I’m taking a break from writing the final post the series I’ve been posting these last few weeks on Singaporean and Malaysian classics and posting a delicious autumnal tart that I put together for my last cooking class – Autumnal Squash Tart.
And I can I just say it is PERFECT for Thanksgiving and I think you’ll really enjoy it!
It’s so great for Vegetarians in your company but you’ll love it even if you aren’t one yourself.
So here goes, it begins with store purchased puff pastry. Roast up some butternut squash and sweet potatoes with olive oil and puree with ground cumin and chipotle & feta cheese. You can already tell this is all going somewhere good!
The tart gets baked with the butternut squash-feta puree as the base, think circles of yellow squash and zucchini decorate the tart in overlapping layers, feta cheese in dollops all over, some salt and pepper and a drizzle of olive oil all over and in the oven.
So good hot. Cold, it tends to get soggy so I wouldn’t recommend having it sit out for hours on end. Can’t wait for y’all to try it and tell me what you think!