CARAMELIZED GARLIC AND YAM TART
Ingredients
Serves 8
PASTRY:
1 cup (250 ml) all-purpose flour
⅓ cup (75 ml) cornmeal
1 tbsp (15 ml) granulated sugar
1 tsp (5 ml) sea salt
⅓ cup (75 ml) unsalted butter, chilled and diced
2 large egg yolks
2 tbsp (30 ml) ice water
FILLING:
1 large jewel yam
2 tsp (10 ml) olive oil
25 large garlic cloves, peeled
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) each maple syrup and cider vinegar
2 large eggs
⅓ cup (75 ml) full fat Greek plain yogurt
¾ cup (175 ml) aged white cheddar
⅓ cup (75 ml) chopped garlic scapes (optional)
⅓ x 100 g package plain goat’s cheese, crumbled
2 tsp (10 ml) finely chopped fresh thyme
salt and freshly ground black pepper
Instructions
- To make PASTRY: Place flour, cornmeal, sugar and salt in a food processor fitted with a metal blade. Pulse to blend. Add diced butter and pulse until crumbly. Whisk egg yolks and ice water together. With motor running, add egg mixture through feed tube until mixture just begins to hold together. Turn out onto a clean work surface and shape into a 5-in (12 cm) disk. Wrap in plastic wrap and refrigerate until slightly firm.
- Preheat oven to 350 F (180 C). Line baking sheet with parchment paper and set aside.
- To make FILLING: Peel yam and cut into ½-in (1.25 cm) dice. Toss in a small bowl with oil and spread out on prepared baking sheet in a single layer. Bake in oven for 10 to 15 minutes or just until fork-tender but not soft. Remove baking sheet to a cooling rack and set aside. Keep oven temperature at 350 F (180 C).
- Place garlic cloves and a few tablespoons water in a small saucepan. Simmer over medium-low heat until almost tender, about 20 minutes. Add butter and increase heat to medium, cooking until water has evaporated and garlic starts to brown. Add maple syrup and cider vinegar. Simmer over medium- low heat for 5 minutes or until most liquid has evaporated and cloves are glazed. Stir often. Remove from heat and set aside.
- Roll out pastry on a lightly floured work surface into an 11-in (28 cm) circle. Transfer pastry into a 9-in (23 cm) tart pan with removable sides and tuck pastry into pan, folding excess pastry inside tart to make a nice thick rim. Line bottom of pastry with parchment paper and fill with dried beans or pastry weights. Bake in oven for 10 minutes. Turn out dried beans reserving for another use and remove paper lining from pastry. Return pastry shell to oven and continue baking for 15 more minutes or until crust is firm and golden. Remove from oven and keep oven temperature at 350 F (180 C).
- Arrange diced yam evenly over bottom of tart shell. Combine eggs, yogurt and grated cheddar in a bowl. Stir to blend. Evenly spoon mixture over yams, spreading lightly. Scatter with garlic scapes, if using. Tuck caramelized garlic throughout top of tart and scatter with crumbled goat’s cheese and fresh thyme. Sprinkle with a few pinches of salt and pepper. Place on a baking sheet and bake in oven for 20 to 25 minutes or until firm.
- Remove and serve warm or at room temperature with a crisp salad.
Drink Pairings
BUTTERNUT SQUASH SKILLET LASAGNA
Ingredients
Serves 6
2 lbs (1 kg) butternut squash, peeled, seeded and thinly sliced
1 large yellow onion, peeled, cut into rounds
2 garlic cloves, minced
1 tbsp (15 ml) chopped fresh sage
3 tbsp (45 ml) olive oil, divided, plus extra
1 tbsp (15 ml) pure maple syrup
1 tbsp (15 ml) apple cider vinegar
salt and pepper, to taste
12 lasagna noodles
4 slices double-smoked bacon
8 to 10 whole sage leaves
10 oz (300 g) goat’s cheese
½ cup (125 ml) ricotta cheese
1 large egg
6 oz (180 g) fresh mozzarella balls, sliced
Instructions
- Preheat oven to 425 F (220 C). To a large bowl, add butternut squash, onions, garlic, sage, 2 tbsp (30 ml) oil, maple syrup, vinegar and a pinch of salt and pepper. Toss to combine. Transfer to a baking sheet and spread evenly. Roast until squash browns lightly in spots, 20 to 25 minutes. Reduce oven temperature to 375 F (190 C).
