Winter Squash Tart
This beautiful Winter Squash Tart is certainly a crowd-pleaser, and best for large dinner parties! You should use a variety of winter squash that has a dense flesh, such as: Butternut, Hubbard, Kabocha, or Sugar Pumpkin. I love to decorate this tart with small leaves using my excess dough to give it a festive look.
INGREDIENTS
Double recipe Honoré Pie Crust
2 pounds winter squash, peeled, seeded, and cubed
1 tbsp butter
1 medium yellow onion, peeled, halved, and thinly sliced
¼ cup fresh chopped parsley
3 garlic cloves, peeled
1 egg yolk, lightly beaten
½ cup heavy cream
METHOD
1. Make a double recipe of Honoré pie crust (see website).
2. Preheat your oven to 425 degrees F and grease a large baking sheet. In a medium saucepan over medium heat, melt butter. Sauté onion, stirring occasionally, until soft and golden, 5 to 10 minutes.
3. On a floured surface, roll out your dough into a 18- by 12-inch rectangle. With the long side of the rectangle facing you, spread your squash evenly over one half of the dough. Top squash with sauteed onions, parsley, and garlic cloves. Season generously with salt and black pepper.
4. Dab edges of dough with water. Fold uncovered half of the dough over the squash and onion filling. Pinch edges firmly to seal. Brush crust with egg yolk. Using a knife, cut a slit in the center of the crust, pulling back edges slightly to form a 2½-inch hole. If I have leftover dough, I like to shape it into leaves and place them on top of tart to give a festive look.
5. Transfer to a baking sheet and bake for 20 minutes. Then, reduce heat to 350 degrees F, and continue baking until squash is tender and crust is brown, 35-40 minutes longer.
6. Remove from the oven. Slowly pour cream into the crust vent and let cool approximately 20-30 minutes before serving. Serve warm or at room temperature.