Ingredients
Leftover pizza dough (see blog)
1 tbsp Cheddar Cream (see recipe below)
1 tbsp Green Pepper Jam (see recipe below)
20 thin slices of butternut squash (whole or half-moons)
1 large onion thinly sliced into half-moons
1 tbsp raw sesame seeds
A drizzle of olive oil
2 poached eggs
Preparation
Preheat the oven to 425°F and line a baking sheet with parchment paper. Roll out the pizza dough to about 5 mm thick and place it directly on the baking sheet to avoid moving it later.
Spread a generous amount of cheddar cream in the center of the dough, leaving a 5 cm border around the edges for folding. Add a small amount of green pepper jam on top of the cream.
Slice the butternut squash very thinly, ideally with a mandoline. Arrange the slices over the cream, then add the thinly sliced onions on top. Sprinkle with sesame seeds, drizzle with olive oil, and season with salt and pepper.
Fold the edges of the dough inward to create a rustic border. Bake for 15 to 20 minutes, until the crust is golden and crispy.
While the tart bakes, bring a pot of water to a boil and add 1 tbsp white vinegar. Reduce the heat to maintain a simmer. Crack an egg into a small bowl, then gently slide it into the simmering water. Poach for about 2 minutes, until the white is set but the yolk remains runny. Remove with a slotted spoon and drain on a paper towel. Repeat for the second egg.
Once the tart is baked, top it with the poached eggs, a few sprigs of fresh parsley, and an extra drizzle of olive oil. Serve immediately.
Green Pepper Jam
Ingredients
4 large green peppers
1 large white onion
1 tbsp olive oil
1 tbsp fennel seeds
1 tbsp coriander seeds
¼ cup sugar
3 tbsp apple cider vinegar
¼ cup water
3 tsp salt
Preparation
Slice the green peppers into thin strips (about 10 cm long and very thin). Thinly slice the white onion.
In a saucepan, heat the olive oil over medium-low heat. Add the sliced onions and cook until translucent. Add the green peppers, fennel seeds, and coriander seeds. Stir and cook for a few minutes to release the aroma of the spices.
Stir in the sugar, apple cider vinegar, water, and salt. Mix well and bring to a gentle simmer over medium-low heat. Let simmer for about 1 hour, stirring occasionally, until the mixture thickens to a jam-like consistency.
Taste and adjust as needed, adding more sugar for sweetness or a pinch of salt to enhance the flavor.
Let cool completely before transferring to an airtight jar. Store in the refrigerator for up to 1 to 2 months.
Sharp Cheddar Cream
Ingredients
½ white onion diced
1 tbsp flour
1 tbsp butter
1 cup shredded sharp cheddar cheese
1 cup milk
1 garlic clove grated
Salt to taste
Pepper to taste
A pinch of cayenne pepper (optional)
Preparation
In a skillet, heat a drizzle of olive oil over medium heat and sauté the onions until translucent. Avoid browning them.
Add the butter to the skillet. Once melted, stir in the flour and cook for 1 to 2 minutes to form a smooth paste.
Gradually pour in the milk while whisking continuously to prevent lumps. Keep whisking until the mixture thickens and becomes smooth and creamy.
Stir in the shredded cheddar cheese and cook over medium heat until fully melted. Add the grated garlic, salt, and pepper to taste. If desired, add a pinch of cayenne for a little kick.
Once the cream is smooth and thick, remove it from the heat and use immediately or set aside.
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