Holiday entertaining and appetizers go hand in hand... or should I say hand in mouth?! We have been busy testing and preparing appetizer recipes for several upcoming cooking classes in our Belleville Country Store. I have an appetizer recipe list a mile long but I just love an excuse to try new things too. In November, we featured this recipe in a wine class and it was a big hit. I promised the classroom guests, I would post the recipe on our blog so they could make it at home for their holiday gatherings. So here you go guys! Sorry it took me awhile to get to it.
This recipe is delicious because it uses our famously flaky Humble Pie crusts. We sell thousands of fruit Humble Pies in our bakery and a few years back, we had so many requests from guests who wanted to make their own mini fruit pies that we started offering these cute little pie dough rounds in our freezer case. They make a perfect crust for sweet and savory tarts alike. My kids love to make open-face pizzas or pizza pockets with them when they have friends stay overnight.
This adult version of a savory tart pulls in our farm- grown butternut squash, potatoes, mushrooms and a creamy goat cheese to top it all off. Is your mouth watering for a glass of Pinot Noir? Mine sure is!
This tart tastes best when served a little warm or at room temperature. If you want to do some work ahead of your gathering, the pie dough rounds can be pinched and the veggies can be roasted and stored in the refrigerator a day in advance. These steps help speed along assembly on party day.
I hope you will give these savory tarts a try for your next holiday gathering. If you are looking for more delicious appetizer recipes, catch our upcoming Appetizer Lunch and Learn. Visit our website for details at www.eckerts.com.
Eat well this holiday season,
Savory Vegetable Goat Cheese Tart
Roasted Vegetable Filling
1 small Eckert’s butternut squash, washed
2 small unpeeled Yukon Gold potatoes, slice ¼-inch thick rounds
4 ounces fresh sliced mushrooms
2 to 3 Tbs. olive oil, divided
1 to 2 tsp. dried thyme, divided
Kosher salt, divided
4 Eckert’s Humble pie pastry crust, defrosted (these 6.5" pastry rounds are located in our freezer case)
2 ounces goat brie cheese, sliced into 8 pieces
Preheat oven 400-degrees. Line 2 rimmed baking sheets with parchment paper.
Cut the butternut squash just above the bowl (round bottom) portion. Set the squash bowl aside for another use. Peel the squash neck. Slice into ¼-inch rounds.
In a medium sized bowl, toss the squash rounds with about 1 tablespoon olive oil, about ¾ teaspoon and thyme. Spread in a single layer on prepared baking sheet.
In the same bowl, toss potatoes slices with about 1 tablespoon olive oil, about ¾ teaspoon and thyme. Place potatoes in a single layer on the second baking sheet, leaving room for the sliced mushrooms.
Next toss the sliced mushrooms in the same bowl with the remaining olive oil and thyme. Place in a single layer on the second baking sheet.
Sprinkle very lightly with kosher salt.
Roast vegetables about 8 minutes (squash and potatoes will still be firm). Remove squash and potatoes from the oven to cool.
Leave the mushrooms on the baking sheet. Continue to roast another 10 to 15 minutes or until the most of the moisture has evaporated and the mushrooms are browned. Remove and allow to cool.
While the vegetables are cooling, take each of the pastry rounds and form a ½-inch fluted edge.* Place on a parchment lined rimmed baking sheet.
In the bottom of each pastry, divide the roasted potatoes, mushrooms and squash. Bake about 10 minutes. Remove from oven and place cut pieces of the goat brie cheese on top.
Return to the oven and bake about 3 to 4 minutes or until the cheese is soft.
With a sharp Chef's knife, cut tarts in quarters and serve. Makes 4 entrees or 8 appetizers.
* The fluted pastry can be covered and placed in the refrigerator for up to 24 hours before filling with the roasted vegetables and goat cheese. Placing the pastry in the refrigerator without the filling for 15 to 20 minutes will make the tart flakier.