7
answers761
views
A question about a recipe: Summer Squash Gratin with Salsa Verde and Gruyere
I have a question about step 6 on the recipe "Summer Squash Gratin with Salsa Verde and Gruyere" from amanda. It says:
"Place the squash in a pretty 9-by-9-inch (or equivalent) gratin dish (I used a skillet). Scatter the remaining breadcrumbs over the top, and bake 35 to 40 minutes, until the squash is tender and the top is crisp."
Any reason I can't do this as a tart? I'm thinking a millet tart crust...
asked by TheWimpyVegetarian
almost 2 years ago
Recipe
This time last year
Ham Cured Goose Legs with Butter Poached Peas and carrots
submitted by thirschfeld
Most Popular
Hotline Tags:
Hotline
Amanda is a co-founder of Food52.
added almost 2 years agoYes, you can definitely do it as a tart!
Thanks! I'm thinking this is dinner tonight with a big salad! Now I can't wait for dinner.
What an excellent idea! I planed to make this weekend. Now, I'm thinking it might be a tart.
Would you think docking and prebaking the crust a good thing with high moisture content of the squash?
Amanda is a co-founder of Food52.
added almost 2 years agoSam1148 -- yes that's a good idea.
Maybe add a beaten egg to bind the mixture for easier cutting and solidify the squash juices.
hardlikearmour is a trusted home cook.
added almost 2 years agoHow did your tart turnout?
The tart turned out great, HLA! I just made the filling as the recipe calls for and put it in a blind-baked tart shell. Great presentation and flavors! I'll be making this one a lot this summer, I can tell. I highly recommend it!