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Squash and Goat Cheese Tarte Soleil with Hazelnuts and Sage https://www.metro.ca/userfiles/image/recipes/tarte-soleil-courge-chevre-miel-noisettes-sauge-11468.jpg PT30M PT30M PT1H00M
Preheat the oven to 180ºC (350ºF) with the rack in the middle position.Unroll the puff pastry onto a baking sheet lined with parchment paper. Place a 24-cm (9.5-in) diameter plate on top of the pastry. Use a knife to cut around the plate to trim away the excess dough. Set the trimmings aside for another use.Use a sharp knife to shape an 8-point star (about 12 cm (4 ¾ in)) in diameter) in the middle of the dough.Place the slices of squash on top of the dough around the star. Sprinkle the crumbled goat cheese and halved onions on top. Drizzle with a bit of honey and olive oil. Season with salt and pepper.Fold the points of the star over the toppings to create a sun. Sprinkle hazelnuts on top. Brush the egg wash over the surface. Bake in the oven for 25 to 30 minutes or until the pie is golden. Remove from the oven.Melt the butter in a small pan on medium. Brown the sage leaves in the butter for a few minutes or until they are crispy.Drizzle the sage butter mixture on top of the pie. Serve as an appetizer or as a main course with a green salad.Source: Christelle is flabbergasting
6
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1/2 lb (225 g) Première Moisson butter puff pastry 4 slices butternut squash about 3 mm (1/8 in) thick, sliced in half moons (about 110g (1/4 lb) in total) 2 ounces (60 g) Irresistibles goat cheese crumbled 6 small red onion or cipollini onions peeled and halved 1 tablespoon (15 ml) liquid honey 1/2 tablespoon (7,5 ml) olive oil 12 hazelnut halved 1 egg yolk with a bit of milk for the egg wash 1 tablespoon (15 ml) butter 8 leaves fresh sage To taste salt and freshly ground pepper
Squash and Goat Cheese Tarte Soleil with Hazelnuts and Sage

Squash and Goat Cheese Tarte Soleil with Hazelnuts and Sage

Rate this recipe
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6
Main course
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 lb
    (225 g)
    Première Moisson butter puff pastry
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  • 4 slices
    butternut squash about 3 mm (1/8 in) thick, sliced in half moons (about 110g (1/4 lb) in total)
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  • 2 ounces
    (60 g)
    Irresistibles goat cheese crumbled
  • 6
    small red onion or cipollini onions peeled and halved
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  • 1 tablespoon
    (15 ml)
    liquid honey
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  • 1/2 tablespoon
    (7,5 ml)
    olive oil
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  • 12
    hazelnut halved
  • 1
    egg yolk with a bit of milk for the egg wash
  • 1 tablespoon
    (15 ml)
    butter
  • 8 leaves
    fresh sage
  • To taste
    salt and freshly ground pepper
Imprimer ma sélection

Preparation

Preheat the oven to 180ºC (350ºF) with the rack in the middle position.

Unroll the puff pastry onto a baking sheet lined with parchment paper. Place a 24-cm (9.5-in) diameter plate on top of the pastry. Use a knife to cut around the plate to trim away the excess dough. Set the trimmings aside for another use.

Use a sharp knife to shape an 8-point star (about 12 cm (4 ¾ in)) in diameter) in the middle of the dough.

Place the slices of squash on top of the dough around the star. Sprinkle the crumbled goat cheese and halved onions on top. Drizzle with a bit of honey and olive oil. Season with salt and pepper.

Fold the points of the star over the toppings to create a sun. Sprinkle hazelnuts on top. Brush the egg wash over the surface. Bake in the oven for 25 to 30 minutes or until the pie is golden. Remove from the oven.

Melt the butter in a small pan on medium. Brown the sage leaves in the butter for a few minutes or until they are crispy.

Drizzle the sage butter mixture on top of the pie. Serve as an appetizer or as a main course with a green salad.

Source: Christelle is flabbergasting

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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