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Prep time: Tart Shell—50 minutes (includes 30 minutes wait time), Tart—15 minutes
Cook Time Tart Shell—20 minutes, Tart—80 minutes (40 to roast squash, 40 to bake tart)
Total Time (prep, wait, bake): 2 hours, 45 minutes
Special Equipment: 9 or 10 inch fluted tart pan with removable bottom
Yield: 6 to 8 Servings
Ingredients
For the tart shell:
1 1/2 cups all-purpose flour
1/4 cup walnut pieces grounded to a meal in a food processor
8 Tablespoons chilled butter (3/4 stick)
2 eggs
2-3 Tablespoons cold water
For the tart:
1 good sized Butternut squash – about 1 lb (I used 3 small ones)
1 medium red onion, chopped
1 Tablespoon butter
2 eggs
1/3 cup heavy cream (I used local raw milk whipping cream)
1 cup grated Gouda or other soft cheese
½ cup grated Parmesan
2 Tablespoons minced fresh herbs (I used rosemary, oregano, and winter savory)
½ teaspoon salt
Freshly ground pepper
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