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Delightful Duck and Butternut Individual Tarts with caramelized onions and spinach. Perfect use of leftover duck in flaky, homemade tarts. Enjoy!
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Cooking tools:
- Food processor
- Plastic wrap
- Oven
- Rolling pin
- Round cutter
- Tart pan
- Parchment paper
- Pie weights
- Fork
- Baking sheet
- Roasting pan
- Skillet
- Saucepan
- Fine-mesh sieve
- Mixing bowl
- Spoon
- Paper towel
- Measuring cup
- Measuring spoon
- Cooling rack
- Chef's knife
- Cutting board
- Pastry brush
- Kitchen scale
Ingredients
- 1 3/4 cups flour, plus extra for rolling dough
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 2 egg yolks
- 3 tablespoons ice-cold water
- 2 cups (about 12 ounces) small cubes of butternut squash
- Salt
- freshly ground black pepper
- 1 tablespoon minced fresh oregano leaves
- 2 teaspoons olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon pure maple syrup
- 2 tablespoons unsalted butter
- 2 large onions, peeled and thinly sliced
- 1 tablespoon sherry vinegar
- 3 tablespoons pure maple syrup
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon unsalted butter
- 4 cups fresh baby spinach leaves
- 2 cups shredded cooked duck meat
- 1/2 cup cold goat cheese
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