I read yesterday that we have a new way of qualifying the people we date. We’re supposed to thoroughly inspect their refrigerators. Yea… let’s go ahead and add that to the to-do list.
Apparently, what our dates have in their refrigerators is supposed to tell us a lot about who they are, how they might behave in a relationship, and what kind of mustard they like.
Really though? As if dating weren’t hard enough. Now we have to finagle our way back to our date’s house (which actually isn’t that hard at all) and find an excuse to rummage through their refrigerator? This concept has flaws.
Now I’m thinking about the status of my own refrigerator (because, I’m sooo self-centered). If a date were to look through my fridge, they’d find an entire shelf dedicated to condiments, milks of various ages animals and nuts, a container of raw sauerkraut, and TWO WHOLE PIES. It’s basically a cry for help.
You won’t find these Roasted Squash Tarts in the refrigerator. I ate two and took the rest to a Halloween party. A party! Where I hung out with friends. I have friends! My refrigerator is trying to pawn me off as a mustard-loving, milk-enthusiast with a passion for pies. True, but not really the whole picture.
Dating is complicated.
In other news, it’s ROASTING SEASON! I know because my feet are cold and I want to throw the entire contents of my refrigerator into a hot oven.
Let’s roast some vegetables and make these dang tarts!
Roasted vegetables are just THE BEST! I used an acorn squash and peeled off the tough skin post-roast.
If your instinct is to just grab a fork and forget the tart, I understand you… but these little veggie pockets are pretty rad.
This crust comes together differently than the all butter crust situations you usually see here. This time we’re using olive oil and seeds!
We’re going to need eggs and cold water, too. This is our moisture and binder.
I love a shaggy dough.
Here’s how you know I’m a baker and not a pastry chef. If you tell me to roll out a perfect square, I will somehow manage to roll out rectangle-ish shapes… and just make them work.
I tried to divide the dough and roll out individual squares. Impossible. I now think it would be easier to roll out the entire disk of dough, and then use a knife to cut out perfect squares.
This is how we learn.
The rolled crust is stuffed with our smashed roasted vegetables. Opposite sides are folded up towards each other and the seams are sealed. Little pockets!
I love these little vegetable pockets, served warm with a small spoonful of sriracha. The crust is crisp and flakey and the vegetables are married and soft. I also like the little crunch from the poppy and sunflower seeds! Mission accomplished.
Roasted Squash and Mushroom Tarts
makes 4 to 6 tarts
adapted from The French Market
For the Crust:
2 cups all-purpose flour
1 teaspoon salt
2 tablespoons sunflower seeds
1 tablespoon poppy seeds
1/2 teaspoon fresh cracked black pepper
1 large egg
1 large egg white
1/4 cup cold water
1/4 cup olive oil
For the Filling:
1 small acorn squash
1 medium yellow onion
1 clove garlic
2 big handfuls cremini mushrooms, cleaned and sliced
2 tablespoons olive oil
salt and pepper
1 teaspoon ground cumin
1/2 teaspoon garam masala (optional)
1 large egg, beaten in a small bow for egg wash
To make the crust, in a medium bowl combine flour, salt, seeds, and black pepper. In a small bowl whisk together egg, egg white, water, and olive oil. Whisk well to thoroughly combine.
Add the wet ingredients to the dry ingredients and stir together with a fork. Turn the dough out onto a lightly floured work surface and knead until the dough comes together in a disk. Add a bit more water or flour as necessary. Wrap the disk in plastic wrap and allow to rest in the refrigerator while you make the filling. Crust can also be made ahead and left to rest in the fridge for two days.
To make the filling, place a rack in the upper third of the oven and preheat oven to 375 degrees F.
Cut acorn squash in half and remove inside fibers and seeds. Slice the squash into 1/2-inch thick semicircles and place on a rimmed baking sheet.
Slice the onion in half, remove the skins and slice into 1/4-inch semicircles. Place the onions on the rimmed baking sheet as well.
Smash the clove of garlic and toss it on the baking sheet.
Clean mushrooms with a damp paper towel, slice into bite-size pieces and place on the baking sheet.
