The recipe for this Any Season Fruit (or Vegetable) Tart (page 19) is from Gilt Taste. It’s a surprising base that can skew sweet or savory. But on first blush, you could only assume it would be sweet as the base is butter and sugar creamed together. It has to be cake, right? But no, with a full teaspoon of salt in it, as well as some savory and thyme (thrown in by me), this autumnal pastry was devoured by everyone, including Cherub.
I used a combination of parsnips and butternut squash, parboiling them for just five minutes in heavily salted water before draining them and adding them to the tart. I also sprinkled in some dried thyme and savory. To add a little extra oomph to the final dish, I shook up a quick chili and sriracha cream in a half pint ball jar until thick. A tablespoon per slice adds a nice kick of heat.
Playlist included Video Games, by Lana Del Rey.