A Tale of Two Tartlets

These two tartlets are quite different from each other. The first one is a butternut squash tartlet, aggressively seasoned in a crust that is similar to pie crust. The second is a tomato and cheddar tartlet in a crust made from cream and cheese. I didn't think the second one would work, but it was actually fantastic. I enjoy the squash recipe with a bit more kick to it, so it's really up to you to decide your seasoning level. This recipe makes between 12 and 18.

Squash Tartlet Crust

• 300 grams flour
• 150 grams butter or shortening
• 6 grams salt
• 6-8 tablespoons water

Mix the flour, salt, and butter/shortening, and combine with either a fork or pastry cutter until it resembles bread crumbs. Add ice cold water, a tablespoon at a time until the dough holds it's shape, then refrigerate for an hour before rolling out.

After rolling the dough into a thin sheet, use a pint glass to cut circles out, and carefully place in a greased muffin tin.

Squash Filling

• 1/2 butternut squash, cooked and pureed
• 1/2 cup water
• 2 egg yolks
• 2 tablespoons Old Bay seasoning

Either roast the half squash, or peel it and saute in a pan. This step if you are using an oven will take close to 2 hours at 375F, and you want the squash to be nice and soft, but not absolute mush. After the squash has been cooked and pureed (I use a stick blender), let it cool a bit.

Once the puree has cooled for about a half hour, add the water and Old Bay. Taste, adjust the seasoning, then add the two eggs. Spoon the mixture into the muffin tin, and bake at 375F for 15 minutes. Serve warm.

Try and find the best tomatoes and cheddar you can, since this recipe really rides on the quality of the ingredients. If you only have so-so tomatoes, I would wait until summer, when you can get really flavorful specimens. This recipe makes 12.

Tartlet Pastry

• 160 grams Cheddar, grated
• 160 grams cream
• 160 grams flour
• 3 grams salt
• 4 teaspoons water

Combine all the ingredients, and use just enough water to keep it sticking together. This pastry is a little difficult to work with, but try and line a well greased muffin tin with 12 equal portions of dough. I find damp fingers do the trick.

Tomato Filling

• 300 grams tomatoes
• 2 teaspoons English mustard
• 1 tablespoon fresh basil
• 90 grams Cheddar cheese, grate

Skin the tomatoes, quarter them and remove the seeds. Let them drain for a bit in a colander, and adding a little salt to them will speed up the process. Chop evenly, add the remaining ingredients, and add to the pastry.

Cook at 425F for 10-12 minutes, and enjoy these little bits of heaven warm.