Nutritional info for filling only. I used eggroll wrappers instead of tart dough.
* Exported from MasterCook *
Corsican Turnovers with Winter Squash - Bastelles a la courage
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive -- oil for cooking
3 small red onions -- (41/4 ounces / 120 g each), minced
1 garlic clove -- minced
Fine sea salt
1 small squash -- red kuri, butternut, or kabocha squash, seeded, peeled, and diced
2 teaspoons finely chopped dried rosemary
Freshly ground black pepper
Olive Oil Tart Dough (page 200) -- made with the egg white and without the seeds
1. Heat the oil in a large skillet over medium heat. Add the onions,
garlic, and 1/2 teaspoon salt and cook, stirring often to prevent
coloring, until soft, about 10 minutes.
2. Add the squash, rosemary, and 3/4 teaspoon salt. Cover and cook,
stirring often, until the squash is soft, 15 to 20 minutes. If the squash
has released juices—this will depend on the variety—turn the heat up to
high and cook for a few minutes longer, uncovered, until the juices have
evaporated. Sprinkle with black pepper, then taste and adjust the
seasoning. Set aside to cool.
3. Preheat the oven to 400°F. / 200°C. and line a baking sheet with
parchment paper.
4. Divide the dough into 4 equal pieces. On a lightly floured surface,
roll out one of the pieces into an 8-inch square. Scoop one-fourth of
the squash mixture onto the middle of the square. Bring two opposite
corners of the dough into the center of the square and pinch them
together. Lift the two remaining corners up to the center, matching the
seams so they meet to form raised ridges. Crimp to seal. You'll get a
square turnover, with ridges forming an "X" on top. Lift carefully with a
spatula and transfer to the prepared baking sheet.
5. Repeat with the remaining dough and filling to form 3 more turnovers.
6. Bake, rotating the sheet in the oven halfway through cooking for even
coloring, until golden, about 30 minutes. Let cool for 5 to 10 minutes
before serving.
SERVES 4
AuthorNote: Everywhere I turned in Corsica, my gaze fell on a table
stacked with golden turnovers called bastelles, the dough folded up neatly
like an envelope. Corsican cooks typically garnish them with brocciu (a
ricotta-like sheep's milk cheese) and onions, along with fresh herbs or
chard greens in the warmer months and winter squash in the fall.
Bastelles are traditionally made to celebrate All Saints' Day on the first
day of November, and their preparation is a communal affair; the women
gather into an assembly line to chop the onions, roll out the dough, and
fold up the turnovers, destined for a wood-fired oven.
They make for a wonderful fall meal, served with a salad of mixed greens
and fresh herbs dressed in Honey Lemon Vinaigrette (page 207). They're fun
to make, all the elements can be prepared ahead, and there's no need to be
too fussy with your folding technique; rustic is a good look on a
bastelle.
Red Kuri Squash: Potimarron, aka Hokkaido squash or red kuri squash, is
France's favorite winter squash. Shaped like a giant fig and roughly the
size of a soccer ball, it has a smooth, bright orange skin. Its flesh
doesn't fall apart when cooked, so it can be served in roasted chunks or
used in warm salads, and its subtle chestnut flavor explains its name, a
portmanteau of potiron (pumpkin) and marron (chestnut). The skin is thin,
and if you buy organic, there's no need to peel it at all.
Olive Oil Tart Dough - Pate a tarte a l'huile d'olive
1/4 cup olive oil -- for cooking, plus more for the pan
2 cups all-purpose flour -- plus more for dusting
1 teaspoon fine sea salt
1 tablespoon sesame seeds -- toasted (optional)
1 tablespoon poppy seeds -- (optional)
1 large organic egg
1 large organic egg white -- (optional)
1. Have ready an 11- to 12-inch tart pan and oil it lightly.
2. In a medium bowl, combine the flour, salt, and seeds (if using). Add
the oil, egg, and 1/4 cup cold water and mix them in with a fork or dough
whisk until absorbed. Turn the dough out onto a lightly floured work
surface and knead lightly until it comes together into a ball. Add a
little more water or flour as necessary.
3. Dust the ball of dough and a rolling pin with flour and roll the dough
out into a round large enough to fit the tart pan. Give the dough a
quarter turn every time you roll the pin and back, and add a little more
flour under and on top of the dough when it seems on the verge of becoming
sticky. The trick is to roll it out in quick, assertive gestures to avoid
overworking the dough.
4. Transfer the dough to the prepared pan and line it neatly. Trim the
excess dough (see Note) and place th pan in the fridge for 30 minutes or
up to a day.
5. For use with juicy fillings, brush the crust with egg white, prick with
a fork, and bake on its own for 30 minutes in a preheated 325°F. / 160°C.
oven before filling. For dryer fillings, you can top the uncooked dough
with no prior baking.
Makes enough for one 11 to 12-inch tart pan
ChupaNote: I was in a hurry & used eggroll wrappers cut in half
diagonally, for starter-sized turnovers. You could also use puff-pastry,
phyllo dough, or frozen refrigerator bisuits (rolled flat).
Source:
"French Market Cookbook"
S(Formatted by Chupa Babi):
"Dec 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 61 Calories; 1g Fat (8.1% calories
from fat); 2g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 23mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0
Fruit; 0 Fat.
Nutr. Assoc. : 0 0 0 4860 0 3152 0 0
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