Our weather shifted from cooler to highs in the mid-70 F these past two days. I had one winter squash left, a little Autumn Frost, so on Sunday I went ahead and roasted it and made soup from it to go with today's and tomorrow's lunches. The squirrels and chipmunks cleaned up the seeds I put out from it in record time.
Dinner on Sunday was Potato, Spinach, and Ham Tart. The inspiration was Ken Haedrich's "New Potato, Spinach, and Blue Cheese Skillet Tart," in The Harvest Baker, but my changes make my tart a completely different recipe. I used 1 ¾ pounds yellow potatoes, and just 4 oz. of spinach. (The organic at the farmers market is $6 for 4 oz. so I'm not putting in more.) I used green onion, since my husband can eat it. I added a yellow bell pepper and 8 oz. sliced mushrooms because I like more vegetables. I replaced the blue cheese with low-fat grated mozzarella and the bacon crumbles with 2 cups of diced ham. I deleted the garlic and used ¼ tsp. thyme, ½ tsp. dried rosemary, and 1 tsp. Dijon mustard. I kept the Parmesan, but I replaced the ½ cup of heavy cream with evaporated milk. I used my buttermilk-oil partly whole wheat crust. I did not use a cast iron skillet, which I doubt would work with my oil crust, which requires blind baking before adding the filling. Instead, I used a 10-inch ceramic Emile Henry pie dish. I did not increase the crust, so it was thinner than usual, which gave it a great taste that I associate with the pot pies of my childhood. I baked at 375 F convection for 35 minutes. I liked the flavor, and my husband had seconds, so he liked it as well. The pie had just a bit too much liquid, probably from the additional vegetables, so next time I make it, I will account for that.
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