Crème fraîche tarts with butternut squash purée, pancetta, and crispy fried sage from Taste & Technique: Recipes to Elevate Your Home Cooking (page 51) by Naomi Pomeroy and Jamie Feldmar

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Notes about this recipe

  • klrclark on July 25, 2020

    I have made this tart dough many times. My daughter says it is probably the best she ever had. I change up the toppings with what I have available. But butternut squash is easily exchanged for a lone sweet potato. I make a caprese, a sweet potato and a fresh strawberry, cream cheese, honey drizzle and mint. It's a great presentation with a great taste.

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