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Tarte Flambé With Butternut Squash and Brussels Sprouts

Tarte Flambé With Butternut Squash and Brussels Sprouts


Tarte Flambé with Butternut Squash, Onions, and Brussels Sprouts

Tarte Flambée with Butternut Squash, Onions, and Brussels Sprouts

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. Pair with these expert Bordeaux suggestions from Patrick Cappiello (wine director for New York’s Pearl & Ash).

Click Here to See More Butternut Squash Recipes

Notes

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.

Ingredients

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

Hippo Flambé

It is too bad that you posted this after I used up my CSA cabbages. Though I wonder if I went digging through the crisper if I might find a few more. I tried to do a pot sticker recipe that I found in cooks illustrated archives but I ended up giving up and cooking the filling as a dish by itself.

How do you feel about all the different types of vinegar? Is it important to use sherry vinegar or would apple cider or another wine vinegar do the trick?

What would you serve the cabbage with if you didn't serve meat?

The original recipe called for cider vinegar. I would use cider vinegar, especially unpasturized apple cider vinegar or champagne vinegar. Wine vinegar would be too sharp and balsamic vinegar is too sweet and strong.

If you don't have sherry vinegar though I recommend buying a bottle. Sherry vinegar is my favorite vinegar in most recipes. When we are out i replace it promptly.

As for dishes to go with the cabbage, I would serve it with black bean burgers and mashed potatoes as one option. However I think it would go great with a recipe I just saw in the latest issue of Gourmet for tofu. http://www.epicurious.com/recipes/food/views/Warm-Tofu-with-Spicy-Garlic-Sauce-351871

I realize this may be a bit late, but this recipe from epicurious is a fabulous way to use up a butternut squash: http://www.epicurious.com/recipes/food/views/Roasted-Butternut-Squash-and-Caramelized-Onion- Tart-15748

Pastry crust is a bit pokey, but the results. I've been thinking of it fondly for months!

jacqueline, It is not too late at all, I still have 3 butternut squash in the basement waiting for me to use them. I did have plans to just roast and puree them and freeze the results, but I may try this recipe instead. It looks really good. And there is always next winter and its parade of squash.

I wish someone would give me butternut squashes on a regular basis! I use squash, boiled to within an inch of its life and pureed, as a thickener for stews. It always gives my thick soups and stews a great flavor.


Hippo Flambé

It is too bad that you posted this after I used up my CSA cabbages. Though I wonder if I went digging through the crisper if I might find a few more. I tried to do a pot sticker recipe that I found in cooks illustrated archives but I ended up giving up and cooking the filling as a dish by itself.

How do you feel about all the different types of vinegar? Is it important to use sherry vinegar or would apple cider or another wine vinegar do the trick?

What would you serve the cabbage with if you didn't serve meat?

The original recipe called for cider vinegar. I would use cider vinegar, especially unpasturized apple cider vinegar or champagne vinegar. Wine vinegar would be too sharp and balsamic vinegar is too sweet and strong.

If you don't have sherry vinegar though I recommend buying a bottle. Sherry vinegar is my favorite vinegar in most recipes. When we are out i replace it promptly.

As for dishes to go with the cabbage, I would serve it with black bean burgers and mashed potatoes as one option. However I think it would go great with a recipe I just saw in the latest issue of Gourmet for tofu. http://www.epicurious.com/recipes/food/views/Warm-Tofu-with-Spicy-Garlic-Sauce-351871

I realize this may be a bit late, but this recipe from epicurious is a fabulous way to use up a butternut squash: http://www.epicurious.com/recipes/food/views/Roasted-Butternut-Squash-and-Caramelized-Onion- Tart-15748

Pastry crust is a bit pokey, but the results. I've been thinking of it fondly for months!

jacqueline, It is not too late at all, I still have 3 butternut squash in the basement waiting for me to use them. I did have plans to just roast and puree them and freeze the results, but I may try this recipe instead. It looks really good. And there is always next winter and its parade of squash.

I wish someone would give me butternut squashes on a regular basis! I use squash, boiled to within an inch of its life and pureed, as a thickener for stews. It always gives my thick soups and stews a great flavor.


Hippo Flambé

It is too bad that you posted this after I used up my CSA cabbages. Though I wonder if I went digging through the crisper if I might find a few more. I tried to do a pot sticker recipe that I found in cooks illustrated archives but I ended up giving up and cooking the filling as a dish by itself.

How do you feel about all the different types of vinegar? Is it important to use sherry vinegar or would apple cider or another wine vinegar do the trick?

What would you serve the cabbage with if you didn't serve meat?

