California!

California is the location for today’s race! I tried to come up with something for today that showcases many of the products associated with California, like spinach, citrus, almonds, and cheese. California cuisine is also associated with fresh and healthy ingredients. If you can't find blood oranges, regular can be used. Blood oranges are tart, and taste like a cross between an orange and a grapefruit.

I use light butter in my pastries, and I don't ever have a problem with it. Light butter contains more water, which didn't effect this pastry, but some recipes should not use light butter, like some cookies and cakes.

Butternut Squash and Caramelized Onion Tart

&

Spinach Citrus Salad

Tart Filling:

1 long-necked butternut squash, sliced

2 large yellow onions

1 tbsp. butter

Salt and Pepper

4 oz. herbed goat cheese

¼ cup shredded Gruyere cheese

Salt and pepper

Crust:

2/3 cup wheat flour

2/3 cup all purpose flour

4 tbsp. light butter, diced and very cold

1 egg yolk

Up to 3 tbsp. ice water

Mix flours together in a bowl with butter. Use fingers to break up butter until the pieces are from the size of sand to a small pebble. Add the egg yolk and enough water to form a dough. Wrap in saran wrap and chill for half an hour.

While dough chills, melt butter in a large nonstick skillet over low, add onions and softened until golden brown, about 30 minutes. Season with salt and pepper.

Place 1 inch of water in a pot, place a steamer basket in and steam butternut squash slices for 15 minutes. Remove from the water and let them sit to cool.

Roll out crust and press into a tart. Poke the bottom with a fork to create a few holes. Bake at 400 degrees for 10 minutes. Take out and let cool for 10 minutes. Turn the oven down to 350 degrees.

Mix the onions with goat cheese, spread over the bottom of the tart shell. Arrange the butternut squash slices on top. Sprinkle the gruyere cheese on top. Bake for 20 minutes until golden brown and cheese is melted.

Spinach Salad:

4 cups baby spinach, washed

1/8 cup sliced almonds, toasted

2 blood oranges, segmented

1 grapefruit, segmented

½ cup mandarin oranges

¼ red onion, sliced

1/8 cup dried cranberries

Dressing:

Juice of 1 lemon

Juice of remainder of oranges and grapefruit

1 tbsp. Dijon mustard

2 tbsp. extra virgin olive oil

Salt and pepper

Mix the dressing together in the bottom of a large bowl. Toss the spinach in the dressing to coat. Top the salad with the remaining ingredients, serve immediately.

This photo shows the onions softening, the squash removed from the steamer basket, and the dough, post chilling.

This photo shows the crust in the tart shell, being pricked with a fork to keep the dough from bubbling up.