.. and there was this tart.

The tart was soooo good, there was a rave going on in my mouth all through the meal. If you live in Baltimore and haven’t been to Clementines, you should slap yourself silly and schedule a visit. The food there never dissapoints and they make their own sausages, smoked salmon and pickles. The pickles really do deserve their own post, seriously !! It was my turn to take my friend/ colleague in the dissertation wars( glad that’s over ) to her birthday dinner and we settled on Clementines. We both had the airline chicken breast with sweet potato tart. The tart was the winner of the night and this is my take on it. I added some butternut squash, pan roasted shallots and marmalade to it.
(P.S. Hurry up and go try it at Clementines as they change their menu almost every week).

Butternut squash and sweet potato tart
Serves 3

Ingredients

2 cups of Butternut squash, diced into 1/4 inch cubes
1 or 2 Sweet potatos, diced into 1/4 inch cubes
Salt and pepper to taste
1/2 tsp of cinnamon
1/2 tsp of freshly grated nutmeg
4 tbs of canola oil
4 tbs of butter, diced
1 shallot, cut into thinly cut half moons
1 sheet of puff pastry, thawed
4 tbs of orange marmalade
1 egg for egg wash

Directions

1. Preheat oven to 350°F.
2. Line 2 sheet pans with parchment paper of aluminum foil.
3. Toss the butternut squash and sweet potato cubes in separate bowls with the oil.
4. Spread the vegetables evenly in separate pans and season with spices, salt and pepper.
5. Roast the vegetables for 25 minutes.
6. While the vegetables are roasting, put the shallots in a saute pan with some oil over medium heat,add in salt and pepper to taste.
7. Let the shallots caramelize for 10-12 minutes (less or more depending on your heat source), be careful not to let them burn.
8. Unfold the puff pastry and cut into 4 equal square pieces if using only 1 sheet.
9. Let the vegetables and shallots cool.
10. Once the vegetables are cooled, mix them all together with the marmalade and butter.
11. Increase oven temperature to 425°F
12. Put 1 tbs of butternut squash sweet potato mix in the center of each puff pastry piece.
13. Fold the corners over each other almost like in an envelope. don’t forget to brush then with eggwash
14. Fold the remaining 2 corners over them.
15. Bake in the oven for 20 – 25 mins.
16. Let cool on wire for a little bit, plate and enjoy.

I think this attempt was a decent facsimile of the one at Clementines. I’ll have to go back soon for another taste. What do you think will improve the flavors in this ? Some fresh thyme or will that be too much ?