightly less thin crust and found that without doubling it it was a bit hard to get it to fit in the pan....)
OVEN-ROASTED BUTTERNUT SQUASH TART
WITH ROASTED GARLIC-THYME CRUST
Yield: about 8 servings
2 lb. butternut squash (2 small ones)
2 tablespoons butter
Salt and ground white pepper to taste
1 egg, beaten
4 tablespoons roasted garlic
4 teaspoons milk
2 teaspoons fresh thyme leaves, chopped
2 cups all purpose flour
2 teaspoons sugar
1 teaspoon salt
13 tablespoons cold unsalted butter, cut in pieces
Filling:
1. Preheat oven to 375°
2. Cut the squash in half lengthwise and remove seeds. Put the cut side of the squash down in a baking dish with about 3/4” of water. Bake for 1 hour or until the squash is tender.
3.Remove from the oven and allow to cool slightly. Peel the tough skin away. Puree the squash in a food processor with 2 tablespoons of butter. Season to taste with salt and pepper.
At this point you can put the filling in a tuperware in the fridge until you're ready to finish the tart.
Crust:
1. Whisk the egg, roasted garlic, milk and thyme in a small bowl.
2. Combine the flour, sugar, and salt in a mixing bowl. Add the butter. On low speed, mix until fine and crumbly. Slowly pour in the egg mixture and mix until just combined.
3. Refrigerate for one hour.
4. Place the rack in the lower area of the oven. Preheat oven to 375°.
5. Set a tart pan with a removable bottom on a baking sheet. Roll the chilled dough on a floured surface to fit the reserved tart pan. Line the tart pan, fitting the dough into the corners. Trim the edges. Refrigerate until firm (approximately 30 minutes).
6. Use a fork to prick the bottom of the chilled pastry. Line the pastry with foil or parchment paper and fill with pie weights. Bake until partly set and golden (about 20 minutes) and then remove the foil or parchment and weights.
Cool in the tart pan until you're ready to finish the tart (stick it in the fridge or even in a cool part of the kitchen, wrapped in cling film until you're ready to assemble it.)
When you're ready to finish the tart, spread the puree evenly in the shell. Bake for 10-15 minutes at 375° until the tart and the shell are hot. Serve warm.
NOTE: To roast the garlic, place a whole garlic head on foil. Sprinkle with olive oil, salt and pepper. Wrap the foil around the garlic. Bake in a 375° oven until soft (about 30 to 40 minutes).
