Butternut Squash & Mushroom Tart

By á-2301

delicious!!

Ingredients

• CRUST
• 5.6 ounces all-purpose flour (about 1 cup plus 2 tablespoons)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon baking powder
• 1/4 cut extra-virgin olive oil
• 3 tablespoons ice water
• FILLING
• 3 cups precubed peeled butternut squash
• 2 tablespoons extra-virgin olive oil, divided
• 3/4 cup chopped onion
• 2.5 ounces aged Gruyere cheese, shredded and divided (about 2/3 cup)
• 2 larger eggs
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 1/2 ounces chopped pancetta
• 5 ounces presliced shitake mushroom caps
• 1/4 cup dry white wine

Details

Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

1. Preheat oven to 425 degrees.
2. Prepare crust, combine flour and next 3 ingredients (through baking powder) in a food processor; pulse 2 times or until combined. Combine 1/4 cup oil and 3 tablespoons ice water in a small bowl. With processor on, slowly add oil mixture through food chute and process until dough is crumbly. Sprinkle dough into a 9-inch pie plate coated with cooking spray. Quickly press dough into an even layer in bottom and up sides of pie plate. Place crust into preheating oven, and bake for 10 minutes.
3. To prepare filling, place squash in food processor (do not clean from dough) and process for 1 minute or until squash is finely chopped. heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add squash and onion to pan; saute for 9 minutes, stirring occasionally.
4. While squash cooks, combine half of cheese (about 1/3 cup), eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir in squash mixture. Remove crust from oven; spoon swuash mixture over crust and spread evely. Return tart to 425 degree oven; bake 9 minutes.
5. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add pancetta; cook 1 minute or until beginning to brown. Add mushrooms; cook for 7 minutes or until browned. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add wine; cook 1 minute or until liquid almost evaporates. Remove tart from oven. Arrange the mushroom mixture evenly over top of tart; sprinkle with the remaining 1/3 cup cheese. Return tart to 425 degree oven. Bake 3 to 5 minutes or until cheese melts.