It’s no secret that I love browsing through food magazine’s, and I’m not talking about those tired old publications that use to be the industry standard. You won’t find many US magazine’s in my house, if you find any. What you will find is an assortment of British and Australian Publications, ranging from the BBC Good Food to Australia’s Delicious!
One of my favorite outings is always to Barnes and Noble, before food blogging I subscribed to many of those magazines, but with all I spend on blogging most of my time spent with beauties is at the bookstore. When I find one particularly special, I do shell out the $11 or $12 for it, but those are few and far between anymore…..instead I get a large cappuccino of some variety and sit down to enjoy the sleek images and delicious recipes found in between there pages. Needless to say my wife hates going to the bookstore with me, which for a teacher you would think would be unusual, but for me that trip to the bookstore is a special occasion, to be savored and then devoured like a good meal..sigh, I guess you can see why she doesn’t like to go!
I will freely admit that two of my favorites are Donna Hay and Woman and Home “Feel Good Food” , not typically a man’s magazine but definitely worth the read. This particular recipe comes from Christmas edition of “Feel Good Food”, and that issue had so many wonderful creations that I bought it immediately, waiting until I got home to truly enjoy each delicious page (once you start drooling on the paper you buy it anyway). I kept buying Butternut Squash, thinking this would be the week that I made, but weeks turned into months, and finally with spring on our doorstep, I figured it was now or next winter, and I just couldn’t wait that long to try this torte.
The original recipe called for the use of filo dough which looked amazing in the images, and I’m sure added another dimension to the dessert, but instead I opted for a sweet pastry crust, almost a cookie like dough, and I wasn’t disappointed, in fact it was one of the few crusts that Lisa has eaten. I added a cinnamon pecan topping, thanks to Amelia’s Spicing Pecan’s who keeps me supplied with there delicious flavored pecans, Thanks Mike! The pecans added such a nice element to this already amazing dessert, and the hint of cinnamon was perfect!
I know with spring coming this isn’t exactly the time of year to be posting a recipe with winter squash, but if you can still get your hands on some, give it a try! The only thing missing from this dessert was a big dollop of fresh whipped cream, and if I had seasoned it up just a bit more, you would’ve sworn it was pumpkin, only lighter. The filling had a custard like quality that left you feeling satisfied instead of overwhelmed, the perfect end to a meal!
- 2 oz (50 g) unsalted butter -very cold cut into slices
- 1 cup (225 g) all purpose flour
- ¼ cup (50 g) sugar
- 1 large egg
- ¼ tsp salt
- ½ tsp Baking powder
- 1 tbsp ice water if needed*
- 9 oz (250 g) Butternut squash, cleaned and cut into cubes
- 2 large eggs
- 1 13.4 oz (380 g) can of dulce de leche or caramel*
- 4 oz (100 g) Ricotta Cheese
- 1 Tsp Vanilla
- ½ tsp Ground Cinnamon
- ¼ cup (50 g) Pecans chopped
- dusting of confectioners sugar
- In a food processor add the flour, sugar, salt, and baking powder and pulse to blend
- add butter and pulse until grainy
- add egg and pulse
- if dough is not coming together on the blade add up to one tablespoon of ice water to mix and pulse.
- roll pastry dough on a floured surface until it is large enough to fit into a tart pan *
- If the dough feels to soft, return pan to refrigerator or freezer until the dough is firm.
- Place parchment or foil inside of tart pan and add pie weights to pan to keep the surface flat while baking.
- Bake tart for 10 minutes at 350 degrees, remove pie weights and parchment and continue to bake for 7-10 more minutes *
- Allow shell to cool before filling
- Steam butternut squash in 400 degree oven for 20 minutes or until tender
- Place eggs, ½ can of dulce de leche or caramel, vanilla, ricotta and cinnamon into the food processor and pulse until blended.
- Add cooled squash and pulse until smooth
- fill tart shell with mix and place into a 350 degree oven and bake for 20 minutes or until the custard is set.
- Allow tart to cool on wire rack, but while still warm spread the remainder of the can of dulce de leche on the top of the tart.
- Sprinkle with chopped pecans and allow to cool until set completely, about 1 hour.
- Dust around the rim with confectioners sugar and serve with fresh whipped cream
I hope everyone has adjusted to daylight savings time, my body has just about made the adjustment, 4 am almost feels like 4 am, and I’m certainly going to be early enough…sigh I think every year I get older it get harder to make the adjustment, but I guess when I finally do stop working, I won’t have to worry about that anymore because I’ll be able to sleep as late as I want to then……something to look forward to (one of the few benefits of getting old).
The weather here has been so unseasonably warm, that all the flowers are blooming and the trees are budding…..hopefully winter is over, and none too soon! It’s been nice to get back to shorts and t-shirts, and soon our farmer’s market will be open…..how I’ve missed that market!
That’s about it for today, thanks so much for stopping by, and if you do join Google+ or if you’re already on, make sure you find me so I can add you to the food bloggers list that I share with my followers……I do have two lists, one for active food bloggers and one for food bloggers that don’t post on G+ regularly….if you’ve started posting regularly, make sure you let me know that too, sometimes I miss the posts.
Have a great week my friends, eat well and enjoy the weather!