I could not for the life of me decide what to make for dinner/tonight’s post! All I knew was that I wanted it to involve butternut squash and goat cheese. You guys should see my recipe journal/planner. I scratched out squash tacos, squash pizza, squash and quinoa salad, even ramen was an option! Phew! Aren’t you glad I am a little bit more creative than that? (Though I make some bomb-ass-doctored-up-not-your-average ramen!)
I was lazy today. Didn’t want to make pizza dough. Didn’t want to make tortillas. Was there an easy in-between? Not to my surprise, there was! And It was in my freezer! I had one roll of puff pastry dough left! I thought to myself, ‘Another Tuesday. Another Tart.’
Kate and I have been talking about how we have been wanting Indian food for some time now, and just last night, my good friend Rayne posted a homemade Indian food Instagram. Needless to say, I was inspired by these two ladies and a craving for curry.
I wanted to make a garlic and onion chutney, but I lacked tamarind. The next best thing was something I know how to do make with my eyes closed and maybe one hand (preferably the left) tied behind my back: salsa! Why don’t I just roast my garlic, tomatoes, and onion as I would normally do for any Mexican dish and just switch out the spices? Some coriander here. A little turmeric there. A heaping tablespoon of yellow curry powder. Wow, I basically made a masala sauce sans the cream! Curry combined with butternut squash and goat cheese, atop a flaky, puffy crust will make your taste buds dance to an Eastern tune. Everyone else won’t want to be tarty to the party!
1 roll puff pastry dough
1 egg, lightly beaten
1/2 butternut squash, peeled and thinly sliced
1 large onion, roughly chopped
6 garlic cloves
1 cup yellow sunburst tomatoes
3 tbs olive oil
1/4 cup feta cheese
4 oz fresh goat cheese
1 tbs yellow curry powder
1 tbs black pepper
2 tsp coriander
1 tsp turmeric
2 tbs sea salt
paprika and chipotle powder to taste (for spice)
- Peel and thinly slice half of a butternut squash.
- In an oven safe dish, mix together onion, garlic, tomatoes, listed spices, and 2 tbs olive oil. Make sure all surfaces are coated with olive oil. Roast under a broiler for about 20 minutes. When finished roasting, pulse in a blender for 30 seconds with lemon juice. The consistency should be smooth, resembling salsa.
- On a cookie sheet lined with parchment paper, unroll your defrosted puff pastry. Spread your “masala” sauce sauce on the inside. Brush the edges of the dough with your beaten egg.
- Layer the slices of butternut squash over the masala sauce. Sprinkle feta cheese on top, and fold the ends of the puff pastry over. Brush the edges with egg.
- Bake at 350 degrees for approximately 30 minutes. By this time, the pastry dough should have puffed up nicely.
- Returning to the cutting board, chop cilantro and goat cheese. Sprinkle on top of the tart and bake for 15 more minutes.