Produce List for the
Week of November 25th
Parsley
Sage
Apples
Green Beans
Zucchini
Kale
Swiss Chard
Romaine Lettuce
Leeks
Spinach
Butternut Squash
Buttercup Squash
*List
may vary depending on quantity and ripeness of produce.
Auntie Em's Produce Delivery Add-Ons
Email Michelle@auntieemskitchen.com at least 3 days before your
next delivery and it will be delivered with your produce!
1 Dozen, Free Range Eggs $6.50
1 Sourdough Boule $3.00
1 Quart Organic Chicken Stew w/ 2 Homemade Biscuits $13.95 (serves
2 generous portions)
Donna's Mom's Meatloaf $8.95 (serves 2)
Sage and Butternut squash pair nicely for this savory fall tart!
Butternut
Squash Tart with Fried Sage
Preheat oven to 375°. Line a large rimmed baking sheet with
parchment paper. Gently roll out 1 sheet of frozen puff pastry, thawed (from a
17.3-ounce package) on a lightly floured surface to a 10-inch square (just
enough to even out). Transfer to prepared sheet.
Brush pastry with 1 large egg beaten with 1 tsp. water. Arrange
twelve 1/8-inch-thick rounds peeled butternut squash (cut from squash's neck)
over pastry, overlapping as needed and leaving a 1/2-inch border. Place another
sheet of parchment paper over squash. Set another large rimmed baking sheet
over the tart. (This will weigh down the pastry dough and steam the squash
slices.)
Bake until bottom of pastry begins to brown and top begins to
puff, 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, 25–30 minutes longer.
Meanwhile, combine 1/4 cup honey, 1 thinly sliced Fresno,
jalapeño, or red Thai chile, and 2 tablespoons water in a small saucepan. Bring
to a boil over medium heat (add another thinly sliced chile if more heat 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.
Bon Appetit
http://www.bonappetit.com/recipe/butternut-squash-tart-with-fried-sage#recipe-ingredients
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