Roasted Squash Tart serves 4
Whenever I make this tart it reminds me of Holland. Not that this dish is particularly Dutch, but the use of Gouda cheese somehow brings back memories of my travels around the Netherlands. Gouda, or "How-da" as the locals say, is a cheese named after the city of Gouda. Did you know It is one of the most popular cheeses in the world? Accounting for 60 percent of the world's cheese consumption. Who knew? Aged Gouda, like Old Amsterdam, with its brittle, crumbly, crystalline texture and complex burnt-caramel flavor, is an excellent choice to use for this recipe. You can use your favorite types of Gouda, goat’s milk Gouda and smoked Gouda are good options here. This recipe makes great use of butternut squash, for those who don't like all things pumpkin.
4 cups mushrooms, cremini, chanterelle, oyster, sliced
2 large leeks, white to light green parts, see chef’s note
3 cups butternut squash, peeled, cut into ½-inch cubes
Extra virgin olive oil
Sea salt and freshly ground pepper
1 sheet of puff pastry, thawed
1 teaspoon fresh thyme leaves
Pinch of chile flakes
1 cup grated aged Gouda cheese
Fresh chopped herbs (parsley and chives), for garnish
Heat the oven to 400°F. On a large parchment paper–lined baking sheet, toss the mushrooms and leeks with 2 tablespoons olive oil, salt and pepper, and spread out evenly. On another large parchment paper–lined baking sheet, toss the squash with 2 tablespoon olive oil, salt and pepper, and spread out evenly as well. Roast both pans, for about 25 minutes, until lightly browned at the edges. Don’t let the vegetables get too brown or overcooked, as they will be cooked again. Set aside to cool. To prep ahead, you can roast the vegetables earlier in the day.
Lightly oil a large baking sheet. Roll the puff pastry into a rectangle to thin out the dough to ¼” thin, then transfer to the oiled baking sheet. (It does not have to be perfectly shaped)
Spread the mushroom-leek mixture onto the dough, sprinkle with fresh thyme and chile flakes, and top with the grated cheese, followed by the roasted squash. Sprinkle lightly with salt and drizzle with some olive oil. In a 400°F oven, bake 25-30 minutes, until golden brown all over. Serve warm, with more fresh chopped herbs