Butternut Leek Tofu Tart

This tart just seems so perfect for Fall. Sweetened with roasted butternut squash and slightly caramelized leeks, it is rich with umami to balance the mellow tofu.

Crust:

1/2 cup whole wheat flour

1/2 cup all purpose flour

1/2 tsp salt

5 Tbsp butter, cubed 1/4-inch and chilled in freezer

3 Tbsp sour cream

2-4 Tbsp ice water, or as needed

2 leeks, cleaned and diced

1 small butternut squash, peeled and cubed 1/2-inch, 4 cups

1/2 tub tofu, cubed 1/2-inch

2 eggs

3/4 cup cream

2-3 oz feta cheese, crumbled

1/4 cup grated Parmesan cheese

Prepare the crust. In a small food processor, blend the flours together with the salt. Add the butter and pulse to form a very coarse grind - pieces the size of peas. Add the sour cream and pulse several times more to form a damp dough - add a tablespoon or so of ice water if necessary to get dough to just hold together.

Carefully transfer dough to a clean surface and form a 1/2-inch thick disc.

Wrap disc in plastic wrap and place in freezer for 15 minutes.

Preheat oven to 425F. Toss squash with a dash of olive oil and tip out onto a rimmed baking sheet. Roast for 20-30 minutes, until squash begins to brown and is just softened.

Meanwhile tip the leeks into a skillet with a dash of olive oil and one tablespoon water. Cover and allow leeks to soften, stirring every so often. After about 5 minutes, when they have darkened, uncover the leeks and continue cooking over very low heat to sweeten and soften them for another 5 minutes. When leeks are finished, set aside off the heat.

Press the tofu in between several sheets of paper towel to remove some water.

Remove the cooled dough disk to a floured surface. Roll out to about 1-inch more on all sides than the tart pan. Oil a 10-11 inch tart pan (ideally with a removable bottom - but not absolutely necessary). I used an heirloom ceramic tart pan from our Aunt, without a removable bottom, so I sprinted some course corn meal on the bottom. Drape the crust over a rolling pin and roll the crust onto the tart pan.

Gently press the dough into shape in the tart pan. Refrigerate crust for 15 minutes.

When the squash is cooked, remove from the oven and set aside. Bake crust at 425F for about 15-20 minutes, until just browning. Prick center with a fork if starting to bubble.

Remove crust from oven and fill with the squash, leek and tofu. Sprinkle feta over veggie mixture.

Whisk together the eggs and cream and pour evenly over tart. Sprinkle Parmesan cheese on top.

Set oven to 375F. Bake about 30 minutes until golden, bubbly and cooked through.

Serves 4.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce. It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things. Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular. Many peo...

Haddock Roasted with Aioli and Tomatoes

This is a simple yet suculent way to roast fish. Here I use haddock, but you could use most any fish including cod or tilapia, or as I did on the west coast, wild-caught Rockfish (delicious). The tomatoes offer a fresh flavor complement to the fish slathered with a rich aioli topping. This is a quick, easy way to prepare fish on a busy weeknight. 1-1/2 lb haddock fillet (Captain’s cut preferred - thicker), patted dry Aioli: 1/4 cup good real mayonnaise 1 tsp Dijon mustard 1 Tbsp favorite hot sauce 1 pint grape tomatoes 1/2 tsp dried dill weed Fresh parsley, minced, for garnish Lemon wedges for garnish Preheat oven to 375F. Oil a medium baking dish (about 7x10-inch). Lay haddock fillet in dish. Whisk together the mayonnaise, mustard and hot sauce in a small bowl. Using a pastry brush, cover the fillet evenly with the aioli sauce. Toss the tomatoes with a dash of olive oil and scatter them over the fish. Season with dill and freshly ground black pepper to taste. Bake fish for about 20 mi...

Cuisine Eric

Search This Blog