Recipe courtesy of Green Zebra
Episode: Chicago
Print
Roasted Squash and Apple Tart
Total:
2 hr 45 min
Prep:
45 min
Cook:
2 hr
Yield:
6 serings
Level:
Intermediate
Total:
2 hr 45 min
Prep:
45 min
Cook:
2 hr
Yield:
6 serings
Level:
Intermediate

Ingredients

  • 1 butternut squash, peeled
  • 3 tablespoons olive oil, divided 
  • Salt and pepper
  • 1/4 teaspoon ground clove
  • 1 tablespoon brown sugar
  • 3 apples, peeled
  • 7 large shallots
  • 1/2 tablespoon chopped fresh thyme leaves
  • 1 puff pastry, cut into 6 equal rectangles
  • 4 ounces blue cheese, crumbled
  • 2 recipe Syrah Reduction, recipe follows
Syrah Reduction:
  • 1 bottle syrah
  • 4 sprigs thyme
  • 1 shallot, slices
  • 1 tablespoon black pepper
  • 1 tablespoon white pepper
  • Freshly cracked black pepper

Directions

Butternut Squash:

Preheat oven to 350 degrees F.

Cut sides of squash to make a rectangular shape. Slice squash into 6 (2 by 4-inch) rectangles. Toss the squash in 1 tablespoon of olive oil, salt, pepper, to taste, ground clove, and brown sugar. Bake in oven until tender, approximately 15 to 25 minutes.

Apple: Slice the apples into 6 (2 by 4-inch) rectangles. Heat 1 tablespoon oil in a saute pan over medium-high heat and add apples, salt and pepper. Saute until tender, being careful not to overcook.

Shallot Compote: Peel 7 large shallots and toss in 1 tablespoon of oil, salt and pepper, to taste. Place in a roasting pan and cover with aluminum foil. Roast for approximately 30 to 45 minutes at 350 degrees F, or until tender. Remove aluminum foil and continue cooking for 10 minutes. In a food processor or blender, add shallots with chopped fresh thyme and season, to taste, with salt and pepper.

To Assemble: Place each squash rectangle on top of a piece of puff pastry. Do the same with the apples. Place an equal amount of blue cheese on top of the squash. Place the puff pastry in the oven until the squash and apple are warm, and the blue cheese melted. Place the shallot compote on top of the blue cheese and garnish the plate with the sauce.

Syrah Reduction:

Reduce ingredients in pot until syrupy. Finish with fresh cracked black pepper.;

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Tomato Tart

Recipe courtesy of Laura Vitale

Roasted Butternut Squash Soup with Chili Ginger

Recipe courtesy of Lorraine Pascale

Easy Pastry Shop Apple Tart

Recipe courtesy of Laura Calder

Roasted Squash

Recipe courtesy of Laura Calder

Roasted Acorn Squash

Recipe courtesy of Tyler Florence

Roasted Squash Puree

Recipe courtesy of Laura Calder

Roasted Squash Toss

Recipe courtesy of Sunny Anderson

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Cheap Eats

9pm | 8c

Cheap Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Cheap Eats

11pm | 10c

Cheap Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Cheap Eats

1am | 12c

Cheap Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Cheap Eats

3am | 2c

Cheap Eats

3:30am | 2:30c

So Much Pretty Food Here