Butternut Squash Tarte Tatin with Baharat
Butternut Squash Tarte Tatin with Baharat
Servings
6
Prep Time
25 minutes
Cook Time
20 minutes
Tarte Tatin is a stunning dish that feels impressive, but is deceptively simple to make using store-bought puff pastry. This sweet and spicy tarte tatin is a sign that you can enjoy this show-stopping dish beyond dessert! Sweet butternut squash is sauteed with Oaktown Spice Shop Baharat, a spice blend including paprika, black pepper, cumin, coriander, allspice, cinnamon, cloves, and nutmeg. A warming blend commonly found in North African and Middle Eastern cuisine, Baharat pairs perfectly with briny preserved lemons and bright parsley, tucked in tight with a blanket of pastry. Our new favorite make-ahead side dish!
Ingredients
- 1 small butternut squash or honeynut squash
- 2 tablespoons extra virgin olive oil
-
3 teaspoons Oaktown Spice Shop Baharat, divided
-
½ teaspoon flake salt
- 2 tablespoons butter, unsalted
- ¼ cup granulated or raw sugar
- 1 tablespoons chopped preserved lemons, or 1 teaspoon lemon zest
- 1 sheet puff pastry, defrosted
- Whole milk yogurt or labneh, to serve
- Parsley, for garnish
Directions
Preheat the oven to 400F.
Peel the squash and slice it lengthwise, removing the seeds. Then slice into very thin, 1/8th-inch half moons. Set aside.
- Heat the olive oil in an oven safe, 8 or 9-inch skillet over medium-high heat.
- Add the butternut squash and 2 teaspoons of Baharat seasoning and kosher salt.
- Cook for 8 to 10 minutes, stirring occasionally, until the squash begins to soften. Remove from the pan.
- Add the butter and sugar to the pan. Let it cook for 2 to 3 minutes until the sugar begins to melt.
- Turn off the heat. Carefully arrange the squash in an overlapping circle in the pan, using a tong to prevent burning yourself while arranging.
- Top the squash with the remaining teaspoon Baharat and sprinkle the preserved lemons overtop.
- Lay the puff pastry sheet over the squash, and tuck in the edges. Use a sharp paring knife to poke three to five holes to let out steam while baking.
- Bake for 20 minutes, or until the pastry is a deep golden brown.
Let cool for 5-10 minutes, then carefully flip the pan upside down on top of a plate to serve. (Don't let cool completely, as the sugars will harden and make it difficult to flip.)
- Slice and top with yogurt and a sprinkle of fresh parsley.
Recipe Note
When choosing store bought pastry, look for an all-butter option for best results.
