Wednesday, September 5, 2012

Butternut Squash, Fennel & Chorizo Tart with Carrot Jam

Carrot Jam!?!? Yeah! It's sweet with a surprisingly easy-to-eat taste that will leave you wondering how else to use it. If you absolutely love carrots, use this jam as you would any fruit spread. Toast and English muffins would love this stuff. If you're like me and you like carrots just fine, use this as a sauce-like component that will marry well with other flavors.

Slightly sweet & smooth carrot jam topped with caramelized butternut squash, fennel, onions and vegan chorizo on a whole wheat crust.

Carrot Jam
4 large carrots, small dice
1/2 cup packed organic light brown sugar
1 tsp lemon juice

Cover the carrots in cold water and bring to a boil. Cook until tender. Drain, reserving some of the water.
Transfer to a blender and add the brown sugar and lemon juice. Blend until smooth, adding 2-3 tbl of the starchy water to help the blender.
Pour back into the pot and cook over low heat for 15 minutes, stirring occasionally to prevent burning, until the jam is super thick.

Butternut Squash, Fennel & Chorizo Tart
serves 3
1 ball fresh whole wheat pizza dough
2 tbl extra virgin olive oil, plus more for drizzling
1 small yellow onion, small dice
1 small bulb fennel, cored, 1/4" slices
1 1/2 cup butternut squash, small dice
2 garlic cloves, minced
1 tsp fresh thyme, plus more for sprinkling
salt and pepper
1 cup water
6 oz tofurkey chorizo crumbles

Let the pizza dough sit at room temperature while you prepare the filling.
Preheat the oven to 400.
Saute the onion and fennel in olive oil with salt and pepper until the vegetables start to soften, 7 minutes. Add the squash, garlic and thyme. Add the water and cover, steam for 10 minutes over medium heat until the squash is cooked almost completely through.
Remove the lid and add the chorizo, saute 5 minutes more to caramelize the vegetables. Season with more salt to taste.
Roll the pizza dough out to a 12 inch circle.
Spread some carrot jam on the dough, leaving a 1/2" border and top with the vegetables. Drizzle a little olive oil over the crust and sprinkle with dried thyme.
Bake for 20-25 minutes until golden brown.

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