Butternut Squash Tarte Tatin with Baharat
COMMENTS
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Cynthia on
Can you make this ahead and reheat it to serve?
Butternut Squash Tarte Tatin with Baharat
Butternut Squash Tarte Tatin with Baharat
By Micah Siva
6
25 minutes
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.
Hi Cynthia,
Thanks for your question! I think the taste and texture of the dish would still be good as long as it was reheated in the oven or something similar. The reheating process may be a little tricky since the the dish cooks upside down and is then flipped out of the pan while the tatin is still warm. I have a few ideas though!
1. Complete steps 1-6 completely, then either arrange the squash as described in step 6 and store in the pan, or store in a sealed container until you’re ready to finish the dish. At that time arrange the squash, lemon, Baharat, and puff pastry, and bake as directed. This isn’t quite “reheating”, but these last steps should come together pretty quickly!
2. Complete through step 10 and leave the tatin in the pan. Reheat the tatin covered in foil to keep the crust from burning. You’ll want to be sure that the squash fully heats up as I’m worried about the flip if it doesn’t!
3: Complete the process until step 11, and flip the tatin on an oven save dish or pan. store on this dish until you need to reheat it, and reheat covered to make sure the squash doesn’t dry out too much.
I hope this is helpful, and happy holidays!
Evan (they/them)
Customer Success Lead
Oaktown Spice Shop