This is a super savory take on a butternut squash tart. The addition of the crunchy salty bite of romaine on top, highlights the natural sweetness and creamy textures found in it nicely.
Serves 8
This is Martha Stewart’s Pate Brisee recipe. You may use any pie dough you prefer.
Ingredients
- 2½ cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 cup unsalted butter
- ¼ cup ice water
- ½ cup olive oil, divided plus 2 tablespoons and more as needed
- 1 large butternut squash
- salt & pepper as needed
- 6 sprigs fresh thyme
- 3 tablespoon white wine vinegar, plus more as needed
- 6 anchovy fillets, rinsed
- 2 medium leeks, halved lengthwise, cleaned and roughly chopped
- 1½ cup parmesan cheese, grated
- 2 eggs
- ½ cup whole milk
- 1 teaspoon fresh thyme leaves
- 1 pinch cayenne pepper, to taste
- 8 small, interior romaine leaves, or to taste
Directions
PREPARE THE DOUGH: In the bowl of a food processor, combine flour, 1 teaspoon salt, and 1 teaspoon sugar. Add 1 cup butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ¼ cup ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. You will only need one ball of the dough for this recipe. You may store the other frozen, up to 1 month.
LINE THE PIE PAN: Roll out dough to a 13-inch round on a lightly floured surface. Line a 9‑inch pie plate with dough. Trim overhang right to the outer edge of the pan. Or alternatively trim overhang to 1‑inch and crimp or flute the edge. Prick bottom all over with fork. Refrigerate for at least 30 minutes, and up to one day.
ROAST THE SQUASH: Preheat oven to 400 degrees F. Remove the stem and cut the squash in half lengthwise. Remove the seeds and fibers. Stuff each cavity with salt, pepper, and 3 thyme sprigs. Drizzle a couple tablespoons of olive oil all over the flesh. Turn the halves cut-side down onto a foil-lined tray and roast about 45 minutes to 1 hour (depending on size), until well softened. Remove from the oven and let cool somewhat before continuing.
MAKE THE VINAIGRETTE: Combine ½ cup olive oil, white wine vinegar, a pinch each salt and pepper, and 3 of the anchovy fillets in a blender, and turn the machine on. A creamy emulsion will form within 30 seconds. Taste, and add more vinegar if necessary, about a teaspoon at a time, until the balance tastes right.
Add shallot, and pulse the blender few times, until shallot is minced within the dressing. Taste, adjust seasoning and serve. (This vinaigrette is best made fresh but will keep refrigerated for a few days. Before using, bring it back to room temperature, and whisk briefly.)
MAKE THE FILLING: In a large skillet heat 2 tablespoons olive oil over medium-high heat. Add leeks, 3 anchovies and a generous pinch of black pepper; cook, stirring often, until the anchovies dissolve and the leeks are soft and just beginning to color. About 6 minutes.
Once the squash is cool enough to handle scrape out the flesh and add it to the bowl of a food processor. Add the leek mixture, 1‑cup Parmesan cheese, 2 eggs, ½ cup milk, 1/8 teaspoon salt, remaining 1 teaspoon thyme leaves, the barest pinch of cayenne pepper. Pulse the mixture 8 or 10 times until it is well mixed and fairly smooth. The leeks should be the only texture.
ASSEMBLE AND BAKE: Preheat oven to 350 degrees F. Remove the cold, dough-lined pie pan from the refrigerator. Spread the squash mixture over the entire surface of the tart pan, filling the pan completely. Smooth the top to level and sprinkle the top with the remaining Parmesan cheese.
Bake until well-browned and set. About 40 to 45 minutes
SERVE: Cut the romaine cross-wise into very thin ribbons. Toss with a bit of the anchovy vinaigrette. Slice the pie into 8 pieces and top each slice with a mound of the dressed romaine. Serve warm or at room temperature.
Love anchovies, and I’ve mainly had the canned time so I am very excited to see this recipe will have to try.
I can never really grasp why people dislike anchovies so much. I absolutely adore them, but surprisingly enough, have never had them fresh. Will definitely keep my eyes peeled!
Love it. Now the hard part- finding fresh anchovies in Denver.
I would love to try these, where did you get them? Are they already de-boned when you buy them?
LL
at 8th and Western is where I got them. They came whole, with heads, guts and bones. GREG
I must show this recipe to my husband. He showed me that anchovies and sardines are actually to be bought fresh and cooked with rather than always salty and in cans. And your pics are gorgeous!
When I was on an island in Greece our host had us prepare our anchovies this way and even fussy children loved them!!!! Now that really says something Greg!
I wish I were lucky enough to find fresh anchovies (and sardines) in my market but alas, it hasn’t happened. I’ve been enjoying white anchovies a lot lately–my local restaurants seem to favor them lately–but wouldn’t it be nice to try out your recipe for marinating them. Looking forward to the next post.
Those who are afraid to try this would be surprised to learn the taste is more about vinegar than it is about fish. And, yes, the best way to eat them is with some nice artisanal bread and a carafe of vino!
See now I want you to make some anchovies. Because I am that person (that you described). I’ve recently gotten way into Mediterranean food and it really bugs me that I have been unable to make myself try anchovies. And living where I do let’s just say I am not trusting what I can find to be the best. Sigh.
You won’t believe it but in India, you get fresh anchovies every day, especially in coastal cities like mine. only, it isn’t used for human consumption all that much. In my house atleast, it was either deep fried for snack or more commonly boiled and used as cat food 😀
nevertheless, i agree, fresh is way better than tinned!!!
What a great post in educating people about anchovies. For years I hated them-because I had never had them prepared the right way. Your recipe is delicious and by far the best way to prepare and enjoy their flavours.
If you are trying to make me hate you this is not how to do it! I have found fresh anchovies on those very rare occasions at those very rare fish mongers on those very rare days but …you guessed it…rarely. Looks so good I am going on an anchovy expedition tomorrow.
Mmmm, I’m an anchovy lover myself, though I’ve never tried marinaded fresh anchovies. However, they definitely sound pleasant. Also, cannot remember if I commented on this, but saw your kitchen ages ago in Food & Wine. Gorgeous and so personalized!
Greg, I’m afraid I’m one of those people who are just “funny” about anchovies. And yet I use Worcestershire sauce which is made from anchovies. But for some reason I just can’t handle them. The mind is a mysterious thing!