I had in mind to make a tart like this one since I ate a potato pizza at Cambridge 1 in Harvard Square. I love potato pizza, even more than the more traditional pizza with tomatoes. Whenever we have a meal at this small Harvard pizza place, I always get pretty much the same thing. Not that I am stuck in my own ways, but rather more or less obsessed with finding out how they actually make this delicious potato pizza. It is that good! I am not sure about their secret recipe yet but as I was looking for ideas to create a new tart using the I-never-get-enough-of puff pastry, I came across a few sources that inspired the recipe that follows: my Surreal Green Vegetable tart, Heidi’s Butternut Squash Tart and the pizza I am still thinking about. I will get the secret!
In the mood for orange and yellow, just like the sun, summer — you get the picture — that is warm colors, I played with the idea of making a tart that would be colorful, fresh, healthy et tout le reste. After all, if you are a regular of my blog, you cannot NOT know that I am a tart girl! So I chose to combine three main cooked vegetables, potatoes, butternut squash and red onion. Since I like the idea of uncooked salad with it, I added arugula on top, following the same idea I used in my summer roasted tomato tart. It added a lovely crunchy, soft bitter taste next to the more creamy cooked sweeter vegetables. I did not want to use a powerful cheese as I was more interested in tasting the vegetables than the cheese, hence the choice falling for ricotta. And do you know what is great about tarts like this one? They make a great lunch on day 1 and another perfect one on day 2. P. calls this type of food pig-out food. When I heard him say this expression, I actually thought that he had said piglet food. But I must have heard poorly — or he must have mumbled — both quite typical as a matter of fact. Never mind. You will know what I am talking about if you live in a bi-cultural/language couple. In the meantime, I hope that you will enjoy the tart. We surely did. For lunch, on Day 1. For lunch on Day 2.
You need:
- 11 oz puff pastry
- 9 oz butternut squash, sliced
- 5 1/3 oz Yukon Gold Potatoes (about 2 medium-sized), unpeeled and boiled
- 7 oz ricotta cheese
- 1 Tbsp tarragon, chopped
- 3.5 oz red onion, sliced
- Handful of arugula
- Pomegranate seeds
- Olive oil
- 1 tsp sherry vinegar
- A dash of cumin powder
- Salt and pepper
Steps:
- Place the slices of butternut squash on a piece of foil paper placed on a baking tray. Add a splash of olive oil, salt and pepper and cook in the oven preheated at 400 F, for about 20 to 30 mns or so.
- Cook the potatoes in boiling water, until almost cooked (15 mns). Peel and slice them.
- Slice the red onion.
- Roll the puff dough and place it on a baking sheet. Make some holes with a fork and place in the fridge for 1 hour.
- Chop the tarragon.
- Mix together the ricotta, tarragon and cumin, salt and pepper, and add 1 tsp olive oil and 1 tsp sherry vinegar.
- Spread the ricotta mixture on the tart, leaving 1 inch around the edges.
- Mix loosely the onion, butternut squash slices and potatoes together. Add a splash of olive oil.
- Cook in the oven for about 30 mns.
- Top with freshly washed arugula, pomegranate seeds, and a dash of olive oil.
Ingrédients :
- 300 g de pâte feuilletée
- 250 g de courge musquée, en tranches
- 150 g de pommes de terre à chair ferme, environ 2
- 200 g de ricotta
- 1 càs d’estragon, haché
- 100 g d’oignon rouge, émincé
- Une belle poignée de roquette
- Graines de grenade
- Huile d’olive
- 1 càc de vinaigre de xérès
- Un soupçon de cumin en poudre
- Sel et poivre
Étapes:
- Mettez les rondelles de courge sur une plaque de cuisson. Arrosez d’un filet d’huile d’olive, assaisonnez de sel et de poivre et faites cuire au four préchauffé à 200 C pendant environ 20 à 30 mns.
- Cuisez les pommes de terre dans de l’eau bouillante, jusqu’a ce qu’elles soient presque cuites (15 mns). Pelez-les et coupez-les en rondelles, une fois un peu refroidies.
- Émincez l’oignon.
- Étalez votre pâte en un rectangle de 25 x 35 cm et placez-la sur une plaque de cuisson. Piquez la pâte avec une fourchette et mettez-la au frigo pendant 1 heure.
- Hachez l’estragon.
- Mélangez la ricotta, l’estragon et le cumin en poudre, assaisonnez de sel et de poivre et ajoutez 1 càc d’huile d’olive et 1 cas de vinaigre de xérès.
