This recipe today comes from a great little book I got full of delicious tart recipes – Tarts: Sweet & Savory Tart Dishes. There’s something about a tart that is irresistible to me. Maybe it’s the flaky, buttery crust, or the rich, tasty fillings – probably both. When the weather warms up they are especially appealing to me, add a warm bowl of hearty soup and you’ve got the perfect fall lunch.
This recipe book really caught my eye with the multi image cover showcasing a whole variety of both mini and large savory tarts. Whether filled with figs, roasted tomatoes or caramelized onions – there’s sure to be a tart recipe to please any person. I had to go with the Squash, Sage and Gorgonzola Tart, the combination sounded so good to me. Read my notes below to see what I thought of this recipe.
Squash, Sage & Gorgonzola Tart
Yield: 8 servings
Prep Time: 1 hr 10 min
Cook Time: 45 min
Total Time: 1 hr 55 min
generous 3/4 cups all-purpose flour
pinch of salt
2 1/2oz cold butter, cut into pieces
1/2 small butternut squash or 1 slice pumpkin, weighing 9oz
1 tsp olive oi
generous 1 cup heavy cream
salt and peper
6oz Gorgonzola cheese
2 eggs, plus 1 egg yolk
6-8 fresh sage leaves
1. Cut the squash in half and brush the cut side with the oil. Place cut side up on a baking sheet and bake for 30-40 minutes, until browned and very soft. Let cool. Remove the seeds and scoop out the flesh into a large bowl, discarding the skin.
2. Lightly grease a 9-inch loose bottom fluted tart pan. Sift the flour and salt into a food processor, add the butter, and process until the mixture resembles fine bread crumbs. Tip the mixture into a large bowl and add a little cold water, just enough to bring the dough together. Turn out onto a floured counter and roll out the dough 3 1/4 inches larger than the pan. Carefully lift the dough into the pan and press to fit. Roll the rolling pin over the pan to neaten the edges and remove the excess dough from the edges. Fit a piece of parchment paper into the tart shell, fill with dried beans, and let chill in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 375F.
3. Remove the pastry shell from the refrigerator and bake the tart shell blind for 10 minutes in the preheated oven, then remove the beans and paper. Return to the oven for 5 minutes.
4. Mash the squash and mix with half the cream, season with salt and pepper, and spread in the pastry shell. Slice the cheese and lay it on top. Whisk the remaining cream with the eggs and egg yolk and pour the mixture into the tart pan, making sure it settles evenly. Arrange the sage leaves in a circle on the surface. Bake for 30-35 minutes and leave for 10 minutes in the pan before serving.
Tarts: Sweet and Savory Tart Dishes
This was a really tasty tart. The crust was buttery and just the right thickness for my tastes. The filling had a good balance of flavor with the butternut squash and gorgonzola cheese.
I would say it did. I really liked the layer of creamy butternut squash topped with the gorgonzola crumbles, and the egg filling really made the whole thing very satisfying. It stores very easily covered in the fridge, and the leftovers taste just as good!