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December 14, 2016March 6, 2020

3-Cheese Butternut Squash Tart w/ Bacon

It’s the holidays and we all know what that means..time to cook and bake, and eat all the delicious treats of the season..like this savory
3-Cheese Butternut Squash Tart with Bacon. Can we say yay?

It’s so easy to make with some store-bought puff pastry because who has time to make their own with so many goodies to make and presents to wrap? And delicious holiday food to eat?

It’s got a gorgeous crispy, buttery crust topped with ricotta and Parmesan and Gruyere cheese, roasted butternut squash with maple syrup and of course, bacon. Then it’s topped with a drizzle of balsamic glaze and some fresh thyme along with some sea salt and freshly ground pepper. Sounds pretty perfect to me.

First, defrost and roll out your dough. Cut 1/2 inch strips around the edges to double up to make a pastry border and brush it with egg wash. Pop it in the fridge for about 30 minutes.

Next, drizzle olive oil, salt and pepper, and some garlic powder over the butternut squash, then drizzle it with some maple syrup and roast it for about 15 minutes.

Cook that delicious bacon, drain and set aside to crumble on the tart later.

Whip up your ricotta with an egg, salt and pepper and some shredded Parmesan cheese.

Spread it on top of the tart pastry evenly. (Repeat all steps with the second pastry throughout.)

Top it with some of that luscious grated Gruyere cheese.

Place the roasted squash on top along with the bacon. Sprinkle some fresh thyme on top.

Then simply bake it for 30 minutes on 375 F, then drizzle it with some balsamic glaze, cut into squares and devour!

3 Cheese Butternut Squash & Bacon Tart

Yield: Makes 2 tarts, serves 12.

Serving Size: 1 tart square (6 per tart)

This delicious savory tart features three luscious cheeses (ricotta, gruyere and parmesan) along with crispy bacon and roasted butternut squash and thyme. It makes a great appetizer for the holidays!

Ingredients

2 large eggs
14 ounces frozen all-butter puff pastry, thawed
2 packages butternut squash, precut into 1-2" cubes
2 tablespoons extra virgin olive oil
1 tablespoon maple syrup or honey
Sea salt and freshly ground black pepper
1 teaspoon garlic powder
6-8 slices bacon
1 pound fresh ricotta cheese
1 tablespoon whole milk or cream
2/3 cup shredded parmesan cheese
1 cup shredded gruyere cheese
Balsamic glaze, for garnish
fresh thyme, for garnish

Instructions

Roll out 1 piece of puff pastry into a large rectangle. Cut a 1/2 inch border around the edges and place the strips on the edges of the pastry sheet to create a border crust. Prick holes around the pastry to avoid puffing.
Beat 1 egg and brush the pastry edges and repeat same procedure with second pastry sheet; chilling both for 1/2 an hour in the fridge.
While pastry is chilling, preheat oven to 450 degrees.
Cut the butternut squash into small chunks and drizzle with olive oil, maple syrup, salt and pepper and garlic powder.
Bake for 15 minutes and set aside.
Cook bacon according to package directions and drain on paper towels. Crumble once cooled and set aside.
Reduce heat in oven to 375.
Mix the ricotta cheese with one beaten egg, parmesan cheese and additional salt and pepper.
Remove pastry from the fridge and spread the ricotta mixture evenly over the tops of both.
Sprinkle with shredded gruyere cheese and crumbled bacon.
Top both pastries with the butternut squash and sprinkle with some fresh thyme.
Bake for 30 minutes until the pastry is golden brown and puffed around the edges.
Cut into squares after cooling on a rack and serve warm.
Garnish with a drizzle of balsamic glaze on top and additional fresh thyme if desired.

https://www.theartfulgourmet.com/2016/12/3-cheese-butternut-squash-tart-w-bacon/

Gosh I love the holidays.

Wishing you a great one!

Now back to that tart I just made… 😉

December 30, 2015February 2, 2016

Top 10 {Things I Love} :: Winter 2015

My Top 10 {Things I Love} list is back for Winter 2015 with some fun and interesting objets de desir, places, people, books, food and drinks that I’m currently crushing on – not necessarily ordered in terms of my favorite – but are all worthy of a huge shoutout for their awesomeness in my opinion… Happy Holidays and New Year 2016!

