Heirloom Tomato Tart with Butternut Squash Soup

Heirloom tomatoes with a ricotta Parmesan filling topped with basil and pesto on a buttery crust IMG_0675

Cored butternut squash and sweet potatoes roasted with butter and salt n pepper baked at 400 for 1 hour or until knife easily inserts into a tender fleshIMG_7642 (1)

Granny Smith Apple and onion chopped and sauteed lightly in butter just until tenderIMG_7644IMG_7643

Buttered and toasted squash seeds and sage make for a perfect soup topping!IMG_7650

Add the potatoes and roasted squash to the onions and apples, then emulsify and puree until smooth.IMG_7646IMG_0678IMG_0679IMG_0685IMG_0683

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2 Comments

  1. Mmm… This just made me hungry! Tomato tart looks fantastic! I’ll have to try this 🙂

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    1. akvenable says:

      Thank you blissfulbites! It was even as delicious as it looks:)

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