Sweet Dumpling Squash Tart With Fried Sage
Note: From Jenny Thull.
• 1 sheet of frozen puff pastry, thawed (from a 17.3-oz. pkg.)
• 1 egg beaten with 1 tsp. water
• 12 (1/8-in.-thick) rounds of Sweet Dumpling squash or Delicata squash (preferably Honeyboat Delicata)
• 3 tbsp. olive oil, divided
• Kosher salt
• 1/4 c. honey
• 1 thinly sliced Fresno, jalapeño, or red Thai chile
• 12 fresh sage leaves
• 1/4 c. shaved Parmesan
• Black pepper
Preheat oven to 375 degrees. Line a large rimmed baking sheet with parchment paper.
Gently roll out 1 sheet of frozen puff pastry, thawed, on a lightly floured surface to a 10-inch square (roll out just enough to even it out). Transfer to prepared sheet.
Brush pastry with egg wash mixture. Arrange the squash rounds over the pastry, overlapping as needed and leaving a 1/2-inch border. Place another sheet of parchment paper over the squash. Set another large rimmed baking sheet over the tart. (This will weigh down the pastry dough and allow the squash to steam.) Bake until the bottom of the pastry begins to brown, about 10 minutes.
Remove top baking sheet and discard top sheet of parchment paper.
Brush squash slices with 1 tablespoon olive oil and season with kosher salt. Return tart, uncovered, to oven and bake until pastry is deep golden brown and cooked through, 25 to 30 minutes longer.
Meanwhile, combine honey, chile slices and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat (add another thinly sliced chile if more spice is desired). Boil until thickened slightly and syrupy, about 6 minutes.
Line a plate with paper towels. Heat 2 tablespoons olive oil in a small skillet until just beginning to smoke. Add 12 fresh sage leaves; fry until crisp, about 30 seconds. Transfer to paper towels to drain.
Slice tart. Arrange 1/4 cup shaved Parmesan on top; drizzle with chile-infused honey. Garnish with fried sage leaves and a few grinds of black pepper.
Nutrition information per serving:
Calories 290 Fat 19 g Sodium 135 mg Carbohydrates 27 g Saturated fat 4 g Total sugars 11 g Protein 5 g Cholesterol 20 mg Dietary fiber 3 g
Exchanges per serving: 1 starch, 1 carb, 3 ½ fat.
Jenny’s Squash Soup With Gruyère Croutons
Makes 10 to 12 cups.
Note: Any squash can be used, but those mentioned are the favorites of Jenny Thull, who says they add complexity and richness to the soup.
• 1/4 c. (1/2 stick) butter
• 1 large onion, finely chopped
• 4 large garlic cloves, chopped
• 3 (14.5-oz.) cans low-salt chicken broth
• 4 c. (1-in.) pieces peeled Sunshine Kabocha squash, about 1 1/2 lb. (see Note)
• 4 c. (1-in.) pieces peeled Hubbard squash or blue squash such as Queensland Blue, about 1 1/2 lb. (see Note)
• 1 1/4 tsp. minced fresh thyme
• 1 1/4 tsp. minced fresh sage
• 1/4 c. heavy whipping cream
• 2 tsp. sugar
• Salt and pepper, to taste
• 2 tbsp. (1/4 stick) butter
• 24 (1/4-in.-thick) slices of baguette
• 1 c. grated Gruyère cheese
• 1 tsp. minced fresh thyme
• 1 tsp. minced fresh sage
• Salt and pepper
To make soup: Melt butter in large pot over medium heat. Add onion and garlic, and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
Working in batches, purée soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
To make the croutons: Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over the bread. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute.
To serve: Ladle soup into bowls. Top each with 1 or 2 croutons, with any remaining ones on the side.
Nutrition information per 12 servings, with no croutons:
Calories 120 Fat 7 g Sodium 70 mg Carbohydrates 13 g Saturated fat 4 g Total sugars 6 g Protein 4 g Cholesterol 15 mg Dietary fiber 4 g
Exchanges per serving: 1 starch, 1 fat.