- While squash roasts, cook lasagna noodles in a large saucepan of salted boiling water according to package directions, until al dente. Drain, refresh under cold water and toss with remaining 1 tbsp (15 ml) oil. Set aside.
- Fry bacon in large frying pan over medium heat. Cook, turning once or twice, until crisp. Transfer to paper towel-lined plate to cool, then crumble into pieces.
- Carefully add sage leaves to hot bacon drippings in frying pan over medium heat. Fry for 30 seconds or until crisp. Transfer to paper towel-lined plate with bacon to drain.
- In a medium-sized bowl, stir together goat’s cheese, ricotta and egg. Set aside.
- To assemble, lightly grease a 10-in (33 cm) cast iron frying pan, then place ⅓ of squash mixture over bottom. Top with ⅓ goat’s cheese mixture, 1 strip worth of crumbled bacon and 2 lasagna noodles, breaking up a third to fit pan as necessary. Continue layering of ingredients 2 more times, ending with a layer of noodles. Cover lasagna with mozzarella slices before baking until piping hot and cheese is golden brown, about 20 to 25 minutes. Garnish with reserved crumbled bacon and fried sage. Serve hot.
Drink Pairings
BUTTERNUT SQUASH AND PECAN-STUFFED TURKEY
Ingredients
Serves 8
2 tbsp (30 ml) grapeseed or coconut oil
¾ cup (175 ml) diced yellow onion
1 large egg
¼ cup (60 ml) whole milk
2 thick slices whole wheat bread, cut into ¼-in (0.5 cm) cubes
1 ⅓ cups (425 ml) grated butternut squash
⅓ cup (75 ml) pecan halves, chopped
5 oz (140 g) mozzarella cheese, cut into ¼-in (0.5 cm) cubes
1 tsp (5 ml) each finely chopped fresh thyme, sage and marjoram
¼ tsp (1 ml) ground black pepper, plus extra
salt, to taste
2 lb (1 kg) boneless, skinless turkey breast
16 thin slices of prosciutto
Instructions
- Preheat oven to 375 F (190 C). In a frying pan heat oil over medium heat. Add onion and sauté until soft, 5 minutes. Remove pan from heat and cool.
- In a large bowl, whisk together egg with milk. Stir in bread and allow to sit, 5 minutes. Stir in sautéed onion, squash, pecans, cheese, thyme, sage, marjoram and pepper.
- Slice turkey breast in half lengthwise, without cutting all the way through. Place a piece of plastic wrap on a clean work surface and lay turkey on top. Cover with another piece and flatten turkey with a butcher’s mallet or rolling pin, into a 1⁄2-in (1 cm) thick rectangle. Discard top piece of wrap before spreading stuffing along 1 long edge. Roll up stuffing in turkey.
- To wrap turkey roll in prosciutto, place a piece of tin foil longer than turkey roll on a clean work surface and lay approximately half the prosciutto slices vertically, long sides overlapping by 1⁄2-in (1 cm). Place turkey roll crosswise across prosciutto and roll up using tin foil to assist, snugly wrapping prosciutto around turkey. Lay extra prosciutto over any exposed bits. Wrap foil around turkey roll before tying with kitchen twine at even intervals. Place on rimmed baking tray, bake in centre of oven until thermometer reads 170 F (80 C) when inserted through foil into meat, 1 to 11⁄2 hours. Remove and rest pan on a cooling rack for 10 minutes. Remove foil and transfer roll to a cutting board. Cut into 3⁄4-in (2 cm) thick slices and serve with Cranberry Mostarda, if desired. Recipe follows.