Roasted Squash and Apple Tart

  • Recipe courtesy Green Zebra
  • Show: Giada's Weekend Getaways
  • Episode: Chicago
Total Time:
2 hr 45 min
Prep:
45 min
Inactive Prep:
--
Cook:
2 hr
Yield:
6 serings
Level:
Intermediate

Ingredients

  • 1 butternut squash, peeled
  • 3 tablespoons olive oil, divided
  • Salt and pepper
  • 1/4 teaspoon ground clove
  • 1 tablespoon brown sugar
  • 3 apples, peeled
  • 7 large shallots
  • 1/2 tablespoon chopped fresh thyme leaves
  • 1 puff pastry, cut into 6 equal rectangles
  • 4 ounces blue cheese, crumbled
  • 1 recipe Syrah Reduction, recipe follows
SYRAH REDUCTION:
  • 1 bottle syrah
  • 4 sprigs thyme
  • 1 shallot, slices
  • 1 tablespoon black pepper
  • 1 tablespoon white pepper
  • Freshly cracked black pepper

Directions

Butternut Squash:
Preheat oven to 350 degrees F.

Cut sides of squash to make a rectangular shape. Slice squash into 6 (2 by 4-inch) rectangles. Toss the squash in 1 tablespoon of olive oil, salt, pepper, to taste, ground clove, and brown sugar. Bake in oven until tender, approximately 15 to 25 minutes.

Apple: Slice the apples into 6 (2 by 4-inch) rectangles. Heat 1 tablespoon oil in a saute pan over medium-high heat and add apples, salt and pepper. Saute until tender, being careful not to overcook.

Shallot Compote: Peel 7 large shallots and toss in 1 tablespoon of oil,