Ingredients
Sesame Crust
- 1 1/2 (191g) pastry flour
- 1/2 cup (142g) unsalted butter (or get salted butter and reduce the salt added)- tiny cubes in freezer
- 1 TSP kosher salt
- 4-5 TBSP ice water
- Next time would try adding 1 TSP rice vinegar in crust
- For topping: egg yolk + 2 TBSP sesame seeds + charred onions
Onions
- 2 large onions
- 1 TBSP butter
- 1 TBSP olive oil
- 1/2-1 TSP white miso
- 1/2-1 TSP rice vinegar
Kabocha
- 1 LB Kabocha squash, sliced into 1/4 INCH thick half moons
- 1 TBSP Olive oil
- 1 TBSP honey
- 1 TSP chili flakes
- 1 TSP salt
- 1/4 TSP fresh cracked pepper
- 1 TBSP red miso (plus more for brushing on top before baking)
Top sauce (optional but not really)
- 6 TBSP salted butter, room temp
- 1/4 cup tahini
- 2 TBSP lime/lemon juice
- 2 TBSP soy sauce
- 1 TSP toasted sesame oil
- 1 clove garlic grated
- Freshly ground salt + pepper
Instructions
- Prepping
- Make crust the way you want to
- Fast way: food process flour + butter for 8s, then drizzle in water for 4s
- Flaky way: take cubed cold butter, toss w flour, flatten into rounds, add cold water till kind of stick together. Laminate until dough comes together
- Caramelize onions (40m) - Slice onions along their vertical (take ends off, then slice perpendicular to the first cuts you made). Add in miso + rice vinegar at very end
- Roast kabocha: Toss kabocha half moons in listed ingredients. Roast at ~400F for ~10MIN until soft
Assembling:
- Heat oven to 400F
- Roll out prepped dough to about ~14-15IN circle or oval
- Layer caramelized onion first
- Layer pre-roasted kabocha
- Fold in crust edges, brush with egg yolk wash and sprinkle with Sesame seeds
- Optional: Add 1 TSP drops of miso and water paste throughout + add a couple charred onion slices over the top
- Bake for 30-40MIN until crispy crust
- Optional: Drizzle tahini butter over the top which is the absolutely game changer but does require a few more ingredients