Trish Asher opened the Brown Hound Bistro in 2005, aiming to bring the variety, quality & economic benefit of locally sourced food and wine to local and visiting guests alike. At the time, eating “local” was not trendy and educating diners on its benefits was a daily part of the job. This has since become easier for Chef Asher and her staff, as the flavors sell themselves and the desire for local keeps growing exponentially. While the Finger Lakes have gained world-wide recognition for their beauty and desirability, we cannot fail to recognize the tremendous assets found in the vineyards, farms and small businesses that dot the gorgeous landscape between the lakes.
We asked Chef Asher to share a recipe that she felt was perfect for the fall season. She told us that “This savory pastry features tasty squashes that are abundant at roadside stands around the Finger Lakes in autumn and a locally produced bleu cheese from Lively Run Goat Farm! All tucked into a flaky short crust flecked with herbs from our garden, this makes for a great starter or even an entree for the vegetarian crowd.”
CRUST INGREDIENTS:
1 ½ cups all purpose flour
¾ cup very cold butter, diced small
¼ cup chopped sage
2 tsp small flake kosher salt
1 egg yolk
ice water
FILLING INGREDIENTS:
1 good sized butternut squash
1 cup high quality bleu cheese, crumbled
olive oil
salt & pepper
1 egg, whisked with a bit of water
Heat oven to 375 degrees.
Peel the skin from the butternut until the dark orange flesh is revealed. Split lengthwise and scoop out seeds. Separate seeds from pulp, spread on a cookie sheet and bake until lightly browned, stirring on the sheet occasionally, about minutes. Toss with a little salt and save for garnish.
Cut the ‘meat’ of the squash into small cubes (1/4”) & toss with oil, salt & pepper.
In a food processor, mix the flour, sage and salt to blend. Add the diced butter and pulse into a coarse meal. Add egg yolk and pulse until incorporated. With processor running, add ice water very slowly just until the dough forms and balls up. Do not over-process. Remove from bowl, press dough ball into a flat disk, wrap with plastic and chill for ½ hour.
On a lightly floured surface, roll the dough into a round crust no more that ¼ inch thick and move to a sheet pan. Spread butternut squash into the center of the round leaving about one inch of dough around the outside. Sprinkle crumbled bleu cheese on top. Brush egg wash on out side 1 inch edge and then fold up and over the squash, crimping to make a rustic tart. Brush outside of crust again with egg wash for a nice shiny finish. Bake until dough is nicely browned. Sprinkle with toasted squash seeds and serve!
Brown Hound Bistro is located at 6459 New York 64, Naples, NY 14512
Hours of Operation
Monday Closed
Tuesday Closed
Wednesday Closed
Thursday Closed
Friday 4:30–9:00 pm
Saturday 4:30–9:00 pm
Sunday 8:00 am – 2:00 pm