- Étalez ce mélange sur la pâte, en laissant une bordude d’environ 2 cm tout autour.
- Mélangez l’oignon, la courge et les pommes de terre et mettez-les sur la ricotta. Arrosez d’un filet d’huile d’olive.
- Faites cuire au four pendant 30 mns.
- Pour servir, disposez la roquette lavée sur la tarte avec les graines de grenade. Arrosez d’un filet d’huile d’olive fruitée.
Absolutly marvelous! The pictures are so nice!
Well done!
See you…
Maud
http://www.a-la-louche.com
Très jolie tarte, on a envie de se servir un verre de vin et de s’attabler !
This is beautiful, love all the bright colors!
Magnifique! Et j’en ai l’eau à la bouche…
I am diving in and licking every delicious bit! This is that heavenly!
The best potptpe pizza i have ever had was onthe streets of Florence, where roquette and garlic sang by its side!
Et moi, j’adore Cambridge et Boston!
Sublime …………….
voila une bien bonne facon de faire manger des legumes aux enfants…. que ne faut’il pas inventer avec ces adorables monstres !
I too love potato pizza and that one is a work of art!
I always expect to be stunned by your presentations and I am again. The arugula is nice but the pomegranate seeds are what gives it glory! This is beautiful.
Elle me plait ENORMEMENT cette tarte!
I love arugula…but it never dawned on me to combine it with butterut squash and potato! The color and flavors looks/sounds wonderful!
The colors are great on this and I really like your choice of ricotta. I’ve been thinking about making a puff pastry tart/pizza too.
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I love butternut squash with the tang of pomegranate seeds. Lovely pizza!
Not only is your photography beautiful, it looks insanely delicious!
Gorgeous… mouth watering delicious!
Bea, leave my body !!!!!!!! No, no… actually… keep filling my plate. Another tart of yours that we’re gonna eat before the end of the week. Just the time to buy some fresh arugula and… oh my, I can’t wait !
Oh, what a wonderful tart! I have also tasted a pizza before with potatoes and I remember thinking “why do so few people make this here?” It’s great! I can imagine loving that tart til it’s all crumbs 🙂
Now I’m really-really upset that I cannot find butternut squash in Estonia. Maybe I should ask my friends to bring some back from the UK, so I could try your gorgeous-looking tart??
je vais la faire, celle ci, avec des petites patates douces et le reste de courge musquée qu’il me reste dans le frigo.. je m’en régale déjà!
Bea,
I love the way you mix flavors and textures – this tart is fantastic!
I just love your savoury tarts. The potato pizza is one of my favourites as well.
Quelle bonne idée que de combiner ces légumes.
Je te rejoins un peu sur la potato pizza même si je n’ai pas testé la fameuse de harvard square…
Ca fait un peu loin pour une pizz’ d’un soir ;o)
wow I’m making this tonight! This looks divine.
I have to tell you, as if you already don’t know, your photographic skills are absolutely superb. Thank you so much for sharing your lovely creations!
have you tried the potato pizza at Za in Arlington?
sooo good. you should check it out. i think it might be a recurring special, and not on their regular menu, though.
Made this tonight – with a couple of variations using store bought puff pastry (couldn’t find fresh tarragon and didn’t realize I didn’t have dried until it was too late, so substituted basil and Greek oregano and also added a touch of pecorino to the ricotta). It was delicious! My boyfriend’s first words upon tasting this were “oh my god, this is so good!” Thanks for the recipe Bea! Can’t wait until I have time to make real puff pastry, so all the ingredients are fresh.
Oh nice! Veronika I am so glad you enjoyed the tart!
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I’ve recently discovered your blog and was having a browse today to find something to cook with the few ingredients I have in the fridge…. pumpkin, puff pastry, ricotta and red onion! perfect. Will report back after dinner 🙂
Cooked and eaten! Few variations I made:
I added sliced red capsicum to the pumpkin in the oven for last 5 minutes, used a pinch of fresh rosemary, 2 dry sage leaves and about 1/4 tsp thyme instead of tarragon and cumin, used reduced balsamic vinegar instead of sherry vinegar. I also used 1 sheet frozen puff pastry and 250 g smooth ricotta and rocket instead of aragula (are they the same thing?) and I didn’t have a pomegranete so will have to try that next time. Result was Delicious. Thanks
tonights variation of this adding some lemon juice and parsley to ricotta, and layering oven roasted tomatoes, red onion and garlic with some mushroom on top then topped with pinenuts, parmasen and fresh basil
Yum, all sounds delicious Kate!