Magpie Cookbook – Magpie Artisan Pie Boutique is a popular pie shop in Philadelphia, owned by Chef Holly Ricciardi. This book is full of her famous pie recipes, both savory and sweet – from luscious quiches, pot pies and hand pies, to fruity, creamy and nutty pies like her bourbon-infused Butterscotch Pie recipe passed down from her Grandmother. Great for any pie-obsessed person and includes tons of great techniques on how to make different types of crusts and decorative touches for a gorgeous handmade pie. Ah, PIE.
Get it on Amazon

Aria Wine Bar, NYC – This trendy cozy place has 2 locations: one in the West Village, and another in Hell’s Kitchen in NYC. Offering Venetian-style Italian Tapas, the menu has a plethora of delicious small plates, appetizers, pasta dishes, and salads all created for sharing. They have a great wine list, and the atmosphere is romantic and buzzing and the best part is the wine list offers the fruits of the world’s foremost lady vintners. Try the Mini Meatballs drenched in homemade sauce and melted cheese, the Sautéed Mussels in wine, or the Truffle Mac & Cheese. You won’t be disappointed! Another NYC fave not to miss.
http://ariawinebar.com

The Bacon Jams Bacon Spread – Who doesn’t love bacon? Well now you can have it anytime on the fly. This delicious Bacon Jam is made with real bacon, brown sugar, and onions with three varieties that can all be simply spread on crackers or bread, elegantly spread to elevate appetizers, grilled sandwiches, pasta or to add bacon to any of your favorite dishes. Try the Original, Black Pepper or Red Chile and Garlic. Delicious!
http://thebaconjams.com

Trimino Protein Water – With the popularity of vitamin waters and fruit waters abound, there’s a new and improved kid on the block. Trimino Still and Sparkling waters are infused with 7 grams of protein, are caffeine and sugar free, and only 28 calories. And lots of fun flavors too! Strawberry Lemonade, Mixed Berry, Coconut Pineapple, Peach and Watermelon. Perfectly light and refreshing for and after workout drink or as a base for a fruity beverage or cocktail.
http://drinktrimino.com

Parker’s British Foods – Brits Victoria and Damian Parker have a serious love for British food, and learned the crafts of butchery, meat curing and pie making from some incredible British butchers, combining those skills with the best meats and recipes the British Isles had to offer. Then they got married, packed their bags and set off for a new life in America. Now based out of Buffalo, NY, they offer genuine British food like Pork Pie, Sausages, Proper Fish and Chips and a variety of British sweets, condiments, drinks, snacks and gifts for sale in their online store. Check ’em out, Mate!
https://www.parkersbritishinstitution.com/shop-online

Extra Virgin NYC – Extra Virgin is a great little neighborhood spot located in New York City’s West Village. They offer delicious Mediterranean food in a buzzing dimly lit atmosphere with a fantastic wine selection and different varieties of extra virgin oils from around the world. Try the Fritto Misto – lightly fried calamari, zucchini and shrimp as an appetizer..it’s light and crispy and perfectly fried to perfection. The Prosciutto-wrapped Sea Scallops are equally delicious, served over Cauliflower Puree and Porcini Sauce with a Apple and Celery Salad on the side. The Short Ribs are to die for, and literally melt in your mouth, served over Truffled Mashed Potatoes (try these with a side of Grilled Broccolini..super delicious!) They also have a great Sunday brunch and lovely desserts..Another NYC fave, don’t miss it.
http://extravirginrestaurant.com

Jan Burtz Luster Ceramics – Offered exclusively at ABC Home in New York City, these ceramics have a handprinted metallic border that lovingly outlines their natural and irregular forms. Made by hand from creamy porcelain and homemade glazes, these pieces bring us back to the basics, accentuating the fluidity and grace of hand-formed wares. Made in Jan Burtz’s Connecticut studio, no two pieces are alike. Also offered in silver and a variety of bowls, trays, platters, vases, plates and sizes. Adds an elegant rustic touch to any table!

