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There are mornings when being a rebel without a cause is warranted.

Necessary, even.

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Mornings when you wake up and it’s been ten days since you’ve seen your boyfriend all because he had to go all “law student” on you and study for his final exams.  (What is that?)

Mornings when you realize you’ve dreamt about lab and doing experiments and PIPETTING every night.  For a week.  This is the stuff that neither dreams nor restful sleep are made of, let me tell you.

Mornings when you know you’re going to have to spend a fair part of the upcoming weekend in a car. With your mother.  Probably stuck in traffic on the LIE going to a baby shower where there will be meager if any vegetarian food options, and which you will probably leave at 4:30pm with an empty, angry and belligerent stomach only having ingested the 1/4 cup of potatoes and half an egg on half an English muffin that was served you since these were the only items that didn’t involve bacon.

And though you refused to even try a bite of the cake because your sister told you it was so not that delicious (even though she devoured her entire slice.  hmm. suspicious.) and so not worth the calories…you’ll be so hungry on the ride home that you’ll proceed to stuff yourself with the Jordan almonds that were in the goodie boxes.  Because that makes sense.

Well.  At least you looked cute.

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But do you see what I mean?

These kinds of mornings require rebellion and insubordination.

A going-to-work-on-time revolution, if you will.

All in the name of tartlet-making.

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Okay, so mayyybeee I did have a cause. And these tartlets were it.

But a poppy seed-infused pastry crust topped with a citrus carrot marmalade, roasted butternut squash, goat cheese and a chive/egg/parmesan cream?

The most worthy of all causes, if you ask me.

First of all, there’s the cute factor, which alone will make your day especially if you get a text message from your roommate (who slept through your entire tart-making morning, might I add) in the middle of the afternoon saying “what are these adorable things on our table?!?!?”.  See? So gratifying.

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And then there’s the delicious factor.

Which is, like.  Wow.

Who needs normal REM cycles when you have these babies on your table? NOT I!

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I’m thinking they’d also be perfect for thanking your mother for torturing you in the car for four hours with questions like, “Do you ever wear make-up?” “Not even lip gloss?”  “If you want you can borrow my BRICK RED lipstick?”  “And really, what are you wearing?”

I mean, uh.

Thanking her for spending over 24 hours in labor with you and not even remembering a single ounce of the pain!  (Her selective memory can be pretty impressive when she’s trying to convince you to give her grandbabies. Like, yesterday.)

But no matter what your reason for making these, even if there is no reason at all, just…do it.  Be a few hours late to work because of it.  Trust me. It’ll be worth it.

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Butternut, Carrot and Goat’s Cheese Tartlets
Makes 6, adapted from Ottolenghi: The Cookbook

Ingredients

For the pastry crust:

  • 230 g all purpose flour
  • 1/2 tsp salt
  • 25 g poppy seeds
  • 110 g cold butter, cut into small pieces (1 stick)
  • 60 ml (1/4 cup) milk

For the filling:

  • 20 oz peeled and seeded butternut squash, cut into small dice
  • 2 tbsp olive oil
  • 1 tsp mustard seeds
  • 6 oz peeled and coarsely grated carrots
  • 35 g sugar
  • 2 tbsp white wine vinegar
  • 3 1/2 tbsp orange juice
  • 4 oz soft goat cheese
  • 1 egg yolk
  • 1/2 cup heavy cream
  • 20 g chopped chives
  • 40 g parmesan cheese, grated
  • salt and black pepper

Instructions

  1. To make the pastry, sift the flour into a large bowl and add the salt and poppy seeds.  Place in a food processor along with the butter and pulse until the mixture resembles fine breadcrumbs.  Add the milk and pulse until the mixture just starts to come together.  Shape the dough into a flat disk , wrap in saran wrap and chill for a few hours (or overnight).
  2. Preheat the oven to 350.  Mix the diced squash with 1 tbsp of olive oil as well as some salt and pepper.  Put the squash on a parchment paper-lined baking sheet and cook for 15 minutes or until semisoft.  Set aside to cool.
  3. While the squash is cooking, heat the remaining oil in a large saucepan and add the mustard seeds.  Cook until they start to pop.  Add the grated carrots and cook, stirring frequently, for 10 minutes.  Stir in the sugar, white wine vinegar, and orange juice.  Bring to a boil and then reduce the heat to a very low simmer.  Cook for 15-20 minutes, stirring occasionally, until almost all the liquid has evaporated.  Remove from the heat and let cool.
  4. Remove the pastry dough from the fridge and break it into sixths.  Roll each sixth out into a circle, about 1/10-inch thick.  Press the circle into a 4 1/2-inch tartlet pan, working with your fingers around the edges to line them evenly.  Drape any excess over the side and then roll a rolling pin over the top to remove it.  Chill for 30 minutes.  Line the base and sides of each tartlet with parchment paper and fill it with baking beans or rice.  bake for 20 minutes.  Remove the paper and beans or rice and return to the oven for 5-10 minutes or until golden brown.  Leave to cool.
  5. Turn the oven up to 375.  In a large bowl, combine the egg yolk with the cream, chives, parmesan cheese, a pinch of salt and a grind of black pepper.  Whisk together until the cream forms soft peaks.  Refrigerate.
  6. To assemble the tartlets, divide the carrot mixture evenly between the tart shells, spreading it over the bases.  Top with the butternut squash and crumble the goat cheese over it.  Place the tartlets on a parchment-lined baking tray.  Spoon over the cream mixture, filling them almost to the top.  Place in the oven and bake for 8-10 minutes or until the filling has set.  Let cool before serving.

