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recipes & wine pairings

Always vegan.

Maple Butternut Tarte Tatin + Wine Pairing

Maple Butternut Tarte Tatin + Wine Pairing

Soooo, remember last week when I posted that roasted squash salad and I said “If you don’t like squash you can just go ahead and not look at any of my recipes until winter”? Yeah….I meant it. The squash recipes will keep on coming, and if I’m honest they’re probz gonna flow through winter too.

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A Tarte Tatin is typically made with apples, and is a pastry that’s cooked upside down with buttery, caramelized fruit (or veg in this case). Flaky pastry is baked on top of sweet butternut squash medallions, then flipped upside down to become the bottom of this sweet and savory tart.

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For the wine, I wanted something that would highlight the sweet flavors of maple and butternut, but also bring the butter and rosemary flavors forward. I chose a Viognier + Chenin Blanc blend that tastes fresh but still very juicy and is more off dry than sweet, so you’re not overwhelmed with sweetness between the wine and the tart.

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The White Blend I paired this recipe with is Pine Ridge Chenin Blanc + Viognier 2016 (Lodi, California). I found it at my local grocery store and I know I’ve seen it at Trader Joes before. I recommend you try it, too. You can certainly use another white wine that you like or can find locally. 

If you try this recipe, let me know! If you pair yours with a different wine, let me know how it goes! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs!

Maple Rosemary Butternut Squash Tarte Tatin

Prep Time: 15 mins  Cook Time: 45 mins  Total Time: 1 hr

Ingredients

·      1 ½ pounds butternut squash, peeled, sliced into ¼ inch thick slices

·      2 tablespoons olive oil

·      1 teaspoon salt

·      ½ teaspoon fresh ground black pepper

·      ¼ cup vegan butter (I used Earth Balance)

·      ¼ cup pure maple syrup

·      1 tablespoon chopped fresh rosemary, divided

·      1 sheet vegan puff pastry, thawed (I used Pepperidge Farms)

Instructions

1.    Preheat oven to 425F. Line two baking sheets with parchment paper.

2.    In a large bowl, toss the sliced butternut squash with the oil and spread slices evenly on the baking sheets. Sprinkle with salt and pepper.

3.    Roast in preheated oven for 20-25 minutes, tossing half way through cooking, or until tender and starting to turn golden. Remove from oven and set aside to cool.

4.    While cooling, melt butter in small saucepan over medium heat and stir in maple syrup. Cook about 5 minutes, stirring frequently.

5.    Stir ½ tablespoon fresh rosemary into syrup mixture, and pour into bottom of 9-inch round cake pan. Arrange the roasted squash into and overlapping spiral pattern on top of the syrup. Continue to layer until all squash has been used.

6.    Unfold the thawed puff pastry and cover the squash completely. Cut off any overhang of puff pastry with a sharp knife and gently press the edges of the sheet against the edges of the pan, all the way around. Poke the pastry with a fork several times over the top and put into preheated oven for 20-25 minutes, until crust is golden.

7.    Allow to cool for 10 minutes, then invert onto a serving plate. Sprinkle with remaining ½ tablespoon chopped fresh rosemary. Slice and serve!

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