Tweaking.
Today’s recipe is inspired by one I saw on Instagram — The Jam Lab. Amisha Gurbani is a fantastic and creative chef, and Mark and I have enjoyed many of her recipes.
I tweaked her tart recipe quite a bit, as I am wont to do, but the idea of taking an Italian dish and turning it South Asian was hers. The thing, for me, that makes my version truly special is the drizzle of tamarind chutney over the top.
Tamarind chutney is readily available at most Indian grocery stores but, if there isn’t one near you, it’s easy to make. My recipe can be found HERE.
It is a wonderful autumn dish. I highly recommend this as a vegetarian (not vegan) entrée for your Thanksgiving table. Really, let’s give our vegetarian guests more than an extra helping of mashed potatoes and peas. It’s so flavorful they may have to fight off the carnivores!
~ David
Indian Spiced Butternut Tart
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Ingredients
- 11-inch tart pan, lined with an all-butter crust, chilled
- 2 pounds butternut squash
- 5 tablespoons ghee, divided
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons ground coriander, divided
- 1/2 teaspoon Kashmiri chile powder (see Note)
- salt and freshly ground black pepper
- 1 cup cream
- 1 tablespoon lemon juice
- 2 large sweet onions, peeled and chopped
- 1 tablespoon finely chopped fresh mint
- salt and freshly ground black pepper
- 4 ounces fontina cheese, coarsely grated
- tamarind chutney, purchased or homemade
Instructions
- Preheat oven to 400°F.
- Peel butternut squash and slice it in half lengthwise. Remove seeds and slice the squash into 1/4-inch slices crosswise to create half-moon rings.
- Place squash slices in a large bowl and add 3 tablespoons ghee and 1/2 teaspoon each ground turmeric, ground cumin, ground coriander, and Kashmiri chili powder, then season well with salt and freshly ground black pepper.
- Place slices on a baking sheet. Roast the squash for 15 minutes, or until tender. Remove from the oven and let cool.
- In a small bowl, mix the cream and lemon juice and set aside to thicken.
- Heat remaining 2 tablespoons of ghee in a large skillet over medium heat. When hot, add in the chopped onions. Cook for 10-15 minutes, until golden. Add in the mint, remaining 1 teaspoon coriander, salt, and pepper and cook a minute or two more to allow flavors to meld. Set side to cool.
- Spread caramelized onions over the bottom of the tart shell, then spread thickened cream over the onions. Sprinkle with the fontina. Place slices of butternut squash in concentric circles starting from the outer edge.
- Bake the tart for a total of 45 minutes, until golden brown in color. Allow it to cool for 10 minutes, then drizzle with tamarind chutney.
- Slice and serve garnished with cilantro leaves.
- Serves 8.
- Note: I find Kashmiri chili in our local Indian grocery store, but you can substitute medium to hot ground chiles of any type. Kashmiri chilli has a lot more flavor to accompany its heat.
© 2024 Copyright Cocoa & Lavender
Carolyne
October 28, 2023 at 5:33 amOMG that looks amazing!
Cocoa & Lavender
October 28, 2023 at 5:39 amThanks, Carolyne — it’s a really wonderful vegetarian entrée!
Mimi Rippee
October 28, 2023 at 6:06 amWOW! I can tell this is delicious, but you made it so pretty! Just outstanding!!!
Cocoa & Lavender
October 28, 2023 at 6:12 amThanks, Mimi! We’ve been enjoying this for several years — thought it was time to share!
Mad Dog
October 28, 2023 at 6:20 amThat looks beautiful and no doubt tastes similarly good!
Cocoa & Lavender
October 29, 2023 at 5:41 amThanks, Mad Dog!
Jean | DelightfulRepast.com
October 28, 2023 at 8:04 amOMGoodness, David! Beautiful, delicious, out of the ordinary, AND another way to make use of my seldom-used 11-inch tart tin! A wonderful thing for all to enjoy when vegetarian guests are at the table.
Cocoa & Lavender
October 29, 2023 at 5:42 amFunny, Jean — my 11-inch is my most used tart pan! I’m glad the recipe Lois good to you. Our vegetarian friends love it.
Jeff the Chef
October 28, 2023 at 9:54 amGood Lord you make the most beautiful food! Kudos to the skill, dedication, and patience that I know it must take.
Cocoa & Lavender
October 29, 2023 at 5:43 amWow — thanks, Jeff. That is really so kind and gracious a comment. Once you make this, you will see it’s just a simple tart.
angiesrecipes
October 28, 2023 at 10:28 amI absolutely love butternut squash, and this is one beautiful and special recipe to make them even more exciting and delicious, David.