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You are reading this post on Eats Well With Others at http://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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83 Responses to Butternut, Carrot and Goat Cheese Tartlets

  1. Simply Life says:

    oh these are adorable! I am loving that crust! ha, my husband’s a law student- we should hang out during all this free time I’ve had 🙂

  2. I want to live on that tart filling!

  3. Adrienne says:

    These are so cute! I’ve never tried making tarts before but since I’m obsessed with all things pie related I’m on board. And I totally feel your pain about the starving at family gatherings. The last time I was over at my grandparents house my lunch consisted of a cheese sandwich, Cheetos and freezer burnt raw broccoli. Bon Appetit!

  4. Elizabeth says:

    I love the look of the poppy seeds in the crust. Squash and goat cheese is delightful

  5. Hotly Spiced says:

    You do have to wonder why they don’t serve these at baby showers. I’ve just made a hazelnut torte with poppyseeds – your pastry made me think of it. I hope your week is better than your weekend xx

  6. OohLookBel says:

    I can’t stop looking at the spotty pastry in the tin – MUST get some of those tart tins and make these tarts. They look sooo good! And your outfit looked great, too =)

  7. Danielle says:

    Bookmarking this one – this looks amazing!

  8. hahaha, I had a bridal shower and bachelorette to attend this weekend, too!!! At least at the bachelorette, they made a chickpea salad for me. At the shower, they had pickled beets and raw veggies. 😉 Oh, and some naked strawberries since I ran out of chocolate when we were dipping them in white and dark chocolate. Good thing I brought a quinoa salad! Yum! 🙂

  9. Love this pairing… and it works so wonderfully for spring weather (still cold enough to want to eat some heavier, starchier produce). But then again the salad totally lightens things up. Love it!

  10. How darn cute are these! And as cute as they are, I am sure the taste is even better! And plus, goat cheese makes everything it touches just amazing.

  11. Love that crust and the filling looks fantastic.

  12. london bakes says:

    Oh these are so utterly adorable. I love little tarts like these and the combination of flavours sounds heavenly!

  13. Faith says:

    My goodness do these tartlets look amazing! Their poppy crust is so pretty and the filling sounds so flavorful. I know those kinds of days too well, lol.

  14. Beth says:

    It’s hard to know which is cuter: you in that dress or those tartlets. Don’t make me choose! I love every single flavor you put in the tartlets and I’m longing to eat one right now.

  15. Amy says:

    I remember all my non-meat eating years, going to parties and having to scarf down a meal before leaving, knowing there either wouldn’t be anything available OR all the vegetarian food would be gobbled up first by the meat eaters, because well, vegetarian food is yummy (but damn, that used to make me mad.) I don’t miss that! Also, I cannot imagine going to a baby shower with your mother right now… lastly, cute food always tastes the best. It just does.

  16. Oh my gosh, yes…these are incredibly adorable. And they look so darn good! I’m completely loving that crust all speckled with poppy seeds. Love your dainty dress =)

  17. Mary says:

    Joanne, that is the greatest looking crust I have ever seen. Poppyseeds! I never would have thought to do that. And now, it’s all I can think about this morning. I bet these tarts would delicious!

  18. Saguna says:

    They are beautiful! So is your dress- perfectly baby shower-y. LOVE all the veggies and the fact that they are in a poppyseed tart. I would have never thought to use ’em in a savoury tartlet but they look amazing… they do indeed look like they make up for REM.

  19. Looking cute is sometimes more important than eating… I kid, I kid! But speaking of cute, these tartlets are adorable!

