ROASTED MUSHROOM AND BUTTERNUT SQUASH TART
This is a substantial tart with a crunchy, whole-grain dough. Don't be put off by the yeast in the dough. It makes it both airy and crisp, and isn't at all hard to handle. You don't even need a mixer; this dough comes together quickly and easily by hand. For the most complex flavors, use a variety of different types of mushrooms, though just one kind is fine if that's what you have. Oysters, maitake, shiitake, black trumpet and chanterelles are best, but even cremini mushrooms work nicely. Serve this warm or at room temperature, preferably within 6 hours of baking for the crispiest crust, though it will hold up for a day or two if you store it in the refrigerator and reheat it in a 300 degree oven before serving.
Provided by Melissa Clark
Categories finger foods, pies and tarts, appetizer, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Prepare the dough: In a medium bowl, sprinkle dry yeast and sugar over 2/3 cup/158 milliliters warm water. Let stand until foamy, 5 to 10 minutes, then add oil.
- In a large bowl, whisk together flours and salt, then stir in yeast mixture with a wooden spoon until combined. Turn out onto a floured surface and knead until dough is uniform and elastic, 3 to 5 minutes, adding more flour if needed. (Flour your hands if necessary to keep dough from sticking.) Or, if the dough seems a bit dry, add a bit more water.
- Transfer to an oiled bowl, turn dough to coat it with oil, cover with a damp cloth and let rest in a warm place until doubled in bulk, 1 to 2 hours (or longer if you kitchen is cold or drafty).
- Meanwhile, prepare the topping: Heat oven to 450 degrees. On a large rimmed baking sheet, toss mushrooms and leeks with 2 tablespoons olive oil and salt and pepper to taste. On another rimmed baking sheet, toss the squash with 1 tablespoon oil and salt and pepper to taste. Spread squash and mushroom mixtures out evenly on their respective pans and roast until lightly browned at the edges, 15 to 20 minutes for the mushrooms, 18 to 22 for the squash. Don't let the vegetables get too brown, you will be cooking them again. Transfer baking sheets to a wire rack and let vegetables cool. (You can roast the vegetables up to 8 hours in advance.)
- Lightly oil a rimmed baking sheet. Roll dough out on a floured surface to an 11- by 16-inch/28- by 41-centimeter rectangle, then transfer to oiled baking sheet and press the dough out to the sides. Cover with a damp cloth and let rest for 30 minutes.
- Heat oven back to 450 degrees. Spread mushroom mixture over dough, sprinkle with thyme and red pepper flakes and top with squash. Sprinkle lightly with salt, then with cheese, then drizzle with olive oil. Bake until golden brown all over, 14 to 18 minutes. Serve hot or warm, sprinkled with chives if desired and lemon juice to taste.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 425 milligrams, Sugar 3 grams, TransFat 0 grams
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True Infinity
[email protected]I'm going to try this recipe next week. It looks delicious!
Athar Dj
[email protected]This tart is a great way to get your kids to eat their vegetables. The roasted mushrooms and butternut squash are hidden in the filling, and the goat cheese makes it extra delicious.
Navayah Alexander
[email protected]Yum!
David Ndichu
[email protected]This tart is a delicious and easy-to-make vegetarian dish that is perfect for a weeknight meal. The roasted mushrooms and butternut squash are flavorful and the goat cheese adds a creamy richness. The crust is also very easy to work with.
Jay Cho
[email protected]Overall, this tart is okay. The flavors are nice, but the crust is a bit too dry for my taste.
Ashley Banga
[email protected]This tart is so easy to make and it's always a hit with my guests. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve.
Jazzy chick
[email protected]I'm not a huge fan of mushrooms, but I loved this tart! The butternut squash and goat cheese were a great combination, and the crust was perfect. I will definitely be making this again.
Fozia Fahad
[email protected]This tart is a great way to use up leftover roasted vegetables. I had some roasted butternut squash and mushrooms, and this was the perfect recipe to use them up. The tart was delicious and the crust was flaky and buttery.
Amilcar Posadas
[email protected]I followed the recipe exactly and the tart turned out perfectly! It was so delicious and everyone loved it. I will definitely be making this again.
Don Meadows
[email protected]This tart was a bit too bland for my taste. I think it needed more seasoning. The crust was also a bit dry.
MARIE TANYA
[email protected]I love this tart! It's so easy to make and it's always a crowd-pleaser. I usually add a bit of chopped fresh thyme to the filling and it really takes it to the next level.
Anil Khadka
[email protected]This tart is absolutely delicious! The flavors are perfectly balanced and the crust is flaky and golden brown. I will definitely be making this again and again.
Nawaz Muhammad
[email protected]I've made this tart twice now, and it's always a winner. The roasted mushrooms and butternut squash are so flavorful, and the goat cheese adds a nice richness. The crust is also very easy to work with. I highly recommend this recipe!
ch manto
[email protected]This tart was a huge hit with my family! The combination of roasted mushrooms and butternut squash is divine, and the goat cheese adds a lovely tang. The crust is flaky and buttery, and the whole thing comes together beautifully. I will definitely be