As much as I adore the sunshine and warmth of summer, I still have winter on my mind (don’t we all – it’s only just begun!).
Winter squash and crisp apples may be the only few things I truly enjoy about the season that chills me to the bone.
Thus, I choose to make the most of it and bask in the hearty, rooted, and “divine” flavors and fruits of the season.
Today we relish in a combination of acorn squash, mascarpone and Swiss cheeses, figs, and fresh rosemary baked into a puff pastry crust: Acorn Fig Puff Pastry Quiche.
Acorn Fig Puff Pastry Quiche
2 Tbs. butter
1 small acorn squash, seeded and thinly sliced
1 large handful dried figs, thinly sliced
1 Tbs. fresh rosemary, chopped and divided
sea salt and pepper
1 sheet puff pastry, thawed
16 oz. mascarpone cheese
6 oz. Swiss cheese, chopped into 1″ cubes
4 large eggs
1/4 cup Fig Spread
additional sea salt and pepper
Preheat the oven to 425 degrees.
In a large pot, melt the butter and then sauté the squash and figs until tender. Season with sea salt and pepper an 1/3 of the fresh rosemary.
Remove from heat.
Remove the squash from the pot and set aside.
Line a deep dish pie plate with the thawed puff pastry.
Stir the mascarpone and Swiss cheeses, as well as the eggs, another 1/3 of the rosemary, and additional salt and pepper into the sautéed figs in the pot. Mix well.
Transfer the mixture to the puff pastry.
Top with spoonfuls of Fig Spread.
Fold over any edges of the pastry and bake on a baking sheet for about 35-40 minutes, until the pastry is beginning to brown and the center of the quiche begins to set.
Remove from the oven and cool.
Top with the remaining fresh rosemary to slice and serve.
