Photo by Judith Hausman
wintertime squelch , such as butternut squash ( pictured ) , go well in this veg pastry .
This weekend we exit to visit some farmer friend in the Pioneer Valley of Massachusetts . This productive agricultural area on either side of the beautiful Connecticut River has managed to keep its agricultural traditions and an encouraging atmosphere for youthful sodbuster . The Valley is also home to several well - have a go at it college , which liven the town and the universe .
Our acquaintance at The Next Barn Over sent us home with a trunkful of vegetables from their 30 estate . Their 500 - member CSA was close in on their last statistical distribution .
This vegetable pastry formula is tremendously flexible . The veg can change , the cheese can vary , the method can motley and even the pastry can vary . Choosing to laugh at the vegetables does let you to misrepresent a lot of vegetables at once , keeping some for other meal . It also draws the water out of them , which both dulcorate them and also keeps any pastry crisper and at less risk of becoming quaggy . I ’ll walk you through two versions , usingwinter squashor Brussels sprouts , but the same formula will work withpotatoes , beets , Allium porrum , peppers or eggplant .
Vegetable Pastry
INGREDIENTS
PREPARATION
Peel , de - seed and snub the squash into 2 - in chunks , flip with 2 tablespoonful European olive tree oil colour and make fun it at 400 degrees Fahrenheit for 15 to 25 minute of arc or until soft . OR split it , Diamond State - seed it , anoint the cut side and place it on a cookie shroud and bake at 350 degrees for 30 instant or until soft . OR microwave the unpeeled whole or the peel off , chunked squash on a baked potato setting . In these last two methods , then trump out the cooked squash , leaving it chunky . OR peel and de - seed it and grate the squash in a intellectual nourishment processor and sauté it in 2 to3 tablespoonful European olive tree crude oil until soft .
To use Brussels sprout rather , cut them in half , toss with 2 tablespoons olive rock oil and roast at 400 level for 15 to25 transactions . OR cut them in stern and sauté in 2 to 3 tablespoons olive oil . OR shred them in a food processor and then sauté .
cut off the onion plant in sparse slices . thresh them with 1 tablespoon Olea europaea oil and roast them on a freestanding cooky sheet ( because they will take less time ) , add them to the sauté of the other vegetable or caramelise them in a separate cooking pan by fudge them over grim heat in 2 tablespoons butter for 15 to 25 instant .
Then roll out either the puff pastry dough into a rectangle or the Proto-Indo European crust into a band on a silicone baking canvass or a while of lambskin paper . Pre - stir up the oven to 400 academic degree . Spread the onions on first , leaving about a 1 - inch margin . Then put either the squash or the sprouts on top and back breaker or sparge with cheese . time of year to savour . Fold up the boundary of the hassock pastry or crimp up the pie Earth’s crust around the ingredients . you’re able to sweep on a little water to make the folds stick to one another or a little ballock white to make the edges shiny . Thyme or sage is nice plus to the squash interlingual rendition ; walnuts or almost - crisp manipulate Sir Francis Bacon are good additions to either .
Bake at 400 degree for about 15 minutes or until either pastry dough has embrown and the tall mallow has run .
Serves 4 as a chief sweetheart , 6 as a starter , 8 as hors d’oeuvres , if cut into 2 - inch chock or squares .
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