This tart was so buttery and delicious it is definitely one that is going in my regular repertoire. I clipped the recipe out of a Bon Appetit magazine a long time ago and have had it in my "to do" pile since then. Served alongside a salad it was the perfect entree or you can slice it thinly and serve as an appetizer.
To get started, gather all of these ingredients.
In my post yesterday I showed a neat-O way I learned to peel butternut squash. It is a great way to save your fingers! Put the cubed squash on a baking sheet and toss with oil, salt and pepper. Bake until soft but nut mushy. Set aside to cool.
In a pan, melt some butter in the last bit of olive oil. Cook the shallots and then add in the mushrooms. The goal is to cook everything so it is tender but not super soft as you want the tart to have texture at the end. Stir in the vinegar, nutmeg and squash. Set aside.
Line a baking sheet with parchment paper. You can use a Silpat mat if you want. I've noticed that you don't get the same browning/crisping with a Silpat as you do with parchment paper. Roll out the puff pastry to be about 12 by 14 inches. The recipe calls for you to make it bigger and trim it down. I guesstimated. If anyone comments on your tart being crooked, just tell them it's a rustic tart! Move the pastry to the parchment lined baking sheet. Pierce the pastry with a fork all over except for a 1/2-inch border. Everywhere you prick will stay flat but the border area will puff up like a crust. Bake 20 minutes.
Meanwhile, into the squash mixture, stir in the egg yolks, creme fraiche, Gruyere, thyme, salt and pepper.
When the pastry is golden, take it out of the oven and spread the squash mixture on top staying within the pastry border. I chose to sprinkle a little more cheese on top...more is better, right?
Bake for 15 minutes. Cut into squares and eat!
Mushroom, Butternut Squash & Gruyere Tart
Ingredients:
Butternut squash - 1 1/2 pounds - peeled, seeded & cut into 1/2-inch pieces
1/4c. olive oil
Kosher salt and freshly ground pepper
2 T. unsalted butter
1 large shallot, thinly sliced
1 lb. assorted mushrooms, cut into 1-inch pieces
1 t. sherry vinegar
1/4 t. nutmeg
Flour for dusting
14 oz. all-butter puff pastry
2 large egg yolks
1/4 c. creme fraiche
1/4 lb. Gruyere cheese, shredded
2 t. chopped thyme
Directions:
1. Preheat the oven to 375 degrees. Spread the squash on a baking sheet and toss with 2 tablespoons of the oil. Season with salt and pepper. Bake for 25 minutes, until just tender. Transfer to a bowl Increase the temperature to 400 degrees.
2. Meanwhile, in a skillet, melt the butter in the remaining 2 tablesppons of oil. Add the shallot and cook over moderate heat, stirring, until softened. Add the mushrooms, cover and cook, stirring, until tender, about 7 minutes. Season with salt and pepper and remove from the heat. Toss with the vinegar and nutmeg and add to the squash.
3. Line a baking sheet with parchment. On a floured work surface, roll the puff pastry out to 12 1/2 by 14 1/2 inches. Using a knife, trim the pastry to 12 by 14 inches. Transfer to the baking sheet and prick the pastry with a fork all over excep for a 1/2-inch border. Bake the pastry for 20 minutes, until golden; pierce with a fork if it puffs during baking. Let cool.
4. Stir the egg yolks, creme fraiche, Gruyere, thyme, 1/2 teaspoon of salt and 1/4 teaspoon of pepper into the mushrooms and squash. Spread the mixture on the pastry inside the border. Bake for 15 minutes, until the cheese is melted. Cut into squares and serve.
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