The ideal holiday salad, this dish offers the best of harvest flavors - green apples, heirloom pumpkin and tangy yet smooth blue cheese.
Recipe courtesy of Chef John Sundstrom of Lark Restaurant, Seattle, WA.
INGREDIENTSFor the Filling: 2 tablespoons butter
For the Tart Dough:4 cups flour
1. To make the filling: In a saute pan over medium heat, cook the pumpkin or squash, apple and shallots in butter until tender and golden. Stir in the thyme. Remove from the heat and allow to cool. Season to taste with salt and pepper.
2. To make the tart dough: Preheat oven to 400 degrees F. Cut butter, flour and salt until crumbly; add water and form into a flat ball. Chill 30 minutes. Roll out the dough into a rough circle (large or individual size), place a mound of filling, dot with blue cheese, fold dough up around sides, brush with egg wash, bake for 20-25 minutes.
3. Serve with a salad of frisee, curly endive and apple slices, dressed with apple balsamic vinegar, olive oil, minced chives and minced shallot.
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