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Rosemary Butternut Squash Tartlets with Roasted Grape & Caramelized Onion Spiced Tamarind Chutney and Herbed Pecan Crumble

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

For the Tart Shell:
• 1 cup all-purpose flour
• 1/2 cup butter
• 3 oz. shortening or cream cheese
• 1 tbsp. water, if needed
• 1 tsp. salt
• 1/2 tsp. pepper
Method for Tart Shell:
1. Combine flour, butter, shortening or cream cheese, salt and pepper in food processor. Blend until mixer comes together. Add water if needed to bind the mixture further.
2. Take mixture out and kneed with your hand very lightly just to make a cohesive ball for 30 seconds to 1 minute.
3. Wrap and chill dough ball in the fridge for at least 30 mins.
For the Rosemary Butternut Squash Filling:
• 1 1/2 cup butternut squash, peeled & roasted
• Salt and pepper, to taste
• 2 rosemary sprigs, chopped
• 2 lemon zest
Method for the Rosemary Butternut Squash Filling:
1. Roast butternut squash in the over or get a good caramelization in a pan before going into the oven.
2. Add roasted butternut, salt, pepper, rosemary and lemon zest to food processor. Blend until fairly smooth but still rustic puree.
For the Tamarind Chutney:
• 1-2 tbsp. The Perfect Purée Tamarind Puree (or more to taste), thawed
• 1 cup green & red grapes, whole roasted
• 1/2 cup white onion, diced
• 1 tsp. cumin
• 1/2 tsp. clove
• 1 tsp. paprika
• 1 tbsp. butter
Method for the Tamarind Chutney:
1. Roast whole grapes in 350 degree oven with salt and pepper until grapes have color and ready to burst.
2. Cook onions in a pan at medium heat until soft and golden brown color with salt, pepper, and butter to finish.
3. Add all spices to the onions.
4. Chop grapes or lightly pulse in a food processor.
5. Toss grapes with onion mixture.
6. Add Tamarind puree. Mix all ingredients until well combined.
For the Crumble:
• 1/3 cup pecans, chopped
• 1/2 tbsp. thyme
• 1/2 tbsp. parsley
• 1/2 tbsp. oregano
Method for Crumble:
1. Toast pecans in the oven until aromatic.
2. Pulse pecans with fresh chopped herbs in food processor until a nice 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 top the tart. Eat and enjoy!
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