Winter Squash Tart

One of my favorite things to do on the weekend is visit the Pearl Farmers Market. I enjoy the feel of it- the music, the aromas from the food vendors, and the hot coffee in my hand that I sip as I travel from vendor to vendor.

I love going to the different farm tables and seeing what fresh produce they brought to sell. My mind starts imagining the different dishes I can make-and honestly, nothing beats fresh produce!

Last week I visited the Braune Farms stand. I have been playing around with a tart recipe in my head for a while but didn’t know what kind of filling I wanted to make. Then there they were-her butternut squash. I instantly knew I could play with their flavor and push the recipe in a winter direction.

I came home and started brainstorming what flavors I wanted to pair with them. Butternut squash takes on a slightly sweet flavor when roasted and I love warming spices during the winter, so why not marry the two?

Alamo Gristmill and Spice is another vendor I shop with at the Pearl Farmers Market and they make a delicious Ginger Basil Dressing seasoning that I like to use in different recipes. I liked the idea of ginger and pomegranate and ran with it!

If you live in or near San Antonio and haven’t been able to check out the Pearl, I highly suggest a visit. Fresh and local produce and goods are amazing and supporting our local farmers and small businesses is so important. And you can grab some killer bites while you’re there too! Happy Eating!

Winter Squash Tart

Ingredients

2 small, or one large, butternut squash-peeled and sliced into thin disks

1 tbs avocado oil

2 tbs Alamo Gristmill and Spices Ginger Basil Dressing seasoning, divided

1 tsp fresh thyme

Salt and pepper, to liking

1 sheet of Pepperidge Farm Puff Pastry

15oz Ricotta

Juice of half a lemon

1 egg, beaten

Salt and pepper to taste

Ginger-Pomegranate molasses (see below), pomegranate seeds, and toasted walnuts to garnish

Instructions

Preheat oven to 400 degrees.

In a bowl, toss butternut squash with 1 tbs of Ginger Basil Dressing seasoning, thyme, salt and pepper. Toss until squash is fully coated.

Mix together ricotta, 1 tbs of Ginger Basil Dressing seasoning, and lemon juice. Salt and pepper to taste.

Roll out pastry to 1/4 inch thickness and spread ricotta mixture evenly onto pastry.

Shingle squash in the center of the pastry leaving 1 inch of pastry exposed around each side. Place in the refrigerator for 30 minutes to chill the pastry before going into the oven.

Fold over each side and brush with egg wash.

Bake for 30-35 minutes or until the pastry becomes golden brown. Drizzle with pomegranate molasses and top with pomegranate seeds and toasted walnuts.

For the Ginger-Pomegranate molasses

In a small pot, pour 2 cups of pomegranate juice, a 1 inch knob of ginger (peeled and smashed) and 1 tbs honey. Whisk to combine. Simmer on medium low until the mixture has reduced and can coat the back of a spoon. Remove ginger and serve warm.