Butternut Pear And Thyme Tart With A Walnut Pesto Sauce
From tnjazmyn 15 years agoIngredients
- For the Filling: shopping list
- 1 butternut squash shopping list
- 2 tsp Minced garlic shopping list
- 2 TBS Butter shopping list
- cinnamon stick (about 2 inches broken in each squash half) shopping list
- 2 TBS honey shopping list
- 1/3 Cup feta cheese shopping list
- 3 eggs shopping list
- ½ Cup ricotta cheese shopping list
- and shopping list
- ¼ Cup cream cheese shopping list
- OR shopping list
- ¾ Cup mascarpone cheese shopping list
- 1/3 Cup cottage cheese shopping list
- 1 Cup cake flour shopping list
- 1 tsp Dried thyme or 2 tsp finely chopped fresh thyme shopping list
- 1 large can of sliced pears, drained, reserving about 6 - 8 slices for garnishing (13.5 oz.can) shopping list
- For the Crust: shopping list
- 1 Sleeve Ritz crackers, crushed shopping list
- 1/3 to ½ cup melted Butter shopping list
- For the Pesto: shopping list
- 1 ¼ Cups roasted walnuts shopping list
- 4 Tablespoons freshly grated parmesan cheese shopping list
- ¾ cup olive oil shopping list
- 2 tsp salt shopping list
- Freshly ground black pepper to taste shopping list
- 1 tsp Minced garlic shopping list
How to make it
- Preheat oven to 350 degrees.
- This is the method I use for roasting the butternut squash:
- Cut squash in half length-wise, remove seeds and strings.
- Put three or four canning rings in bottom of 8 x 8 cake pan, fill with water just to the top of the rings and place squash on top of the rings.
- Now, this recipe will only require one half of the squash, but I go ahead and prepare both halves the same.
- Put cinnamon sticks, 1 tsp garlic, 1 Tbs butter and 1 Tbs honey in each half.
- Cover with aluminum foil and bake for approximately 45 minutes or until soft.
- Remove from oven and let cool.
- Once cooled remove cinnamon sticks and place squash in large mixing bowl. The outside will just peel away when you lift it.
- Add Feta cheese to the cooked squash and mash together.
- With an electric mixer add butternut mixture with the rest of the cheeses and eggs.
- Gradually add the flour, thyme and pear slices.
- For the crust:
- Mix crushed Ritz crackers and melted butter together then press into a deep pie dish going up the sides of the dish to resemble a crust.
- Pour in the filling until flush to the top.
- Bake for 45 minutes to an hour, or until firm and toothpick comes out clean.
- Let Cool
- (This can be made in individual tart pans. If so, cooking time will be less)
- For the Pesto:
- Mix all ingredients together in food processor, adjusting any ingredients to your liking.
- Cut tart into serving sizes, serve with micro salad, dress with pesto, garnish with a slice of pear.
- Beautiful!
The Rating
Reviewed by 6 people-
Wow is right, this sounds fantastic. Greatness. Love the sounds of this. You have my 5.
chefmeow in Garland loved it -
Wow you have a winner you and sherry should get together more often.
Thank you for posting this recipe now I will not have to travel to Cape Town, South Africa
Love it
Michaeltrigger in loved it -
I really liked this one...
ahmed1 in Cairo loved it
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