prelude to a feast

The first day of November rolls in and suddenly Thanksgiving is right around the corner. Will I have time to get everything done? Every year I have a hint of apprehension — there is just always so much to do.

For the days leading up to my favorite holiday, I will start working on the menu, the wines and the guest list too. I will pore over every little detail, making sure that it all unfolds effortlessly. The event will be a true feast — no less! It will last for many hours. Fortunately I never run out of ideas for the ever-expanding menu. But the canapé is always the course that I ponder over for the longest time. It has to be festive enough for the occasion, but light enough so the guests don't fill up. It has to pair beautifully with Champagne or Prosecco (I can't think of launching the holiday feast any other way!) and, last but not least, the children present have to not turn up their nose at it — lest they become too restless before we can finally sit down and eat.

So this year I started working on my canapé early; after a few attempts with some new creations, I settled on the perfect prelude to our feast: bite-sized butternut squash tartlets with fresh goat cheese and thyme. They are easy enough to make and as light as a cloud. They can also be made the week ahead, frozen and warmed up before serving. But the best part is that they are absolutely scrumptious — and they pair perfectly with a good sparkling wine. (I have also tested that a few times with very happy results...)

Already my Thanksgiving is shaping up to be the feast it deserves to be. I hope yours is too. Here's wishing you a marvelously delicious holiday!

Bite-Sized Butternut Squash Tartlets with Fresh Goat Cheese and Thyme


makes 24 bite-sized tartlets
active time: 20 minutes
baking time: 25 minutes
make ahead: 6 hours
freeze: 1 month

For the custard
2 large eggs — lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1/4 teaspoon sea salt or to taste
freshly ground black pepper to taste
1 1/4 cup fresh butternut squash purée (see cook's note)
4 oz fresh goat cheese — crumbled

For the tartlets
1 24-cup non-stick mini muffin pan
1 tablespoon unsalted butter — melted
1 frozen puff pastry sheet — thawed at room temperature for 1 hour
1/4 cup unbleached white flour to roll dough
3" round cookie cutter

2 tablespoons pine nuts — as garnish

Step 1: In a medium bowl, whisk together the eggs, thyme, salt and pepper until well blended. Add the butternut squash purée and crumbled cheese. Mix until just incorporated so the cheese stays crumbly. Set aside.

Step 2: Brush muffin mold with melted butter. Unfold puff pastry dough unto a floured surface. Sprinkle with additional flour and roll the dough into a 15" x 15" square. Using the cookie cutter, cut out circles and gently press them into each muffin mold. Fill each tartlet 3/4 of the way with 1 heaping teaspoon of squash mixture. Garnish each with 3 pine nuts.

Step 3: Preheat oven to 350°F. Bake tartlets for 25 minutes, until lightly golden and puffed up. Serve warm or at room temperature, as a canapé.

Cook's note 1: The tartlets can be made up to 6 hours ahead and kept at room temperature, or frozen up to 1 month. To re-heat, remove from freezer, thaw at room temperature for at least 2 hours, then bake at 350°F for 3 to 5 minutes, until just warmed.

Cook's note 2: To make fresh butternut squash purée, cut squash in half lengthwise and scoop out seeds. Place cut-side down in a large baking dish with spring water (1/4" up the sides of the squash). Bake at 400ºF for 50 to 60 minutes until very tender. Let cool, scoop out the flesh and purée in a food processor. Refrigerate in Tupperware up to 3 days or freeze up to 1 month.


© 2007 viviane bauquet farre — food & style NY LLC

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