Limnos Squash Tart
- 1 medium acorn or butternut squash (about 2 lbs.)
- 3 Tbsp. olive oil, divided
- salt and pepper
- 1 1lb. package frozen puff pastry (2 sheets), thawed
- 2 tsp. pink peppercorns, crushed
- 2 small shallots, roughly chopped
- 2 tsp. Limnos Lamb Rub
- 6 oz. goat cheese, crumbled
- mixed fresh chopped herbs for garnish (e.g. rosemary, sage, parsley)
Preheat oven to 400 degress. Cut squash in half, remove seeds, rub flesh side lightly with 1 Tbsp. of the olive oil, sprinkle with salt and pepper and place flesh side down on a parchment-lined baking sheet. Bake until tender enough to easily pierce with a knife, about 30 to 45 min. Remove squash from oven, set aside to cool and reduce oven to 350 degrees. Press thawed puff pastry dough into a 9-inch tart or pie pan. Sprinkle half of the crushed pink peppercorns across puff pastry and press them into the dough. Prick dough several times with a fork and place in oven to par-bake for 5 min., then remove from oven and set aside. When squash is cool enough to handle, peel off skin and chop flesh into large pieces. Place squash in a food processor and pulse until almost smooth. Add shallots, Limnos Lamb Rub and half of the goat cheese and pulse to combine. With food processor running, drizzle in remaining 2 Tbsp. oil until mixture is well combined and smooth. Spread filling onto par-baked crust and sprinkle with remaining goat cheese. Bake for 25 to 35 min. until goat cheese has melted and tart is slightly golden. Serve warm scattered with fresh herbs.
Reheat and top with a fried egg for breakfast!