Mushroom, Butternut Squash & Gruyere Tart

By khojnicki

Ingredients

• One 1 1/2 lb butternut squash, peeled, seeded and cut into 1/2" pieces
• 1/4 c EVOO
• Kosher salt and freshly ground pepper
• 2 tbsp unsalted butter
• 1 large shallot, thinly sliced
• 1 lb assorted mushrooms, trimmed and cut into 1" pieces
• 1 tsp sherry vinegar
• 1/4 tsp freshly grated nutmeg
• All purpose flour for dusting
• 14 oz. chilled all butter puff pastry
• 2 large egg yolks
• 1/4 c creme fraiche
• 1/4 lb Gruyere cheese, shredded
• 2 tsp chopped thyme

Details

Servings 8
Preparation time 35mins
Cooking time 110mins

Preparation

Step 1

Preheat the oven to 375 degrees F. Spread the squash on a baking sheet and toss with 2 tbsp of the oil. Season with salt and pepper. Bake for 25 mins, until just tender. Transfer to a bowl. Increase the temperature to 400 degrees F.

Meanwhile, in a skillet, melt the butter in the remaining 2 tbsp of oil. Add the shallot and cook over moderate heat, stirring until softened. Add the mushrooms, cover and cook, stirring until tender, about 7 mins. Season with salt and pepper and remove from the heat. Ross with the vinegar and nutmeg and add to the squash.

Line a baking sheet with parchment. On a floured work surface, roll the puff pastry out to 12 1/2" by 14 1/2". Using a knife, trim the pastry to 12 x 14 inches. Transfer to the baking sheet and prick the pastry with a fork all over except for 1/2" border. Bake the pastry for 20 mins, until golden; pierce with a fork it it puffs during baking. Let cool.

Stir the egg yolks, creme fraiche, Gruyere, thyme, 1/2 tsp of salt and 1/4 tsp pepper into the mushrooms and squash. Spread the mixture on the pastry inside the border. Bake for 15 mins, until cheese is melted. Cut into squares and serve.