Rosemary Butternut Squash Tartlet by Chef Aaron LeRoi, CIA NY Bachelor's Alumni '14

Rosemary Butternut Squash Tartlet

Chef Aaron LeRoi, CIA NY Bachelor's Alumni '14; Event - CIA Worlds of Flavor 2019

When enjoying Rosemary Butternut Squash Tartlet with roasted grape, caramelized onion, spiced tamarind chutney, and herbed pecan crumble, you can expect a balanced combination of flavors that dance on your palate. The savory richness of the caramelized onions counterbalances the natural sweetness of the butternut squash and roasted grapes. The rosemary adds a pleasant herbal note that adds depth to the taste. The spiced tamarind chutney brings a tangy and slightly spicy kick, which complements the sweetness and adds complexity. The herbed pecan crumble provides a contrasting texture and imparts a savory, nutty taste that ties the flavors together.

Ingredients for Tartlet:

  • 1 cup all-purpose flour
  • ½ cup butter
  • 3 oz. shortening or cream cheese
  • 1 tbsp. water, if needed
  • 1 tsp. salt
  • ½ tsp. pepper

Method for Tartlet:

  1. Combine flour, butter, shortening or cream cheese, salt, and pepper in a food processor. Blend until the mixer comes together. Add water if needed to bind the mixture further.
  2. Remove the mixture from the processor and lightly knead with your hand for 30 seconds to 1 minute to make a cohesive ball.
  3. Wrap and chill the dough ball in the fridge for at least 30 mins.

Ingredients for Rosemary Butternut Squash Filling:

  • 1 ½ cup butternut squash, peeled & roasted
  • Salt and pepper, to taste
  • 2 rosemary sprigs, chopped
  • 2 lemon zest

Method for Rosemary Butternut Squash Filling:

  1. Roast butternut squash in the oven or get a good caramelization in a pan before going into the oven.
  2. Add roasted butternut, salt, pepper, rosemary, and lemon zest to a food processor. Blend until fairly smooth but still rustic puree.

Ingredients for Tamarind Chutney:

  • ½ tbsp. The Perfect Purée Tamarind Puree, thawed (or add more to taste)
  • 1 cup green & red grapes, whole roasted
  • ½ cup white onion, diced
  • 1 tsp. cumin
  • ½ tsp. clove
  • 1 tsp. paprika
  • 1 tbsp. butter

Method for Tamarind Chutney:

  1. Preheat oven to 350°
  2. Place whole grapes on a baking sheet, then salt and pepper, and place into the oven to roast until the grapes have color and are ready to burst, then remove from oven.
  3. While the grapes are roasting, cook onions in a pan at medium heat until soft and golden brown color with salt, pepper, and butter to finish.
  4. Add all spices to the onions.
  5. Chop grapes or lightly pulse them in a food processor.
  6. Toss grapes with onion mixture, and add Tamarind Puree. Mix all ingredients until well combined.

Ingredients for Crumble:

  • ⅓ cup pecans, chopped
  • ½ tbsp. thyme
  • ½ tbsp. parsley
  • ½ tbsp. oregano

Method for Crumble:

  1. Toast pecans in the oven until aromatic.
  2. Pulse pecans with fresh chopped herbs in a food processor until a rustic crumble has formed. Pecan pieces should still be about half a centimeter big.
  3. Spread butternut filling into tart shell.
  4. Spoon chutney on top of butternut filling.
  5. Sprinkle crumble over the top of the tart. Eat and enjoy!