10 March, 2014

Tasty Tuesday: Rustic Sausage and Squash Tart

By the end of winter - and this year is pushing the limits - I'm looking for something different to serve for dinner.  I found a couple of sausages in the freezer and came up with a rustic tart. Yummy.
  • Pastry Dough, rolled into a 13-inch round (see recipe section of this website or use your own, just be sure to roll it thin)
  • 1 medium acorn squash, peeled, seeded, and cut into 1/2"-in chunks
  • 2 Tbsp olive oil
  • ½ Tbsp butter
  • Coarse salt
  • ¼ lb Smoked chicken and garlic sausage, diced (buy the fully cooked kind)
  • 1 large yellow onion. sliced thin
  • ½ cup shredded Monterey Jack cheese
  • 1 large egg yolk mixed with 1 tsp water
Position the rack in the bottom third of the oven and preheat oven to 400°.
Place the rolled out pastry dough on a rimless baking sheet lined with parchment paper. Refrigerate.
Place the squash on a rimmed baked sheet, drizzle with 1 ½ Tbsp olive oil , sprinkle with coarse salt, and toss to coat. Spread into a single layer and roast until almost tender (10 minutes). Remove from oven and cool.
In a frying pan, melt the butter with the remaining ½ Tbsp oil. Add the onions and cover. Simmer over medium heat for 10 minutes. Remove lid and continue cooking until golden brown, stirring occasionally, about 15-20 minutes longer. Transfer to a bowl with a slotted spoon.
Raise the heat to medium-high and add the sausage. Saute until lightly browned. Add to the onions and cool.
Spread the chilled dough with the onion, squash, sausage mixture, leaving a 1 1/2" border. Sprinkle with the grated cheese. Fold the pasty edges up and over the filling, forming loose pleats to fit. Brush the pastry lightly with the egg mixture.

Bake until crust is browned, about 30 minutes. Cut into wedges and serve with a green salad.
Feel free to ad lib with other types of sausages and squashes.  Butternut squash and chorizo would be good.  If your sausage doesn't have garlic already in it, just add a clove of minced garlic when the onions are almost finished cooking.

Enjoy!

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