Creamy Leek Pesto Squash Pie: A Rich and Savory Treat
Indulge in the delightful flavors of creamy leek pesto squash pie, a culinary masterpiece that tantalizes the taste buds. This delectable dish combines the earthy sweetness of roasted squash, the aromatic nuances of homemade leek pesto, and a rich, creamy filling to create an unforgettable dining experience.
Ingredients:
For the Crust:
* 1 cup all-purpose flour
* 1/2 teaspoon salt
* 6 tablespoons unsalted butter, cold and cut into small cubes
* 4-6 tablespoons ice water
For the Filling:
* 1 medium butternut squash, peeled and cubed
* 2 tablespoons olive oil
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 cup heavy cream
* 1/2 cup grated Parmesan cheese
* 1/4 cup crumbled goat cheese
* 2 eggs
For the Leek Pesto:
* 1 bunch leeks, white and pale green parts only, washed and chopped
* 1/2 cup chopped walnuts
* 1/4 cup grated Parmesan cheese
* 1/4 cup olive oil
* Salt and pepper to taste
Instructions:
1. Make the Crust: In a large bowl, combine flour and salt. Add cold butter cubes and use your fingers or a pastry cutter to work them into the flour until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Roast the Squash: Preheat oven to 425°F (220°C). Toss squash cubes with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, or until tender and slightly browned.
3. Make the Leek Pesto: In a food processor, combine leeks, walnuts, Parmesan cheese, olive oil, salt, and pepper. Pulse until a coarse pesto forms.
4. Assemble the Pie: On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate and trim the edges. Spread the leek pesto evenly over the bottom of the crust.
5. Make the Filling: In a medium bowl, whisk together heavy cream, Parmesan cheese, goat cheese, and eggs. Season with salt and pepper. Pour the filling over the leek pesto.
6. Bake the Pie: Bake in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.
7. Let Cool and Serve: Let the pie cool for 15-20 minutes before slicing and serving.
Tips:
* For a vegan version, replace the goat cheese with crumbled tofu and the heavy cream with plant-based milk.
* Add a sprinkle of fresh herbs, such as thyme or rosemary, to the filling for extra flavor.
* Serve the pie with a side of arugula salad or roasted vegetables to complete the meal.
Embark on a culinary adventure with creamy leek pesto squash pie, a delectable treat that will impress family and friends alike. Its rich flavors and comforting texture are sure to make a lasting impression on your taste buds.