Kabocha Squash Tart with Caramelized Onions and Golden Chanterelles
Preparation for the tart shell
Add buckwheat flour, rice flour, cornstarch, and salt into a large bowl and whisk until well mixed. Remove butter from the freezer and grate it, working quickly. Cut butter into the flour mixture with a fork or pastry cutter until it’s incorporated. Mix the egg with 2 Tablespoons of water and knead into flour mixture by hand until it comes together to form a dough. You may need a bit of extra water if the dough seems dry.
Sprinkle with a bit of the buckwheat flour, place between parchment or plastic wrap and roll out into an 8 inch disk. Place in the refrigerator for about half an hour.
Remove from the refrigerator and let it rest for a couple of minutes. Continue rolling on a floured surface until it is the size of your tart pan (9” with a base that comes out separately). Place in pan, trim excess, tuck edges underneath and just above the edge of the tart pan to allow for any shrinkage. Prick the bottom of the tart with a fork and fill with pie weights. Bake the shell in the oven at 400° F, 10-12 minutes.
Preparation for the filling
Toss the squash cubes with the oil, sea salt, and pepper. Spread the cubes on a baking sheet fitted with parchment paper. Bake it at 400° F, for about 20 minutes, or until cooked through but still firm.
While the squash is baking, peel the red onion, cut in half vertically and then into horizontal strips. Heat the butter in a sauté pan and sauté the onions until they begin to soften. Add maple syrup and balsamic vinegar and continue to sauté gently until the onions caramelize. Remove from heat and cool to room temperature.
Clean the chanterelles and cut them into halves or quarters. Sauté them in a scant bit of olive oil with finely chopped thyme and rosemary until they become soft and golden. Season with salt and pepper.
Beat the eggs with ricotta cheese and red pepper flakes. Spread the onion, mushrooms, squash cubes, and ricotta mixture into the pre-baked pie bottom; sprinkle the pine nuts on top and bake the tart at 400° F for about 15 minutes, or until the filling has set.
Let cool slightly before serving. Enjoy!
Serving note: The tart is nicely accompanied by fresh winter greens lightly tossed with lemon, olive oil and a pinch of sea salt. Greens can be placed on top of tart or to the side.
In Your Glass
This seasonal recipe is inspired by fellow food enthusiast, chef, and cookbook author Ditte Ingemann, whom I met recently in a Swedish food photography workshop. She is someone who certainly knows how to warm up a winter table! This savory tart is so good on a dark, cold night with so many wines. Most recently we’ve loved this one with a Côte Rotie, a red wine from the French Rhône Valley predominantly made with Syrah and offering classic meaty, smoky, pepper, spices, dark fruit characteristics. From the Shafer cellar, I’d happily go with either Relentless, which is also nearly all Syrah or even the Merlot which is a bit lighter on the palate, with a nice touch of red fruit, and full of wonderfully rich flavor.