  20. Sometimes looking cute is more important than eating… I kid, I kid. But speaking of cute, these tartlets are adorable!

  21. Claudia says:

    Oh my I want to wake up to this on my table. Anyone with half a mind would. This is glorious. (It took 30 years, but my mother has accepted that I don’t wear lipstick). Made you stacked roasted vegetable enchiladas Saturday. Swoon.

  22. Oh my goodness — those poppyseed crusts look amazing!!! I would SO happily begin my day with these! 🙂

  23. Gloria says:

    Love these and I really love to use poppy seeds are delicious!

  24. Margarita says:

    Poppyseed tart looks super awesome! I like how poppy seeds make everything look so pretty! And all these goodies in the tart, yum! These would be perfect at a mother’s day brunch! P.S. I’m glad I’m not the only one with a mom who begs me to wear lipstick… She even offers to pluck my eyebrows and give me a facial rinse.

  25. daphne says:

    brillant idea. worth the lateness to work I am sure!!

  26. Could these tartlets be any cuter?! Love everything in them!

  27. kelsey says:

    Joanna these look AWESOME!!

  28. Sarah says:

    i love these. can you send me a batch, please? 🙂

  29. Sippity Sup says:

    Did you post this to personally inspire me? You know my upcoming cookbook is Savory Pies, right? I bet you did and thank you!! GREG

  30. Laura says:

    What an incredible savory dish! The flavors look and sound absolutely perfect Joanne. Your recipes never fail to amaze me!

  31. love2dine says:

    Looked so interesting I had to read. Great recipe. Buzzed!

  32. Jenna says:

    They ARE cute! Definitely a great reason to be hours late to work if I ever saw one . . .

  33. I love the poppy seeds here! I definitely want to try that in a pie dough.

  34. Just adorable!!!
    God I feel like having this pie now…
    Perfect…

  35. In my vegetarian days I made sure to always bring an edible dish that I liked enough to consume myself if there were no other options. I feel for you, lady! That is an adorable dress though, and these tartlets look divine!

  36. These tartlettes look fresh and full of delicious ingredients – I could easily consume a couple (hehehe…) with some tomato relish!

    Cheers
    Choc Chip Uru

  37. Karen says:

    I’m loving that crust! And, yep, you did look cute 🙂

  38. Jenn Kendall says:

    these look AMAZING Joanne! that poppy seed crust looks so tasty with that filling! awesome job!

  39. Lora says:

    Wow I really love that poppy crust an all the other deliciousness inside of it!

  40. Cara says:

    I think you look adorable – and that these tarlets would make perfect vegetarian baby shower food, you know, if you ever need to cater one!

  41. Juliana says:

    Joanne, this tartlet looks great, I love everything about it…the crust is awesome with the poppy seed and the filling is just divine with citrus flavor in it…great pictures as well…
    Thanks for this great recipe and hope you have a wonderful week ahead 🙂

  42. Nina says:

    This looks so colorful Joanne. Great filling. Adding poppy seed to the crust is a great idea.

  43. Miriam says:

    Most certainly a “worthy cause,” they look awesome!!
    Miriam@Meatless Meals For Meat Eaters

  44. Christine says:

    What a wonderfully delicious recipe! You’re so inventive. For some reason the last week seemed to be hobbled by general weirdness, everything was “off”. This tart was so called for!!! Can’t believe your roommate slept through the entire process!

  45. Katie says:

    These little tarts are just adorable. I would happily have one of these for breakfast every morning, although I might have to settle for breakfast on the weekends. What a lucky roommate you have to wake up to these!

  46. Oy, I don’t envy your long car ride with your mom. I’ve spent so much time with my mom lately for wedding planning, I think I prob could take a year off from her…ok, maybe 1 month 🙂

    These tarts are SOOO cute! And sound absolutely delicious.

  47. Camila Faria says:

    These tarts look a-ma-zing! Also love your cute floral dress (or was it a top?)!

  48. Megan says:

    Tartlets are the best! I love your poppy seed crust. And the filling sounds awesome as well. I think I’d make tartlets every day if I had the time. Love them.

  49. elly says:

    These sound so great! I love the poppy seeds in the crust. Also, reading the ingredient list, I think these could possibly become Z’s favorite new food. Hah.

  50. Patsyk says:

    Those tartlets are absolutely adorable… and filled with such goodness that they just might help you forget all about anything that has annoyed you recently!

  51. Hannah says:

    Those gorgeous poppy seed-speckled crusts alone are things of such beauty, it almost seems a shame to fill them… But then that filling sounds like it would be worth the sacrifice.

