Winter Squash Tart Flambé
While it falls outside the lines of Alsatian tradition, a caramelized winter squash Tart Flambé topped with the sweet crunch of Cruschi peppers is a show-stopper. These tarts are very thin and crisp. I like to serve one per person. For smaller appetites divide the recipe in half and have two people share one. Yield: Eight very thin and crisp 8-inch tarts
- Yeasted Tart Dough
- 2 cups crème fraîche
- Expeller pressed vegetable oil
- 1 pound peeled and seeded butternut squash, or other fine grained squash, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 1½ teaspoons chopped fresh thyme leaves
- 1 teaspoon sumac, optional
- ½ cup semolina flour for sprinkling on the sheet pans
- 2 large eggs
- 1 small red onion, sliced thinly lengthwise
- 3 ounces Cruschi dried sweet peppers
1. While the dough is rising, preheat the oven to 425 degrees F and lightly coat 2 sheet pans with oil. Place the butternut squash slices in a single layer and drizzle with oil. Season with salt and pepper.
2. Drizzle with honey and then evenly sprinkle with the thyme leaves and sumac. Roast in the oven for 15 to 20 minutes until squash is tender and caramelized. Remove from pan and reserve until ready to assemble the Tart Flambé.
3. After the dough has risen, preheat oven to 500 degrees F. Lightly sprinkle 2 or 3 sheet pans with semolina flour.
4. In a small bowl, beat the eggs well and fold in the crème fraîche. Season with salt and pepper to taste.
5. Divide the dough into eight equal pieces (2-ounces each). Roll each round of dough as thinly as possible and place them on the sheet pans. Let them rise covered with a cloth for 10 minutes then prick them well with a fork.
6. Use the back of a spoon to spread ¼ cup of the crème fraîche mixture on each circle, leaving a ¼-inch border. Sprinkle each tart liberally with the onions and top with slices of squash, dividing them equally among the tarts, season with salt and pepper.
7. Bake in the preheated oven until the crust turns golden and crème fraîche is set, about 10 minutes.
8. Remove the Tart Flambé from the oven. Crush the peppers in your hand and sprinkle evenly over the top. Serve immediately.