I have a strange penchant for all forms of tarts, pies, quiches, and the sort.I’m not quite sure why, but at the same time I cannot fathom how some people dismiss them without a second thought.
They can be light and welcome in hot weather, or in this case, a warming bear-hug in the colder days.
I got this recipe from Joy, but besides the wonderful addition of poppy and sunflower seeds in the crust, the dough recipe was just not great for me.
I think adding those seeds to my trust Julia Child crust recipe would be just the thing!
For the Crust:
2 cups flour
1 tsp salt
1/2 tsp fresh cracked black pepper
1/4 tsp sugar
up to 1/2 cup iced water
2 tablespoons sunflower seeds
1 tablespoon poppy seeds
For the Filling:
1 butternut squash
1 medium onion
1 clove garlic
2 big handfuls mushrooms, cleaned and sliced
2 Tbsp olive oil
salt and pepper
1 large egg, beaten in a small bowl for egg wash
Make the crust: Blend all the pastry ingredients in a food processor except for the water, poppy seeds, and sunflower seeds.
Add the water in a drizzle as the machine is on.
Be careful because maybe the pastry will be perfect with just under half a cup water.
When the crust has formed, transfer to a bowl and knead in the poppy and sunflower seeds.
Form into a disc, cover with cellophane, and refrigerate.
To make the filling, preheat oven to 375 F.
Cut squash in half and remove inside fibers and seeds. Slice into 1/2-inch thick semicircles and place on a rimmed baking sheet.
Slice the onion in half, remove the skins and slice into 1/4-inch semicircles. Place the onions on the rimmed baking sheet as well.
Smash the clove of garlic and toss it on the baking sheet.
Clean mushrooms with a damp paper towel, slice into bite-size pieces and place on the baking sheet.
Drizzle vegetables with olive oil. Sprinkle with salt and pepper and place in the oven to roast.
Roast until all vegetables are softened and browned, about 35 minutes. Remove from the oven and allow to rest until cool enough to handle.
Once cool, scrape the soft squash from their skins and place in a medium bowl. Spoon the onions, garlic and mushrooms into the bowl as well.
To assemble the tarts, roll the pastry into one large rectangle and cut out six squares.
Equally spoon the filling into the center of the squares, and bring the corners up to form a parcel.
Pinch the edges together to seal. Brush the top with egg wash.
Transfer to a baking sheet and bake for 25 to 30 minutes until golden and bubbling.
Allow to cool for 10 minutes before serving, they are hot!