Get them on ABC Home

Maple Syrup Cookbook – I recently got this cookbook and absolutely love it! Why? Because I’m in love with maple syrup and everything in here has a recipe made with it. I made the French Canadian Maple Sugar Pie with Walnuts and the Maple-Glazed Brussels Sprouts for Thanksgiving and they were both delicious hit at the table! If you love maple syrup as much as I do you can’t miss this cookbook..get it! Immediately.
Get it on Amazon

Raised Bloom Baking Set – Who doesn’t love a little bling for the holidays, and better yet who doesn’t love Anthropologie??? This adorable baking set is made of carved stoneware coated in a lovely iridescent glaze including a rolling pin, pie server, measuring spoons, pie plate, whisk and a muffin tin. Almost too pretty to bake with!
Get it on Anthropologie

Colors of Nature Cranberry Sauce with Rum and Orange – Colors of Nature is a small, family owned company based out of Brooklyn NY that makes beautiful small batch sauces, jellies and cakes full of fresh ingredients and flavors. Try the Cranberry Sauce made with Rum and Orange – perfect for the holidays!
http://www.colorsofnature.nyc

December 6, 2015January 19, 2021

Holiday Recipes: Maple Brown Sugar Walnut Pie & Maple-Glazed Brussels Sprouts

Well it’s that time a year again…the holidays are here, and we all know what that means…PIE. And lots of cooking. With lots of yummy Winter comfort food and ingredients, like maple syrup.

Every year I try to make a new pie and experiment away from the traditional pumpkin, cherry and apple pies. I got a new cookbook title The Maple Syrup Cookbook with some awesome recipes in it and was inspired to make some of them for Thanksgiving this year with the family.

This French Canadian Maple Brown Sugar Walnut Pie is super delicious and was a hit at the table this year!

It’s similar to Pecan pie but has a touch of maple syrup and apple cider vinegar along with a big mess of chopped walnuts, brown sugar, brewed tea, and eggs all baked in a lovely crust. It has a nice balance of sweetness and tartness with lots of crunch and a gooey filling – super #delish!

I always make Brussels sprouts for the holidays, but this year I made Maple-Glazed Brussels Sprouts from the cookbook, using a touch of maple syrup for sweetness to the recipe instead of the balsamic drizzle I normally use with the bacon, shallots and vinegar.

They both went great with our Thanksgiving dinner and were absolutely divine with some lovely Riesling wine to go with.

I’m definitely a big fan of this cookbook and these new recipes and I hope you try them too – I’m thinking I’ll make the Maple-Bacon Bread Pudding that’s in the book this year for Christmas Brunch! Stay tuned for that one on the blog soon!

Happy Holidays! xo

Yum

Holiday Recipes: Maple Brown Sugar Walnut Pie & Maple-Glazed Brussels Sprouts

Ingredients

Maple Brown Sugar Walnut Pie
1 9-inch pie crust (homemade or frozen)
3 eggs
3/4 cup plus 2 tablespoons firmly packed brown sugar
3/4 cup pure maple syrup
6 tablespoons butter, melted
1/4 cup brewed tea
2 tablespoons plus 1/2 teaspoon apple cider vinegar
pinch of salt
3/4 cup coarsely chopped walnuts
Maple-Glazed Brussels Sprouts:
4 slices bacon
1 tablespoon butter
1 cup finely chopped sweet onion (or substitute shallots)
1-1 1/4 pounds Brussels Sprouts, halved
1/2 cup chicken broth
1 tablespoon Dijon mustard (optional, I did not use)
Sea salt and freshly ground black pepper
2 tablespoons pure maple syrup

