Butternut Squash Tatin with Alpine-Style Cheese, Baby Romaine Salad, Creamy Peppercorn Dressing and Lardons

Butternut Squash Tatin with Alpine-Style Cheese, Baby Romaine Salad, Creamy Peppercorn Dressing and Lardons

prep time

minutes
cook time

minute
servings
8

Ingredients

































Cooking Instructions

For dough:


1

In bowl of heavy duty mixer with paddle attachment, combine flour, sugar, salt, lard and butter. On low speed, combine until fat is incorporated into flour mixture and resembles small peas. On low speed, add egg and water a tablespoon at a time, until dough forms a mass. Gather into a ball. Divide in half. Flatten each half into disk; wrap and refrigerate about 2 hours.


For lardons:


1

Slowly cook bacon until crispy. Set aside. Reserve fat for tatin. (If you do not have 1/4 cup, add bland oil.)


For tatin:


1

Cook onion over low heat until caramelized; set aside. In large bowl, combine brown sugar, cinnamon, ginger, cloves, nutmeg, salt, pepper, honey, 1/4 cup reserved bacon fat and enough water to make thick liquid. Add squash slices and toss to coat.


2

Heat oven to 375°F. In center of a sauté pan, place 8 x 1-1/2-inch flan ring. Pour a little bacon fat and a little butter in ring. Place squash in concentric circle around the ring and fill all the way to the top. Spoon remaining liquid over squash. Spread caramelized onion over top.


3

Roll dough in circle 1/4-inch thick. Lay over squash. Cut around edge of ring to just fit, removing excess. Pat dough over squash. Bake 40 to 45 minutes or until squash is tender and dough is browned. Let rest 5 minutes. Pour off any excess liquid. Invert tart and ring onto plate. Return to pan with dough on bottom. Sprinkle cheese over top. Return to oven until cheese is melted, about 5 minutes.


For salad dressing:


1

In small bowl, whisk egg yolks, garlic and black pepper until egg is light yellow. Slowly whisk in oil until thick. Whisk in buttermilk and herbs; salt to taste.


For final preparation:


1

On each of 8 plates, place 1/2 cup romaine; drizzle with 1 tablespoon dressing. Top with bacon lardons. Remove ring from tart. Cut in 8 wedges. Place one on each plate.


Ingredients

































Cooking Instructions

For dough:


1

In bowl of heavy duty mixer with paddle attachment, combine flour, sugar, salt, lard and butter. On low speed, combine until fat is incorporated into flour mixture and resembles small peas. On low speed, add egg and water a tablespoon at a time, until dough forms a mass. Gather into a ball. Divide in half. Flatten each half into disk; wrap and refrigerate about 2 hours.


For lardons:


1

Slowly cook bacon until crispy. Set aside. Reserve fat for tatin. (If you do not have 1/4 cup, add bland oil.)


For tatin:


1

Cook onion over low heat until caramelized; set aside. In large bowl, combine brown sugar, cinnamon, ginger, cloves, nutmeg, salt, pepper, honey, 1/4 cup reserved bacon fat and enough water to make thick liquid. Add squash slices and toss to coat.


2

Heat oven to 375°F. In center of a sauté pan, place 8 x 1-1/2-inch flan ring. Pour a little bacon fat and a little butter in ring. Place squash in concentric circle around the ring and fill all the way to the top. Spoon remaining liquid over squash. Spread caramelized onion over top.


3

Roll dough in circle 1/4-inch thick. Lay over squash. Cut around edge of ring to just fit, removing excess. Pat dough over squash. Bake 40 to 45 minutes or until squash is tender and dough is browned. Let rest 5 minutes. Pour off any excess liquid. Invert tart and ring onto plate. Return to pan with dough on bottom. Sprinkle cheese over top. Return to oven until cheese is melted, about 5 minutes.


For salad dressing:


1

In small bowl, whisk egg yolks, garlic and black pepper until egg is light yellow. Slowly whisk in oil until thick. Whisk in buttermilk and herbs; salt to taste.


For final preparation:


1

On each of 8 plates, place 1/2 cup romaine; drizzle with 1 tablespoon dressing. Top with bacon lardons. Remove ring from tart. Cut in 8 wedges. Place one on each plate.


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