The original recipe called for cider vinegar. I would use cider vinegar, especially unpasturized apple cider vinegar or champagne vinegar. Wine vinegar would be too sharp and balsamic vinegar is too sweet and strong.

If you don't have sherry vinegar though I recommend buying a bottle. Sherry vinegar is my favorite vinegar in most recipes. When we are out i replace it promptly.

As for dishes to go with the cabbage, I would serve it with black bean burgers and mashed potatoes as one option. However I think it would go great with a recipe I just saw in the latest issue of Gourmet for tofu. http://www.epicurious.com/recipes/food/views/Warm-Tofu-with-Spicy-Garlic-Sauce-351871

I realize this may be a bit late, but this recipe from epicurious is a fabulous way to use up a butternut squash: http://www.epicurious.com/recipes/food/views/Roasted-Butternut-Squash-and-Caramelized-Onion- Tart-15748

Pastry crust is a bit pokey, but the results. I've been thinking of it fondly for months!

jacqueline, It is not too late at all, I still have 3 butternut squash in the basement waiting for me to use them. I did have plans to just roast and puree them and freeze the results, but I may try this recipe instead. It looks really good. And there is always next winter and its parade of squash.

I wish someone would give me butternut squashes on a regular basis! I use squash, boiled to within an inch of its life and pureed, as a thickener for stews. It always gives my thick soups and stews a great flavor.


Hippo Flambé

It is too bad that you posted this after I used up my CSA cabbages. Though I wonder if I went digging through the crisper if I might find a few more. I tried to do a pot sticker recipe that I found in cooks illustrated archives but I ended up giving up and cooking the filling as a dish by itself.

How do you feel about all the different types of vinegar? Is it important to use sherry vinegar or would apple cider or another wine vinegar do the trick?

What would you serve the cabbage with if you didn't serve meat?

The original recipe called for cider vinegar. I would use cider vinegar, especially unpasturized apple cider vinegar or champagne vinegar. Wine vinegar would be too sharp and balsamic vinegar is too sweet and strong.

If you don't have sherry vinegar though I recommend buying a bottle. Sherry vinegar is my favorite vinegar in most recipes. When we are out i replace it promptly.

As for dishes to go with the cabbage, I would serve it with black bean burgers and mashed potatoes as one option. However I think it would go great with a recipe I just saw in the latest issue of Gourmet for tofu. http://www.epicurious.com/recipes/food/views/Warm-Tofu-with-Spicy-Garlic-Sauce-351871

I realize this may be a bit late, but this recipe from epicurious is a fabulous way to use up a butternut squash: http://www.epicurious.com/recipes/food/views/Roasted-Butternut-Squash-and-Caramelized-Onion- Tart-15748

Pastry crust is a bit pokey, but the results. I've been thinking of it fondly for months!

jacqueline, It is not too late at all, I still have 3 butternut squash in the basement waiting for me to use them. I did have plans to just roast and puree them and freeze the results, but I may try this recipe instead. It looks really good. And there is always next winter and its parade of squash.

I wish someone would give me butternut squashes on a regular basis! I use squash, boiled to within an inch of its life and pureed, as a thickener for stews. It always gives my thick soups and stews a great flavor.


Hippo Flambé

It is too bad that you posted this after I used up my CSA cabbages. Though I wonder if I went digging through the crisper if I might find a few more. I tried to do a pot sticker recipe that I found in cooks illustrated archives but I ended up giving up and cooking the filling as a dish by itself.

How do you feel about all the different types of vinegar? Is it important to use sherry vinegar or would apple cider or another wine vinegar do the trick?

What would you serve the cabbage with if you didn't serve meat?

The original recipe called for cider vinegar. I would use cider vinegar, especially unpasturized apple cider vinegar or champagne vinegar. Wine vinegar would be too sharp and balsamic vinegar is too sweet and strong.

If you don't have sherry vinegar though I recommend buying a bottle. Sherry vinegar is my favorite vinegar in most recipes. When we are out i replace it promptly.

As for dishes to go with the cabbage, I would serve it with black bean burgers and mashed potatoes as one option. However I think it would go great with a recipe I just saw in the latest issue of Gourmet for tofu. http://www.epicurious.com/recipes/food/views/Warm-Tofu-with-Spicy-Garlic-Sauce-351871

I realize this may be a bit late, but this recipe from epicurious is a fabulous way to use up a butternut squash: http://www.epicurious.com/recipes/food/views/Roasted-Butternut-Squash-and-Caramelized-Onion- Tart-15748

Pastry crust is a bit pokey, but the results. I've been thinking of it fondly for months!

jacqueline, It is not too late at all, I still have 3 butternut squash in the basement waiting for me to use them. I did have plans to just roast and puree them and freeze the results, but I may try this recipe instead. It looks really good. And there is always next winter and its parade of squash.

