This tarte is as beautiful as it is delicious! Topped with ricotta, Brussels sprouts, and butternut squash, it’s sure to warm up any winter evening. From New York City chef Michael Toscano (head chef/owner of Jeffrey’s Grocery, Perla, and Montmartre). Pair with these expert Bordeaux suggestions from Patrick Cappiello (wine director for New York’s Pearl & Ash).
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Patrick Cappiello’s Wine Pairings:
Traditional Wine Pairing: Try a crisp dry Bordeaux white, from the Entre-Deux-Mers appellation.
Why This Wine? The sauvignon blanc-dominated wines from this area often possess aromatics of grapefruit, and have a bright, fresh, and juicy flavor profile. Perfect with tarte flambé.
Nontraditional Wine Pairing: A round and structured red Bordeaux from the Fronsac appellation.
Why This Wine? The wines from this appellation are blends primarily concentrated with merlot. The softer profile of the wines makes them great companions to more elegant dishes.
For the dough
- ¾ Teaspoon dry yeast
- ½ Teaspoon sugar
- ¾ Cup all-purpose flour, plus a little more for dusting
- 1 Tablespoon extra-virgin olive oil
- Pinch of salt
For the toppings
- ½ Pound Brussels sprouts, shaved
- Extra-virgin olive oil
- 3 large Spanish onions, thinly sliced crosswise
- Kosher salt
- ½ crème fraîche
- ½ ricotta
- 1 butternut squash, cut to ⅛-inch-thick slices
- 1 bunch fresh chives, finely chopped
For the dough
Activate the yeast by stirring it with the sugar and ½ cup lukewarm water. Let sit until the mixture becomes frothy, about 10 minutes.
Put the flour in a mixing bowl and make a well in the center. Add the olive oil, salt and the activated yeast mixture. Stir with a spatula until the dough comes together and forms a ball.
Dust a clean work surface with flour and knead the dough until it is tight and firm (7 minutes). Place the dough back in the mixing bowl, cover the bowl with plastic wrap, and let sit in a warm place until the dough has doubled in size, about 1 hour.
For the toppings
Preheat the oven to 400 degrees F.
Place the shaved Brussels sprouts in a large, wide pan and give them a couple drops of olive oil. Bring the pan to a high heat and cook the Brussels sprouts until wilted, about 8 minutes. Remove the sprouts from the pan and keep on paper towels.
Add the onions to the pan, season with salt, cover and cook until the onions are soft, about 10 minutes. Remove the lid and cook the onions up to 45 minutes more, stirring occasionally to prevent burning, until they are very soft and caramelized. When the onions are deep brown, remove them from the heat and reserve.
Combine the crème fraîche and ricotta.
Divide the dough into 4 even balls and roll them out into discs until they are ⅛-inch thick and 8 inches in diameter. Place them on a sheet tray and bake them in the oven for 4 minutes.
Remove the dough from the oven. Smear each piece of dough evenly with the cheese mixture, then place an even layer of sliced squash and caramelized onions and wilted Brussels sprouts.
Return the assembled tart to the oven until the dough is crisp on the bottom and the toppings are bubbly, 8 minutes. Sprinkle with chives and serve.