Vegetarians will be super happy with one of these squash pithiviers. The pastry is stunning in the wood fired oven, and you can make them a couple of days in advance, keeping them in the fridge ready for the big day. But be warned! They’re so good the meat eaters may get food envy and want one too.
- 6tbsp Mascarpone
- 1tbsp Breadcrumbs
- 1 Clove garlic, crushed
- 1tsp Chopped Rosemary
- 1tbsp Chopped Sage, plus extra sage leaves for decorating
- 150g Puff Pastry
- 1tbsp Wholegrain Mustard
- ½ A Small Butternut Squash, peeled and cut into slices
- 1 Egg Yolk
To begin, fire up your wood fired oven to its optimum temperature and leave to cool until it reaches 200-220°c.
Now you can move onto the filling, by mixing together the mascarpone, breadcrumbs, garlic, and chopped sage and season well.
Toss the sliced squash in a little olive oil with the chopped rosemary and season.
Split the puff pastry almost in half- with one lump slightly bigger than the other- and roll out the smaller ball on a floured surface into a circle.
Rub the rolled out puff pastry with the wholegrain mustard leaving a 1-2cm gap around the edge.
Arrange a few of the squash slices overlapping to cover the mustard.
Top the squash with a spreading of the mascarpone mixture. Repeat, making slightly smaller circles with the squash each time, and spreading mascarpone between each layer until the top is just one slice of squash and you have created a dome shape on top of the pastry.
Roll out the slightly larger ball of pastry on a floured surface, and carefully cover the squash dome.
Seal the edges tightly, and brush all over with the egg yolk. Dip a few sage leaves in the remaining egg yolk and stick to the top of the dome.
Poke a small steam hole in the top of the dome and bake in your wood fired oven for 30-35 minutes. We guarantee it will be everyone’s new favourite!
Are you interested in our wood fired ovens? Head over to our product pages for more information.