I wish someone would give me butternut squashes on a regular basis! I use squash, boiled to within an inch of its life and pureed, as a thickener for stews. It always gives my thick soups and stews a great flavor.


Hippo Flambé

It is too bad that you posted this after I used up my CSA cabbages. Though I wonder if I went digging through the crisper if I might find a few more. I tried to do a pot sticker recipe that I found in cooks illustrated archives but I ended up giving up and cooking the filling as a dish by itself.

How do you feel about all the different types of vinegar? Is it important to use sherry vinegar or would apple cider or another wine vinegar do the trick?

What would you serve the cabbage with if you didn't serve meat?

The original recipe called for cider vinegar. I would use cider vinegar, especially unpasturized apple cider vinegar or champagne vinegar. Wine vinegar would be too sharp and balsamic vinegar is too sweet and strong.

If you don't have sherry vinegar though I recommend buying a bottle. Sherry vinegar is my favorite vinegar in most recipes. When we are out i replace it promptly.

As for dishes to go with the cabbage, I would serve it with black bean burgers and mashed potatoes as one option. However I think it would go great with a recipe I just saw in the latest issue of Gourmet for tofu. http://www.epicurious.com/recipes/food/views/Warm-Tofu-with-Spicy-Garlic-Sauce-351871

I realize this may be a bit late, but this recipe from epicurious is a fabulous way to use up a butternut squash: http://www.epicurious.com/recipes/food/views/Roasted-Butternut-Squash-and-Caramelized-Onion- Tart-15748

Pastry crust is a bit pokey, but the results. I've been thinking of it fondly for months!

jacqueline, It is not too late at all, I still have 3 butternut squash in the basement waiting for me to use them. I did have plans to just roast and puree them and freeze the results, but I may try this recipe instead. It looks really good. And there is always next winter and its parade of squash.

I wish someone would give me butternut squashes on a regular basis! I use squash, boiled to within an inch of its life and pureed, as a thickener for stews. It always gives my thick soups and stews a great flavor.


Hippo Flambé

It is too bad that you posted this after I used up my CSA cabbages. Though I wonder if I went digging through the crisper if I might find a few more. I tried to do a pot sticker recipe that I found in cooks illustrated archives but I ended up giving up and cooking the filling as a dish by itself.

How do you feel about all the different types of vinegar? Is it important to use sherry vinegar or would apple cider or another wine vinegar do the trick?

What would you serve the cabbage with if you didn't serve meat?

The original recipe called for cider vinegar. I would use cider vinegar, especially unpasturized apple cider vinegar or champagne vinegar. Wine vinegar would be too sharp and balsamic vinegar is too sweet and strong.

If you don't have sherry vinegar though I recommend buying a bottle. Sherry vinegar is my favorite vinegar in most recipes. When we are out i replace it promptly.

As for dishes to go with the cabbage, I would serve it with black bean burgers and mashed potatoes as one option. However I think it would go great with a recipe I just saw in the latest issue of Gourmet for tofu. http://www.epicurious.com/recipes/food/views/Warm-Tofu-with-Spicy-Garlic-Sauce-351871

I realize this may be a bit late, but this recipe from epicurious is a fabulous way to use up a butternut squash: http://www.epicurious.com/recipes/food/views/Roasted-Butternut-Squash-and-Caramelized-Onion- Tart-15748

Pastry crust is a bit pokey, but the results. I've been thinking of it fondly for months!

jacqueline, It is not too late at all, I still have 3 butternut squash in the basement waiting for me to use them. I did have plans to just roast and puree them and freeze the results, but I may try this recipe instead. It looks really good. And there is always next winter and its parade of squash.

I wish someone would give me butternut squashes on a regular basis! I use squash, boiled to within an inch of its life and pureed, as a thickener for stews. It always gives my thick soups and stews a great flavor.


Hippo Flambé

It is too bad that you posted this after I used up my CSA cabbages. Though I wonder if I went digging through the crisper if I might find a few more. I tried to do a pot sticker recipe that I found in cooks illustrated archives but I ended up giving up and cooking the filling as a dish by itself.

How do you feel about all the different types of vinegar? Is it important to use sherry vinegar or would apple cider or another wine vinegar do the trick?

What would you serve the cabbage with if you didn't serve meat?

The original recipe called for cider vinegar. I would use cider vinegar, especially unpasturized apple cider vinegar or champagne vinegar. Wine vinegar would be too sharp and balsamic vinegar is too sweet and strong.

If you don't have sherry vinegar though I recommend buying a bottle. Sherry vinegar is my favorite vinegar in most recipes. When we are out i replace it promptly.

