French-Style Kabocha and Middle Eastern Tagine
A fusion dish combining French culinary techniques with Middle Eastern flavors, incorporating kabocha squash and a tagine-inspired spice blend.
Ingredients
- ●1 large kabochapeeled and cubed
- ●1 sheet quaintly flaky puff pastrythawed
- ●2 tsp middle eastern spice blendstore-bought or homemade
- ●2 tbsp olive oil
- ●1 small onionchopped
- ●2 cloves garlicminced
- ●1 can canned chickpeasdrained and rinsed
- ●1 tbsp apple cider vinegar
- ●1 tsp sugar
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a large bowl, toss the kabocha cubes with 1 tablespoon of olive oil, salt, and pepper until coated.
- 3
Spread the kabocha on a baking sheet and roast for 20-25 minutes, or until tender.
- 4
While the kabocha is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
- 5
Add the chopped onion and cook until softened, about 5 minutes.
- 6
Add the minced garlic and cook for an additional minute.
- 7
Stir in the Middle Eastern spice blend and cook for 1 minute.
- 8
Add the chickpeas, apple cider vinegar, and sugar to the skillet. Stir to combine.
- 9
Once the kabocha is done roasting, add it to the skillet and stir to combine.
- 10
Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
- 11
Transfer the kabocha and chickpea mixture to one half of the pastry, leaving a 1/2 inch border around the edges.
- 12
Fold the other half of the pastry over the filling and press the edges to seal.
- 13
Use a knife to cut a few slits in the top of the pastry to allow steam to escape.
- 14
Brush the top of the pastry with a little water and sprinkle with sugar.
- 15
Bake the tagine in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
- 16
Remove from the oven and let cool for a few minutes before serving.