Tart with pumpkinseed-sage custard and roasted butternut coins


There’s been such a nice frisson lately between winter and spring. The air is filled with the fragrance of flowers, but the evenings are cool enough for people to use their fireplaces, and the combination of smells is at once hopeful and nostalgic. This tart is like that a little, to me. Although slightly autumnal, there’s something about the combination of flavors and the very tart-shaped shape of it, that’s as suitable to early spring as to early fall.

It’s a polka dot tart! A polka tart! I think butternut squash and sage make such a perfect combination. The one sweet and mild, and the other strong and sort of earthy. (How would you describe sage? It’s indescribable!) When I made my pumpkinseed sage sauce, I thought it would be perfect with coins of roasted squash. And then I thought, why not take it one step further, and combine it all in one neat package? After all, I’d been thinking of this as a sort of pesto, and I love to use basil pesto in a tart. It turned out very delicious all together. The flaky crust added just enough crunch to the tender tart. A perfect spring meal with a big green salad.

Here’s Noble Sissle with Polka Dot Rag. Have a dance around the kitchen while you wait for your tart to bake!

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