Delicata Ricotta Pastries
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Juuuuuust some election night humor for you. By the way every time I say “election night in America” I sing it to this song:
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🎧 Music: The Best Music to Work/Study To
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✍️ Article: “In Conversation: Quincy Jones,” New York Magazine, 2018
In honor of his passing, an absolute banger of an interview with the boldest revelations, allegations, and opinions. It’s behind a paywall but you can read some excerpts here and my fave below.
This Week’s Recipe
Form should follow function, right? But sometimes, form can help guide function! I had bought several delicata squash with the hopes that it would inspire me to make a recipe with the seasonal ingredient that can oft be found in cute little fall salads. (Sometimes I make recipes based on what I’m craving, and sometimes, I like to go outside my usual grocery haul to force myself to make something using an ingredient I’ve never used. Which is that — form or function?)
I had an artistic vision for these little tarts. The scalloped edges of delicata squash are so appealing, which is why so many recipes call for them to be cut into half moons as to maintain their visual effect. But I wondered if I could just keep them in their full moon form, and what treat-like vehicle would best showcase them. I have been very inspired by the seasonal pastries at Radio Bakery in Brooklyn, and I wanted to evoke the same idea: a filling and a seasonal produce, nestled into a perfectly sized compartment of flakey dough. But, to see the curvy edges of the squash that I love so much, I couldn’t do a circle. I had to do a square. Then I drew this.
My art teacher once told me I had “high taste.” I think they are true to their original sketch! When they’re all lined up together they kinda give…. quilt? Which is fun.
Delicata squash has a soft outside that is edible after cooking, so don’t worry about that. I brush the tops with a little olive oil to help get some color on top. The ones I neglected to brush look a little underdone, but even those still cooked through just fine and weren’t toothy at all.
Lastly, I teased on the social media videos I posted that I tested fillings with mascarpone, feta, and ricotta. You can go watch to find out why mascarpone didn’t work, but the feta and ricotta versions were both beautiful in their own ways, so I’m including info on how to make either. I kept “Delicata Ricotta Pastries” as the title because I like the rhyme.
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Delicata Ricotta Pastries
Makes 8 pastries
Ingredients
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