Drizzle vegetables with olive oil. Sprinkle with salt and pepper and place in the oven to roast.
Roast until all vegetables are softened and browned, about 25 minutes. Remove from the oven and allow to rest until cool enough to handle.
Once cool, scrape the soft squash from their skins and place in a medium bowl. Spoon the onions, garlic and mushrooms into the bowl as well. Add cumin and garam masala (if using), and season to taste.
To assemble the tarts, first line a baking sheet with parchment paper and set aside. Next, let’s roll out the olive oil crust. There are two ways to roll out the crust. You can divide the dough into 4 equal pieces and roll each piece out into 8×8-inch squares. Or. You can roll the entire disk out into a 1/4-inch thickness, and use a knife to slice the dough into 6×6 or 8×8-inch squares. You can re-roll any scraps of dough once to create another tart.
Arrange your pastry squares on a clean work surface. Add about 1/4 to 1/3 cup of filling into the center of each pastry. Lightly brush the edges of each pastry with egg wash.
Bring two opposite corners of the dough together into the center and pinch together. Lift the two remaining corners up to the center, matching the seams so they meet to form a raised ridge. Crimp to seal. You should have a square turnover forming an X on top. Carefully lift and place on prepared baking sheet. Repeat with the remaining dough squares. Brush the tops of each tart lightly with egg wash.
Bake for 25 to 30 minutes or until the tarts are golden brown and bubbling. Remove from the oven and allow to cool for 10 minutes before serving warm. Tarts can also be reheated in a warm oven covered with foil.
Meredith
I use the crust (sans egg wash) of this oldie but goodie for baked samosas and (wo)man is it good – and darn easy. With a samosa filling pulled from food52 these babies briefly graced the dinner table last night, before quickly and shamelessly being devoured. I could probably swap the sunflower seeds for a more regionally appropriate seed like cumin, fennel or coriander but it’s so good as is I can’t be bothered. Killing it even in the way way back archive – Thanks Joy!
Christine
I made these for a “squashfest” potluck dinner and they turned out great! Rather than make 4-6 large tarts I used the same recipe to make out 20 smaller, bite size tarts and they were really tasty. I didn’t have sriracha so instead used tamarind chutney as the side. Quick question – in the seventh picture it looks like you added something to the squash/onion/mushroom mixture that is not in the ingredient list – was it parsley? Or basil? Or something else? I also had the thought that for cheese lovers these might taste good with just a bit of a smoky cheese added to the top of the mixture before closing up the tart (I added finely grained Parmesan to the crust and filling but the taste was fairly muted).
Thanks again for the great recipe!
malin
I made these yesterday for my ladies night, and they where a huge sucsess!! Sooo happy that you put non dairy recepies out there!! I am allergic and sooo happy about my new crust that I will use for everything!
Who would have known that pumkin is a great substitute for cheese? It made it all creamy and yummie..
I put sesamy seeds on top as well, yum!
Heather
I loved, loved the taste of the fillings for this recipe (ate all the leftovers that wouldn’t fit into the pockets in one sitting), however, I too, had a tough-sort of crust when they came out of the oven, should I have added more water to the dough?
Katelyn Heiner
Acorn squash is so delicious and looks so pretty when it’s cut like that! I have a really amazing acorn squash recipe too: Gorgonzola Pizza with Caramelized Onions & Roasted Acorn Squash at http://ambrosiaandnectar.com/gorgonzola-pizza-with-caramelized-onions-roasted-acorn-squash/
Malin
Yaaay, a dairy free crust! I love you forever!!
Amy
Looked super delicious, but we found them to be a little dry and bland. The crust is more of an empanada crust- not flaky and tart-like, which I think would work better since the filling is also a little dry.
Took a really long time to make, so for others, I would recommend cooking your squash the night before.
Joelle (on a pink typewriter)
Dating is totally complicated… least roasting is simple.
Camille
Are the tarts baked at 375 degrees as well?
MrsNumbles
Whoo-hoo, two are in the oven now for tomorrow’s lunch, two more straight into the freezer to bake for lunch later in the week! #LOVE
Anna
Just in the oven, they smell delicious!
