If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Tiny Butternut Squash Tartlets
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- #57342
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2 uncooked pie pastries
1 1/2 pound butternut squash
2 tablespoons fresh herbs, thyme, rosemary, savory, or chives
1/2 pound cream cheese, softened
3 eggs
1/2 cup heavy cream
1/2 teaspoon fresh ground nutmeg
salt
freshly ground black pepper
1/2 pound Cheddar cheese, grated
directions
Butter miniature muffin tins.
On lightly floured work surface, roll out the dough to 1/8-inch thickness. Cut dough into circles with a pastry cutter slightly larger than the top opening of a miniature muffin tin (approximately 2 1/2 inches) and fit into prepared tins. Chill for at least 20 minutes or even overnight.
Heat oven to 425 degrees F.
Bake pastry in preheated oven and press dough down if it has bubbled up. Reduce heat to 350 degrees F and continue cooking until pastry is browned and almost done, about 10 minutes. Cool. Pastry can be baked 2 days ahead and stored in airtight tins.
For the filling, heat oven to 350 degrees F.
Cut squash in half and scrape out seeds. Make slashes in flesh and put on baking sheet, cut sides down. Bake in preheated oven until very soft, about 45 minutes. Cool. Scrape out flesh and puree in a blender or food processor until smooth. Chop 1 tablespoon of the herbs.
In a bowl, cream the cream cheese, add pureed squash, and beat until smooth. Beat in eggs. Add the heavy cream, nutmeg, and 1 tablespoon chopped fresh herbs. Season to taste with salt and pepper. Filling can be made to this point a couple of days ahead.
Grate the Cheddar cheese. Put about 1/2 tablespoon of the grated cheese into each cooked pastry shell. Chop the remaining tablespoon of herbs. Recipe can be completed to this point several hours ahead.
COOKING AND SERVING: Heat oven to 375 degrees F. Fill each tart shell with butternut-squash mixture to within 1/4-inch of the top. Sprinkle with 1 tablespoon of herbs.
Bake tartlets in preheated oven until filling is puffy, about 10 minutes. Serve warm.
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nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
November 16, 2006
This is delicious. Everyone loved it. I had so much filling because I didn't weigh my squash - so I bought phyllo cups for the remainder of the filling. I preferred the crunch of the phyllo to the sweeter pie crust - and that turned the recipe from 4 on a difficulty (and time) scale to a 1! Everyone raved about this - and in the fall when bn squash is abundant, this is a great way to use it instead of the typical soup! I also used sage insted of rosemary because I don't like rosemary and sage and bns just go together like peanut butter & jelly!