two starters makes a meal


so i’m a variety girl, i love sharing when we go out to eat, i always want a starter/salad/entree/and of course dessert, and i prefer tapas style so i’m not judger for being such an oinker ;) ha. thus, sometimes i just pick a few starters and use those to make up a meal.

grocery list serves 4
squash, mushroom, gruyere tart
1 1/2 lb butternut squash, peeled/seeded and cut into 1″ pieces (i used 1 good size squash)
1/4C olive oil
2Tbs unsalted butter
1 large shallot, thinly sliced
1 lb assorted mushrooms cut into 1″ pieces
1tsp sherry vinegar
1/4tsp ground nutmeg
Flour for dusting
Chilled puff pastry
2 large egg yolks
1/4C creme fraiche
4oz gruyere cheese, shredded
2tsp chopped thyme
prosciutto-wrapped persimmons
12 thin slices prosciutto
3 fuyu persimmons, peeled and cut into 1/8’s
24 small rosemary sprigs (1 fresh herb box broken into smaller pieces should be plenty)
2Tbs olive oil


Preheat to 375, spread squash on baking sheet and toss with 2Tbs olive oil, season with S+P bake 25mins until just tender. Transfer to a bowl, increase oven to 400. Meanwhile, in a skillet, melt butter and remaining olive oil, add shallots and cook over moderate heat, stirring until softened. Add mushrooms and cook covered, stirring occasionally until tender, about 7-10mins. Season with S+P. Remove from heat, toss with vinegar and nutmeg, add squash. Line a baking sheet with parchment paper, roll out puff pastry and prick with fork all over except 1/2″ border. Bake pastry 20mins until golden, pierce with fork if it puffs during baking. Let cool. Stir yolks, creme fraiche, gruyere & thyme, S+P, spread over pastry top with squash/mushroom mix leaving 1/2″ border around edges. Bake 15 mins until cheese mix is melted cut into squares and serve.


Preheat oven to 375, line baking sheet with parchment paper. Tear each prosciutto slice in half length-wise. Wrap each persimmon slice with a thin slice prosciutto and insert small rosemary sprig, poke with toothpick to hold in place. Place wrapped wedges on baking sheet and lightly brush with oil, roast 20 mins (rosemary makes house smell AmAzInG) serve warm or room temp.


One comment

  1. […] use the ratio 3:1 for apple cider vinegar + red wine. **this is great if you decided to make the squash/mushroom/gruyere tart recipe, because you’ll have left-over creme fraiche! […]

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