Millie
Looks AMAZING. I need this. Like, now.
Will definitely be making these soon! Thanks for the great recipe again, Joy! :)
Serena
Love that you made your own dough for these…I’ve been so disappointed to see several foodie mags with purchased pastry crusts for their Thanksgiving spreads. Homemade dough is so worth it!
ce.leb
ahhhhh.. wheres that wonderful featherspoon from???
Akta
do you think these would be good with some goat cheese inside?
Lily Wrenn
Joy – Would this work as a full-sized tart or a galette? Thanks!
Jessica Bell
This looks delicious!!
toni
These remind me of knishes.. Beautiful!
P.S. Your 7th and 8th photo links appear to be broken.
Sini?my blue&white kitchen
Roasted squash? Yes. Mushrooms? Definitely. It’s fall after all. Crust with poppy seeds in it? Too cute! And all of this serves as individual tarts? OH MY!
This is such a fantastic recipe, Joy! I might have freaked out a bit…
Amy
I’m a rectangle-ishly shape kinda girl too. Still looks pretty darn perfect. Thanks for the recipe as always!
Merri Live Local Greens
Delicious! Absolutely making these! Just got some kinda funky squash in my veg box which should do the trick…
Veronica @ Wrapped in Newspaper
These look yummo! What a great idea – so much squash & pumpkin is in my house.
Jayne
This really looks so so good! Anything served either in pocket or cupcake form is bound to be delicious. Just a universal truth.
Amelia
This looks fab. I have guests staying and acorn squash in the fridge. Thanks!
Amy
Contents of my refrigerator: fruit, just, so much fruit really; prunes (because I’m a nana); four different types of cheese – all opened and partially eaten; probably crumbs from where I have sneaked a slice or two after dinner; chocolate, chocolate, chocolate; loads of gluten free and gluten full flours; and just so much antipasto it’s ridiculous.
Thankfully I keep a stash of bacon in my vegetarian freezer, and that’s why the giant redheaded man on the couch stayed once he saw inside my fridge :)
Also, said giant man would love these little tarts. Thanks Joy :)
Heidi - Apples Under My Bed
These look so scrumptious, I particularly love the look of the tart dough. Thanks, Joy! & thanks for using the word “finagle”, made me chuckle.
Heidi xo
Sarah @ The New Loaf
This looks so delicious. I especially like the crust – can’t wait to try it.
Ruthy @ Omeletta
I love this pastry crust and can’t wait to try it out. Also: although you may be afraid of people judging you for your condiments, milk and pie, the right guy will find that awesome. I have dated men in the past who had fridges full of only condiments, beer, and dried out food in takeout containers. I married the guy who had the dodgy fridge but a stacked freezer. It’s all about compromise.
Dariana
This super inspired me to make them! The filling was incredible, but I found the crust was kind of tough and no where near as amazing as I had expected. Has anyone else had this problem? Any ideas on how to fix it?
lisa
this may be just the recipe for me to try (again) to like squash …
Katrina @ Warm Vanilla Sugar
mmmm love these joy! They look fabulous!
Kiran @ KiranTarun.com
Love these dainty tarts!! So autumny :)
Shikha @ Shikha la mode
This looks great! Love all the seeds in the dough, and I can imagine some herbs being thrown in as well. You better stock up on Sriracha though, there’s gonna be a shortage soon!
Andria
Making these this weekend! What are the pretty red drinks? I want to replicate this entirely! And thank you for resurrecting the word “rad!”
DessertForTwo
Really? I judge everyone by the content of their refrigerator. I’m the creepy person that will ask for a glass of water in your house, try to get it myself, and ‘look’ for the Brita in the fridge to sneak a peek. I’m obnoxious like that.
I most definitely support this addition to the dating game, but I’m pretty sure that if any man saw those 2 pies in your fridge, he’d fall head over heels in love with you, stat!
joythebaker
you’re already hip to the fridge game. i have mad respect for you!
Laura @ Lauras Baking Talent
These look great :)
Joey
As my husband says, a keeper!
