It’s Friday again, AND a long weekend! I have been subscribed to an organic produce delivery service for the past few months. They deliver fresh, local fruits and vegetables to my doorstep on a bi-weekly basis. With squash season upon us, it was no surprise that last week’s box included a gorgeous butternut squash. I immediately thought of making either a soup or a some sort of pie. But I don’t have much experience making tarts or pies, something about the dough scares me I think… so when I found a tart recipe that didn’t require ‘hours’ of kneading, I decided to give it a try.
Butternut Squash Tart
For the crust:
- 1 cup spelt flour (or all-purpose if that's what you have on hand)
- 3/4 cup all-purpose flour
- 1 stick cold salted butter, cut into cubes
- 1 tablespoon apple cider vinegar
- 3 tablespoons ice-cold water
- 1/2 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- salt & pepper
- 1/2 teaspoon nutmeg
- 2 cloves garlic, minced
- 1 bunch kale, stems removed, coarsely chopped
- 1 teaspoon red pepper flakes
- 1 small yellow onion, thinly sliced
- 2 tablespoons balsamic vinegar
- 3 eggs
- 1 cup grated Gruyere, coarsely grated (or mozzarella cheese)
- Add flours and butter to a food processor (or blender with wide bottom) and pulse to combine until the butter forms pea-sized chunks. Add vinegar and cold water, one tablespoon at a time, while still pulsing. At this point, the dough should be able to hold together, but not be sticky. Shape dough into a ball, wrap it in plastic, and chill in the fridge for at least 30 minutes.
- Preheat the oven to 400 degrees.
- On a lightly floured surface, roll out the dough into a 13-inch circle or the size of your tart/pie dish. Place the dough into your tart dish and press it down against the bottom and into the edges. Bake for 25 minutes. Remove from the oven and let it cool.
- In the meantime, get the filling started; toss the squash with 1/2 tablespoon of the olive oil, 1/2 teaspoon salt, and the nutmeg on a baking sheet. Spread evenly on the sheet, and bake for 25 minutes. Remove from the oven and set aside.
- Heat a large pan over medium-high heat. Add 1 1/2 tablespoons of the olive oil and heat through. Add the garlic and sauté for 2 minutes. Add the kale and cook for 5-7 minutes until it begins to soften. While it is cooking, add the red pepper flakes and a pinch of salt. Transfer to a large mixing bowl and set aside.
- In the same pan, heat the remaining 1/2 tablespoon olive oil over medium heat. Add the onion and a pinch of salt and cook until transparent (about 20 minutes), stirring every few minutes. Add the balsamic vinegar, stir, and remove from the heat. Set aside to cool.
- Squeeze out any excess liquid from the kale and return to the bowl. In a separate bowl whisk the eggs and add to the kale. Add 3/4 of the squash, half the cheese, the onion, and a few grinds of black pepper to the kale-egg mixture. Stir together and add to the cooked crust. Scatter the remaining squash and cheese over the top, and add a few more grinds of black pepper. Bake until the egg is set and the top is lightly browned, 25-28 minutes. Remove from the oven and allow it to cool for 5 to 10 minutes before serving. And.... enjoy!
Serves 2 nice slices + leftovers (or 4 people)