Comments on: Hokkaido Squash and Celeriac Tart — Tarte au potimarron et au céleri rave

By: Julie

Julie — Mon, 11 Jan 2010 20:40:37 +0000

I found you while searching for ways to make homemade yogurt. I like the look of your yogurt maker. Do the individual jars have lids that can be put on for storage in the refrigerator?
Also, I was so happy to find a category devoted to tarts! I am always on the lookout for a savory tart recipe! This is a real treasure trove.
Your photographs are stunning!

By: Terry

Terry — Fri, 18 Dec 2009 09:40:19 +0000

Hi Bea!
Inspired by this delicious tart i made one very similar! the poppyseed in the pastry really caught my attention…then the vegs that i love…the only difference is that i left them in pieces instead of smashing them! ….it was so good! tks…all your blog is so inspiring for recipes and photos!
if u are curious here is what i’ve done http://crumpetsandco.wordpress.com/2009/12/18/quiche-di-zucca-e-sedano-rapa/

By: Quiche di zucca e sedano rapa « Crumpets & co.

Quiche di zucca e sedano rapa « Crumpets & co. — Fri, 18 Dec 2009 09:37:27 +0000

[...] Dicembre 2009 Per questa quiche mi son fatta ispirare da questa versione che aveva proposto Bea …mi piacevano le verdure e pure l’idea della brisèe [...]

By: Maxime

Maxime — Sun, 28 Dec 2008 14:57:24 +0000

Rapide et facile à faire. Excellent, surtout.
J’ ai juste remplacé la ricotta par du mascarpone, et je n’ ai pas mis de tomates.
Y- a t’il quelque part la recette de la tarte aux champignons ?
Merci, pour toutes ces belles photos et recettes pour le plus grand plaisir des yeux. Et des papilles, très rapidement !

By: Jeanne

Jeanne — Thu, 11 Dec 2008 18:29:41 +0000

Not even sure I’ve ever seen a Hokkaido squash, but your post makes me want to rush straight out and buy one

By: kim

kim — Wed, 03 Dec 2008 18:27:39 +0000

I just made this and it’s great! My husband stated, “world class!” I made mine with a buckwheat crust which was a nice foil. Unfortunately, my acorn squash didn’t have the lovely orange color of your squash, but it was still tasty.

My one-year old has a terrible case of separation anxiety and will scream if I don’t hold him, so I had to prepare much of this with one arm until my partner got home from work. Needless to say, it was slow going, but well worth it.

By: Béa

Béa — Tue, 02 Dec 2008 13:00:40 +0000

Thank you everyone! And thank you for all of the information given. I also hope your Thanksgiving was excellent. Btw, once you steam the potimarron, the skin is not hard at all, another bonus about this type of winter squash.

By: PG

PG — Sat, 29 Nov 2008 13:42:44 +0000

lovely! looks so good. And a wonderful recipe of gluten free pastry. Have to try it. wonderful!

By: Cliona

Cliona — Fri, 28 Nov 2008 20:42:03 +0000

I’m sure your baby will like squash as much as ours – he tried it for the first time today, and thanked us with a massive smile and an orange face!

By: Tessa

Tessa — Fri, 28 Nov 2008 19:59:26 +0000

Potimarron is Chestnut pumpkin in England. I have grown them in my garden and usually roast them,complete with seeds, with onion and garlicand blitz to make soup. Your recipes sound interesting, would like to try them .