Heirloom Pumpkin With Blue Cheese Crostata Recipe

Ingredients

1 c. heirloom pumpkin or heirloom squash

1 c. peeled, 1/2-inch-diced green apple

1 shallot

2 tbsp. butter

1 tbsp. chopped thyme

salt

fresh ground pepper

1/2 c. Old Chatham Ewe’s Blue Cheese (or Roquefort or gorgonzola)

1 lb. sweet butter

4 c. flour

1 tsp. salt

12 tbsp. cold water

Egg wash

Preparation

Step 1To make the filling: In a sauté pan over medium heat, cook the pumpkin or squash, apple, and shallots in butter until tender and golden. Stir in the thyme. Remove from the heat and allow to cool. Season to taste with salt and pepper.Step 2To make the tart dough: Preheat oven to 400 degrees F. Cut butter, flour, and salt until crumbly; add water and form into a flat ball. Chill 30 minutes.Step 3Roll out the dough into a rough circle (large or individual size), place a mound of filling, dot with blue cheese, fold dough up around sides, brush with egg wash, bake for 20-25 minutes.Step 4Serve with a salad of friseée, curly endive, and apple slices, dressed with apple balsamic vinegar, olive oil, minced chives, and minced shallot.

Recipe courtesy of chef John Sundstrom of Lark in Seattle, WA.