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Sunday, 29 April 2012

Butternut squash & Red Pepper Tartlet / Parsley & Chive dressed salad

image courtesy of cookstr.com
*Part of the sizzling-staffordshire menu series*

This dish is similar to a dish I used to do several years ago when working in a small hotel. Granted back then it was as a main course, in this case it will serve extremely well as a starter or a side dish viable for a light lunch.It uses ingredients that available year round, although seasonally it would be better suited from late autumn to early springtime.That said it is mainly all down to viability, and as a result it can be easily and cheaply produced whenever.

You will need (per tartlet):

1/4 butternut squash, peeled and sliced into 1/4 inch thickness.
1/2 red pepper, de-cored and trimmed, and sliced into 1/4 inch thickness..
1/2 an apple decored and sliced 1/4 inch thickness(any eating apple will do)
6'' x 2.5 inch pliece of rolled out puff pastry
3 tbsp Seasoned soft white breadcrumbs
2 tbsp grated parmesan
Tbsp roughly chopped flat leaf parsley
1/2 tbsp roughly chopped chives
Handful of rocket
tsp lemon juice
2 tbsp olive oil
cracked black pepper

The doing bit:

In a pan add a little butter and moderately heat until the butter melts. Sear the butternut squash slices with the apple until they are coloured and begin to soften. Remove from the pan and layer on the puff pastry sheet, alternating each slice. Repeat the same for the peppers and also lay evenly onto the tartlet.

In a small bowl mix the breadcrumbs and the parmesan and add a little black pepper. Sprinkle the breadcrumbs on the top of the tart and place on a baking tray in a moderate oven (180C) until the pastry has risen and golden brown, and the breadcrumbs are of similar colour. Remove from the oven and serve with the salad.

For the salad: In a bowl combine the rocket, chives, and parlsey and dress with the olive oil and lemon juice. season with pepper if necessary.

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