Summer Squash and Ricotta Tart, Tahini and Roasted Squash “Ganoush”, Basil, Preserved Mineola Orange
Summer Squash and Ricotta Tart, Tahini and Roasted Squash “Ganoush”, Basil, Preserved Mineola Orange
by SpeakEasyChef
5 Comments
elsphinc
A little trail of something leading it back to the mousse would look cool and tie some of the elements a bit. Looks great, fine job chef!
grayson_fox
Great looking tart, I love summer tarts. If I can ask did you use wanton for the shell? That boy looks awesomely crunchy
SalvaXr
Bottomless tart or something underneath?
blancybin
The plating is very pretty, but I have to ask, how does eating this work? The squash still looks relatively firm (and tall), so wouldn’t it just all fall apart and unravel as soon as you make the first cut? Or did the ricotta hold it well enough? I love to see people get inventive with vegetarian meals and I’m sure the flavors are great, I’ve just eaten a lot where there wasn’t enough thought given to how to actually…eat it.
5 Comments
A little trail of something leading it back to the mousse would look cool and tie some of the elements a bit. Looks great, fine job chef!
Great looking tart, I love summer tarts. If I can ask did you use wanton for the shell? That boy looks awesomely crunchy
Bottomless tart or something underneath?
The plating is very pretty, but I have to ask, how does eating this work? The squash still looks relatively firm (and tall), so wouldn’t it just all fall apart and unravel as soon as you make the first cut? Or did the ricotta hold it well enough? I love to see people get inventive with vegetarian meals and I’m sure the flavors are great, I’ve just eaten a lot where there wasn’t enough thought given to how to actually…eat it.
Looks fantastic this 👌👌