|1||Tenderflake® Frozen Deep Dish Pie Shell, defrosted|
|5||Slices Schneiders® Extra Thick Bacon, cut into 1 ½” (4 cm) pieces|
|1 1/2 - 2||(750 g) Butternut squash, peeled, seeded and cut into 2” x ¼ ” (5x.5 cm) pieces|
|Salt and pepper|
|1 tbsp||(15 mL) Olive oil|
|1 1/2 cups||(375 mL) Sliced shallots or onions|
|8||Cherry tomatoes, quartered|
|1||Clove garlic, minced|
|1||Egg, lightly beaten|
PREHEAT oven to 450°F (230°C).
HEAT a medium skillet over medium heat. Add bacon pieces and cook 5-6 minutes or until cooked but not crisp. Remove bacon from the pan using a slotted spoon and place on a paper towel lined plate. Set aside. Reserve bacon drippings in the pan for later.
ARRANGE squash on a parchment paper lined baking sheet. Drizzle with bacon drippings and season with salt and pepper. Toss to coat. Bake in preheated oven for 15-20 minutes or until fork tender and golden. Remove from the oven and reduce temperature to 375°F (190°C).
HEAT olive oil in the same skillet used for the bacon. Add shallots or onions and cook for 3-5 or until lightly caramelized. Add tomatoes and garlic and continue to cook for about 30 seconds. Remove from heat.
REMOVE the pastry from the foil pie plate using a paring knife. Transfer to a lightly floured work surface and using a lightly floured rolling pin, roll pastry to a 13” (33 cm) round. Place pastry on a parchment paper lined baking tray.
ARRANGE squash in an even layer in the center of the round leaving a 1½ “ (4 cm) border. Sprinkle shallots or onions and tomatoes evenly over the squash. Top with bacon.
FOLD the border of the pastry up over the edges of the filling. Pleat and pinch the dough as needed. Brush the edges with beaten egg and bake for 30-35 minutes or until the pastry is golden brown.
Show More Comments
No Comments yet