Liz
These look fantastic and I have an acorn squash sitting on my kitchen counter as we speak! I think I’m going to have to give them a go this weekend. I do have 2 questions though…
1 – I see the sunflower seeds in your dough, but not in the recipe! Did you forget them?
2 – what are you thoughts on freezing these? Are do they work well as left overs? Just me and my fiance this weekend, no one else around to share the wealth!
joythebaker
i’m always confusing sesame seeds for sunflower seeds! thank you for the correction.
i think these would freeze well. i’d let them thaw in the fridge before baking.
shelly@ohshellsbells
Yes! Yes to sqaush! Yes to roasting veggies and ovens that warm up the house! Yes to tarts! But NO! No to juding people by their fridge! Because right now mine would say the same thing, with the mustard and the old milks. And we’re so much more than that.
Amber Lewis
These look absolutely delightful! I feel like ricotta cheese would taste amazing thrown in them as well. Thoughts??
joythebaker
ricotta might be too wet, but it whipped ricotta would be great on the side!
Gracie
Squash can be such a strange food to find great recipes for! This looks amazing! Thanks for sharing!
http://sometimesgracefully.com
Laurel
These look like the perfect Fall dish! Yum!
Judith - Texas
I’ve been on a pie crust kick lately and can’t wait to try this crust recipe. Just printed out the recipe and made a shopping list – dinner tomorrow night. Thanks!
Erin | The Law Student's Wife
Refrigerator audit: 4 types of mustard, 5 types of jam, an economy sized jar of pickles, and almond butter. It’s probably a good thing I’m already married ;-) And any guy that saw those pies would be around for keeps! Better be careful who you let open the door.
Tieghan
These look incredible! I mean, even that crust sounds so good!! Love these, Joy!
dixya| food, pleasure, and health
i’d be interested in that refrigerator personality thing (not that I am going to check my dates refrigerator or anything)..and these so look dang good.
Meredith
I use the crust (sans egg wash) of this oldie but goodie for baked samosas and (wo)man is it good – and darn easy. With a samosa filling pulled from food52 these babies briefly graced the dinner table last night, before quickly and shamelessly being devoured. I could probably swap the sunflower seeds for a more regionally appropriate seed like cumin, fennel or coriander but it’s so good as is I can’t be bothered. Killing it even in the way way back archive – Thanks Joy!
LoveYourEgo
These look so delicious even though it has mushrooms and something orange in it :D Love these pictures and your style of writing so much!!
Laura (Blogging Over Thyme)
These are absolutely gorgeous! Love the flavors and the shape of these, Joy! That poppy seed/sesame/black pepper crust is incredible.
Michelle @ A Healthy Mrs
Love this! And the great thing is, they still taste amazing no matter how perfect or imperfect the squares are :)
Beth Young
This looks exactly like my kind of recipe! The little parcels are gorgeous! Will be saving this to make over xmas!
Jessica (bakecetera)
first – i love these, i cannot wait to make them. (they have an olive oil crust?!!)
second – pies > boys. period.
Bec {Daisy and the Fox}
these sound and look so delicious!!
everything i love in a tart :)
soooo whipping this up soon – thanks! :D
Averie @ Averie Cooks
When my husband and I were dating, the first time he came to my apt, he found lots of mustard, lots of PB, crackers, and lots of booze. I actually would like to get back to just keeping those types of provisions around…kidding :)
These tarts look great. I’ve been on a major ‘shroom phase for a good year now. I guess more than a phase. This would be perfect!
cheyenne
dating is hard enough, yes. you can’t go on a date and have refrigerator content in the back of your mind, waaay to stressful!
those tarts look delicious, i want one!
xo, cheyenne
Ellen
Dang it Joy! I’ll never make it through my “to make” lists if you keep posting recipes that look so amazing;)
And the list gets longer.
Kezia
It’s definitely roasting season! Roasted squash is just the best, and your pastry recipe intrigues me!
Belinda @themoonblushbaker
God the state of the fridge is something I dread going through. the freezer is even worse!
I am in love with the veggie picture here. they are making me feel all warm inside. The fact these are made with fridge raids, makes them even more satisfying.
These are bound to be delicious!