Instructions

Maple Brown Sugar Walnut Pie
Prepare the pie shell according to the directions and line a 9-inch pie plate with the pie pastry and refrigerate or freeze. Preheat oven to 450 degrees.
Whisk together eggs and sugar in large mixing bowl. Add maple syrup, butter, tea, vinegar and salt, whisking until smooth. Stir in the walnuts. Place the pie shell on a heavy baking sheet and pour in the filling.
Bake on the center rack of oven for 10 minutes. Lower the oven temp to 350 degrees F and continue to bake for about 25 minutes longer until the center is set. Let cool on a wire rack. Serve warm or at room temp with whipped cream or ice cream. Also good cold.
Maple-Glazed Brussels Sprouts:
Cook the bacon in a large skillet until crisp. Transfer to paper towels and let cool. Spoon off all but 2 tablespoons of bacon fat from the skillet.
Add the butter and onions to the skillet, and saute over medium heat until translucent, 7-8 minutes. Stir in the Brussels sprouts and cook for 2 minutes, stirring occasionally. Stir in chicken broth.
Cover and braise the Brussels sprouts until not quite tender, about 3 minutes. Uncover the pan, stir in the mustard, and add salt and pepper to taste.
Continue to cook uncovered, until sprouts are tender and liquid is reduced to a glaze, about 2-3 minutes. Stir in the maple syrup just before taking off the heat, and transfer to a serving dish and top with the cooked crumbled bacon. Serve immediately.

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https://www.theartfulgourmet.com/2015/12/holiday-recipes-maple-brown-sugar-walnut-pie-maple-glazed-brussels-sprouts/

November 18, 2014June 25, 2019

Luscious Brown Sugar Buttermilk Pie

This is a delicious, luscious custard pie that is one of my absolute favorite pies to make for the Thanksgiving holiday, and it is really simple to make.

The filling is made with buttermilk, vanilla, cinnamon, nutmeg and browned butter; it has a creamy consistency similar to pumpkin pie but without the pumpkin. It includes a simple recipe for a buttery homemade pie crust, but you can also use a store-bought frozen crust to save some time and effort (Pillsbury is great). Another option is to make the pie crust with whole wheat or buckwheat flour for a nuttier taste. Throw in a tablespoon of maple syrup and a dash of sea salt to the filling and sprinkle the pie with some large grain sugar to bring out the flavors even more. Then just top it with some bourbon vanilla ice cream or whipped cream and you’ve got yourself a prize for the table..it won’t last long, I promise.

Wishing you a fantastic Thanksgiving holiday…Enjoy 🙂

Make the crust

On a floured surface, roll out the dough to a 12 inch round.

Place in a 9 inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans.

Bake until edge is light golden brown about 15 minutes; remove parchment and weights.

Make the filling

In a large bowl, whisk together flour, eggs and brown sugar until smooth. Whisk in buttermilk, lemon zest, vanilla, nutmeg and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk brown butter into buttermilk mixture.

Pour filling into pie shell and bake until set but still wobbly in center, 25-35 minutes. Sprinkle pie with sugar (if desired) and let cool completely on a wire rack, 2 hours before serving. Can be refrigerated and wrapped in plastic for up to 3 days.

Serves 8.

Luscious Brown Sugar Buttermilk Pie

Yield: 9

Serving Size: 1 slice

Ingredients

For the crust:
1 1/4 cups all-purpose flour
1 tsp sugar
1/4 tsp fine grain sea salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3-5 tbsp ice cold water
For the filling:
3 tbsp all-purpose flour
3 large eggs, plus 2 large egg yolks, lightly beaten
1 cup packed dark brown sugar
1 1/2 cups buttermilk, room temperature
zest of half a lemon
1/2 tsp vanilla extract
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp maple syrup (optional)
6 tbsp (3/4 stick) unsalted butter
large grain sugar for sprinkling (optional)

Instructions

Make the crust:
In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tbsp ice water. Pulse until dough is crumbly but holds together when squeezed (you can add additional ice water if necessary, up to 2 tbsp, 1 at a time); do not overmix. Form dough into a disk, wrap tightly in plastic and refrigerate until firm, 1 hour.
Preheat oven to 375 degrees.
On a floured surface, roll out the dough to a 12 inch round.
Place in a 9 inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans.
Bake until edge is light golden brown about 15 minutes; remove parchment and weights.
Make the filling:
In a large bowl, whisk together flour, eggs and brown sugar until smooth. Whisk in buttermilk, lemon zest, vanilla, nutmeg and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk into buttermilk mixture.
Pour filling into pie shell and bake until set but still wobbly in center, 25-35 minutes. Sprinkle pie with sugar (if desired) and let cool completely on a wire rack, 2 hours before serving. Can be refrigerated and wrapped in plastic for up to 3 days.

https://www.theartfulgourmet.com/2014/11/luscious-brown-sugar-buttermilk-pie-2/