  52. Any trip on the LIE with anyone is a nightmare 😉

    These really look delicious!

  53. I am loving that poppy seed crust! I think I need to go out and buy little tartlet pans so I can make these at my next brunch…

  54. I love how creative your recipes are. The poppy seeds in the crust are brilliant. I’ll have to try this out.

  55. Cute + deliciousness = EXTRA DELICIOUSNESS! Seriously, these babies are darling. I think I could stuff the entire thing in my mouth.

  56. Love the poppy seeds. Scary enough I just finished cooking a recipe with butternut squash- a food blog minds somehow connected lol

  57. Dana says:

    Those are gorgeous Joanne, really. So tasty looking and pretty. A million times better than Jordan almonds.

  58. Sanjeeta kk says:

    Wow those poppy seeds tartlets look sooo cute, and the carrot filling is making it more tempting…

  59. bellini says:

    Poppy seeds in the crust are a nice touch!

  60. This is filled with such a wild and lovely mix of flavours! I love it! I seriously have this on my to make list this week. I’ll let you know how it goes….although you already know!

  61. Johanna GGG says:

    please come to my house and put these on MY table – I really want them and even more I think I need them – hurry!

  62. Epicurea says:

    poppy seeds in the crust – sounds amazing! i still have to produce my first homemade pie crust but whenever i am ready to try, i’ll include poppy seeds and think of these!

  63. That Girl says:

    I would like to join your tartlette rebellion.

  64. These tarts are perfectly lovely! They are so colorful and appealing to the taste and to the eye.

  65. Eileen says:

    Oh man–these do look amazing! That poppyseed crust–WOW. I’m already thinking of other fillings, and I haven’t even made the original yet!

  66. wow so cute and love the crust too

  67. grace says:

    i’m pretty excited about the poppy seed crust, joanne–that’s a first for me and it packs such a punch in the appearance category!

  68. Goat cheese and squash are amazing together. Carrots seem like an addition a reasonable person would think of. Then there’s the orange juice. How does something that brilliant occur to you, and will you please cook for me until I can get that kind of good idea on my own?

  69. Gah! poppyseed pastry crust looks like a speckled dream.

  70. JasmyneTea says:

    This looks amazing, and I just so happen to have spelt flour and pumpkin that I’ve been wanting to use!

  71. Reeni says:

    These are darling! Not to mention completely and utterly delicious! I am in love with them from head to toe! Definitely worth being late to work. And I’d be ecstatic to wake up and find these. Lucky roommate!

  72. Pam says:

    Good lord these look good. I am seriously drooling here. They way more than make up for leaving the shower hungry, dealing with your mom in the car, and not seeing your man for so long!

  73. Kevin says:

    Tangy goat cheese and sweet squash is a great flavour combo! I like the poppy seeds in the crust!

  74. Rachel says:

    Non-vegetarian friendly meals are so frustrating. I do fine as a vegetarian in restaurants but it’s the non-restaurant meals out, like you describe, that can really suck. There’s no choices!
    I just saw a delicious-sounding yeasted poppyseed pie crust recipe in one of my cookbooks so I think I’ll try it with a tart similar to this. Carrot and goat cheese sounds so good right now!

  75. Cathleen says:

    Poppy seed crust?! Wow, your mornings are way more eventful than mine (coffee, and I’m still lethargic) So I ordered what I thought were tart pans, but ended up being these ones that you’re using! I wanted a big tart one, guess I should read the description more carefully. But on the upside, now I can attempt these 😉

  76. Shannon says:

    omg, i wish i had skipped out on the conference and high-tailed it to nyc! these look FANTASTIC 🙂

  77. Erica says:

    The crust sound and look great,Joanne!Beautiful looking tarts!

  78. Natalie says:

    Holy cow – these are so restaurant-worthy and so something I’d order .. But in a much bigger version all to myself 🙂

  79. These are stunning tartlets! This is my first time seeing poppy seeds in crust. What a wonderful idea is that! I’m not much of a goat cheese fan, but I’d totally want to try your tartlets. I known they will blow me away!

  80. Deborah says:

    Ok, you know that I’m not the biggest goat cheese fan, but I want to DEVOUR one of these!!

  81. Catherine says:

    Dear Joanne, I would love!! this meal. blessings dear. Catherine xoxo

  82. Kerstin says:

    Several of my favorite ingredients – yum! 🙂

  83. Ellen says:

    This was a pain to make but the results were delish. Really nice combo pf flavors.

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