Caramelized Squash, Pear and Blue Cheese Crostata
- 1 recipe Basic Pastry Dough, chilled
- 6 tablespoons extra virgin olive oil
- 2 pounds orange winter squash such as butternut, delicata, or Hubbard, peeled, seeded, and cut into ¼-inch-thick slices
- Kosher salt and freshly ground black pepper
- ¼ cup sugar
- 1 teaspoon ground allspice
- 4 ripe pears, peeled, cored, and cut into eighths
- 2 tablespoons sherry vinegar
- 2 leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, and swirled vigorously in a bowl of cold water to remove any grit
- ⅓ pound (5 ounces) Gorgonzola (or your favorite highquality blue cheese, such as Great Hill Blue or Stilton), crumbled
Instructions:
Caramelized squash and pears with blue cheese was at the top of my list of favorite fillings.
- On a lightly floured surface, roll the dough into a 16- inch circle, about. inch thick. Line a sheet pan with parchment paper. Fold the dough into quarters, transfer it to the sheet pan, and unfold. Cover with plastic wrap and refrigerate for 30 minutes.
- Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat. Add the squash slices, season with salt and pepper, and cook until the squash is tender and golden brown, about 6 minutes. Sprinkle with 2 tablespoons of the sugar and the allspice. Toss until the sugar has melted and caramelized on the squash. Remove from the heat and set aside.
- Heat 2 tablespoons of the olive oil in a second large sauté pan over medium-high heat. Add the pears and cook until golden and tender, about 12 minutes. Sprinkle with the remaining 2 tablespoons sugar and toss until the sugar has melted and caramelized on the pears. Add the vinegar and season generously with pepper. Set aside.
- Heat the remaining 2 tablespoons olive oil in a medium sauté pan over medium heat. Add the leeks, season with salt and pepper, and cook until tender, 5 to 6 minutes. Let cool.
- Preheat the oven to 375°F.
- Remove the pastry circle from the refrigerator. Spread the cooked leeks on the circle, leaving a 2-inch border. Alternate the squash and pears over the leeks spoke fashion. Pull up the edges of the crust and gently flip them over the filling to form a wide, rustic edge. Pleat the dough as necessary but do not crimp.
- Bake the tart until the crust is crisp and golden brown, 40 to 45 minutes. Sprinkle the blue cheese over the top of the tart and bake for an additional 5 minutes.
- Let rest for 5 minutes, then cut into wedges and serve.