One thing we did this year to mix it up was to skip our traditional Butternut Squash Ravioli. This is an amazing addition to the table, but making pasta, rolling out dough, cooking the filling (usually starting with roasting the squash), and making up tons of tiny ravioli can be very time consuming to say the least. With both of us swamped with work the weekend before the holiday and up to Wednesday evening, it felt overwhelming, so we skipped it this year. I'm thinking ravioli will make an appearance on our Christmas table instead.
What we had in place of ravioli was a tart, but a last minute one at that. I love tarts and went through a serious tart phase a few years ago, but I think my pâte brisée skills have improved since the mid-2000s. The tart and a bonus chocolate pie were actually the result of a baking error I made the night before Thanksgiving. In a rush to bake my pumpkin pie crust I didn't spend the time to seek out my pie weights, and tried to use dried couscous instead. Not a good idea....and I totally should have known better. The crust shrunk down without the proper weight, leaving not enough space for the pumpkin filling, and looked a bit funky around the edges. After a bit of sulking and panic late at night (the best pâte brisée takes a few hours of on and off refrigeration, even pre-chilling the flour) I decided to try the pumpkin pie again in the morning with a basic crust (meaning a lower flour-butter ratio). As a result I had two pâte brisée crusts that weren't beautiful to look at, but still tasted fantastic. Joe had the idea to make a chocolate pudding pie for the kiddo, a great and super easy solution. For the other crust, I decided to wing it with a tart. Tarts are kind of fussy, so this was a bold idea, but it worked out.
Alison's last minute rustic mushroom tart:
One pâte brisée shell (the internet has a million versions, none of which I used, but this one is interesting)
16 oz mushrooms, I used half baby portabellas and half button
1 large shallot
2 cloves garlic
Heavy cream- about 1/4 cup- I winged it on this one too
1/8 cup grated Parmesan (or so, again, I used up what I had)
Generous amount of thyme, dash of basil, dash of oregano
Fresh ground salt and pepper
Fresh parsley (about 2 tbsp)
Simple as can be- sautee the garlic and shallot in olive oil in a pan, add the mushrooms, sautee until they start to release their juices, adding a generous amount of thyme (maybe 1/2 a tsp), basil, oregano, salt and pepper. Cool. Add the mushroom mix to the prepared tart shell. Mix together the cream and beaten egg and pour into the shell. Top with cheese. Bake for about 20 minutes in a 350 degree oven. Top with parsley. Tart perfection!