As for dishes to go with the cabbage, I would serve it with black bean burgers and mashed potatoes as one option. However I think it would go great with a recipe I just saw in the latest issue of Gourmet for tofu. http://www.epicurious.com/recipes/food/views/Warm-Tofu-with-Spicy-Garlic-Sauce-351871

I realize this may be a bit late, but this recipe from epicurious is a fabulous way to use up a butternut squash: http://www.epicurious.com/recipes/food/views/Roasted-Butternut-Squash-and-Caramelized-Onion- Tart-15748

Pastry crust is a bit pokey, but the results. I've been thinking of it fondly for months!

jacqueline, It is not too late at all, I still have 3 butternut squash in the basement waiting for me to use them. I did have plans to just roast and puree them and freeze the results, but I may try this recipe instead. It looks really good. And there is always next winter and its parade of squash.

I wish someone would give me butternut squashes on a regular basis! I use squash, boiled to within an inch of its life and pureed, as a thickener for stews. It always gives my thick soups and stews a great flavor.


Hippo Flambé

It is too bad that you posted this after I used up my CSA cabbages. Though I wonder if I went digging through the crisper if I might find a few more. I tried to do a pot sticker recipe that I found in cooks illustrated archives but I ended up giving up and cooking the filling as a dish by itself.

How do you feel about all the different types of vinegar? Is it important to use sherry vinegar or would apple cider or another wine vinegar do the trick?

What would you serve the cabbage with if you didn't serve meat?

The original recipe called for cider vinegar. I would use cider vinegar, especially unpasturized apple cider vinegar or champagne vinegar. Wine vinegar would be too sharp and balsamic vinegar is too sweet and strong.

If you don't have sherry vinegar though I recommend buying a bottle. Sherry vinegar is my favorite vinegar in most recipes. When we are out i replace it promptly.

As for dishes to go with the cabbage, I would serve it with black bean burgers and mashed potatoes as one option. However I think it would go great with a recipe I just saw in the latest issue of Gourmet for tofu. http://www.epicurious.com/recipes/food/views/Warm-Tofu-with-Spicy-Garlic-Sauce-351871

I realize this may be a bit late, but this recipe from epicurious is a fabulous way to use up a butternut squash: http://www.epicurious.com/recipes/food/views/Roasted-Butternut-Squash-and-Caramelized-Onion- Tart-15748

Pastry crust is a bit pokey, but the results. I've been thinking of it fondly for months!

jacqueline, It is not too late at all, I still have 3 butternut squash in the basement waiting for me to use them. I did have plans to just roast and puree them and freeze the results, but I may try this recipe instead. It looks really good. And there is always next winter and its parade of squash.

I wish someone would give me butternut squashes on a regular basis! I use squash, boiled to within an inch of its life and pureed, as a thickener for stews. It always gives my thick soups and stews a great flavor.


Hippo Flambé

It is too bad that you posted this after I used up my CSA cabbages. Though I wonder if I went digging through the crisper if I might find a few more. I tried to do a pot sticker recipe that I found in cooks illustrated archives but I ended up giving up and cooking the filling as a dish by itself.

How do you feel about all the different types of vinegar? Is it important to use sherry vinegar or would apple cider or another wine vinegar do the trick?

What would you serve the cabbage with if you didn't serve meat?

The original recipe called for cider vinegar. I would use cider vinegar, especially unpasturized apple cider vinegar or champagne vinegar. Wine vinegar would be too sharp and balsamic vinegar is too sweet and strong.

If you don't have sherry vinegar though I recommend buying a bottle. Sherry vinegar is my favorite vinegar in most recipes. When we are out i replace it promptly.

As for dishes to go with the cabbage, I would serve it with black bean burgers and mashed potatoes as one option. However I think it would go great with a recipe I just saw in the latest issue of Gourmet for tofu. http://www.epicurious.com/recipes/food/views/Warm-Tofu-with-Spicy-Garlic-Sauce-351871

I realize this may be a bit late, but this recipe from epicurious is a fabulous way to use up a butternut squash: http://www.epicurious.com/recipes/food/views/Roasted-Butternut-Squash-and-Caramelized-Onion- Tart-15748

Pastry crust is a bit pokey, but the results. I've been thinking of it fondly for months!

jacqueline, It is not too late at all, I still have 3 butternut squash in the basement waiting for me to use them. I did have plans to just roast and puree them and freeze the results, but I may try this recipe instead. It looks really good. And there is always next winter and its parade of squash.

I wish someone would give me butternut squashes on a regular basis! I use squash, boiled to within an inch of its life and pureed, as a thickener for stews. It always gives my thick soups and stews a great flavor.


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