Cocoa & Lavender
October 29, 2023 at 5:44 amThanks, Angie — it is my favorite of the squashes,
Eha Carr
October 28, 2023 at 3:30 pmThis must be one of the most beautiful tarts I have ever seen . . . since pumpkin is used rather differently on the two sides of the Pond there will be some interesting homework ahead. To begin with our butternut is called pumpkin and, according to Mr Google, there is a difference. Secondly, i is always used in totally savoury ways in soups or roasted . . . interesting to think of it in a softer first-course way very mildly spiced . . . shall definitely copy! Tamarind chutney no problem – available at any supermarket butt shall make my own – thank you muchly!!! . . . and happy Halloween !
Cocoa & Lavender
October 29, 2023 at 5:45 amThanks, Eha! I kind of knew you’d like this one. Making homemade chutney is so easy and leaves out any preservatives.
Valentina
October 28, 2023 at 4:43 pmWhat a gorgeous and delicious centerpiece this is. It could be the star of a Thanksgiving feast! What an amazing collection of spices! 🙂 ~Valentina
Cocoa & Lavender
October 29, 2023 at 5:46 amThe tart is quite pleased to hear she could be the “star!” Thanks, Valentina!
Pauline
October 29, 2023 at 1:04 amThis looks as beautiful as it is delicious I’m sure David. I would love to make it, might not look as good as yours though:) The perfect entree. Hard to beat a good tart.
Cocoa & Lavender
October 29, 2023 at 5:47 amI’m sure yours will look just perfect, Pauline! It’s so much easier than it looks!
Pauline McNee
October 31, 2023 at 11:30 pmGosh, you are so kind David.
Frank | Memorie di Angelina
October 29, 2023 at 6:33 amFabulous! Even for us carnivores, I could see serving this as a seasonal starter on Thanksgiving. Not sure mine would be a beautiful as yours, though.
Cocoa & Lavender
October 29, 2023 at 6:47 amI have no doubt that yours would be equally as beautiful, Frank. What a great idea to use it as a starter for Thanksgiving. Never thought of that…
Raymund
October 29, 2023 at 2:59 pmIt’s fantastic to see your culinary inspiration from The Jam Lab and your own twist on the tart recipe. Combining Italian and South Asian flavors sounds intriguing and undoubtedly delicious. The addition of tamarind chutney to the dish adds a unique twist and a burst of flavor.
David Scott Allen
October 30, 2023 at 6:39 amThanks, Raymund — I truly appreciate your thoughtful responses each week!
sherry
October 29, 2023 at 7:36 pmthis looks very pretty David. I am a bit ambivalent about pumpkin (squash) to be honest but this does look worth a try! Tamarind is a great flavour to add.
David Scott Allen
October 30, 2023 at 6:41 amI really need to look into what different squashes are called in other regions… Australia, for example! There is so much flavor here — maybe you won’t notice the pumpkin, Sherry?
Inger
October 30, 2023 at 5:47 amMy Christmas Eve menu is still missing a vegetable. I know the vegetarian next gen-ers would love it and it’s pretty enough for a special meal!
David Scott Allen
October 30, 2023 at 6:41 amI know they will love this — not only for its vegetarian sensibilities, but because the flavors are amazing!
Ben | Havocinthekitchen
November 2, 2023 at 4:07 pmNice – what can be better than a savoury pie or tart (sometimes even better than a dessert!) I am not a huge fan of spices like turmeric or cumin, but that’s something you can always play around. I’ve made something similar with smoked paprika, Chipotle, sage / rosemary, nutmeg, and prosciutto.
David Scott Allen
November 5, 2023 at 8:25 amYou can definitely play around with the flavors, but that makes me wonder how you feel about Indian food in general. Cumin and turmeric are such major players in their cuisine.
Judee
November 4, 2023 at 5:43 pmThis really looks fabulous. I would love the butternut squash and all the Indian spices but most of all- what a presentation- just beautiful.. By the way. I just read your bio page and saw that you are originally from the suburbs of Philadelphia. I live in Bucks County (yardley)!
Cocoa & Lavender
November 5, 2023 at 7:40 amI love Bucks County, Judee — not far at all from where I lived. New Hope was a fun weekend jaunt, even as a teenager. Thank you so much for your kind words about the tart — it is really wonderful and I am pleased you like the presentation. I almost didn’t post it because I was afraid it didn’t look good enough!
Christina Conte
November 25, 2023 at 9:52 pmWhat a unique concoction! I love it, and it looks absolutely gorgeous, too, David. Well done!
Cocoa & Lavender
December 5, 2023 at 3:51 pmThanks Christina! The flavors in this are incredible.