May 3, 2018
Butternut Squash And Gruyère Tart With Rye And Walnut Crust
Prep Time: 30 minutes
Total Time: 3 hours, including resting time
Spiralized vegetables or veggie “noodles” are the perfect texture for tarts and require no cooking in advance. You can find pre-spiralized veggies in the prepared foods section of the produce department in most grocery stores. For this recipe, you’ll also need a 10″ tart pan with a removable bottom and baking weights.
Yield: Serves 6
Make Tart Dough
- Place walnuts in food processor and whirl until ground, about 30 seconds. Add flours and salt. Run processor for another 15 seconds or until nuts and flours combine. Add butter and pulse until mixture resembles coarse meal.
- Slowly pulse in water, adding only enough for dough to come together when squeezed. Turn out dough on counter and gather into ball. Cover in plastic wrap and press into disc. Refrigerate for 1 hour, or for up to 2 days.
Prepare Tart Shell
- On lightly floured surface, roll out dough into 11″-diam. circle. Transfer dough to tart pan. (Don’t worry if pastry tears.)
- Press dough into pan and trim edges. Use scrap dough to patch cracks or holes in pastry. Freeze in tart pan for 30 minutes.
Bake Tart Shell
- Arrange rack in lower third of oven, then preheat oven to 425°F.
- Remove tart pan from freezer and prick bottom of pastry with fork. Loosely line pastry with parchment, then fill with baking weights or dried beans.
- Place tart pan on baking sheet and bake for 20 minutes.
- Remove tart pan from oven, then remove baking weights and paper. Reduce temperature to 375°F.
- Evenly distribute squash and cheese into tart shell. Season with salt and pepper.
- Whisk eggs with whipping cream until mixture is smooth. Add salt and thyme leaves.
- Pour egg mixture into tart shell.
- Return tart to oven and bake for 25 to 30 minutes, or until eggs have puffed up and set and pastry is golden.
- Remove from oven and let sit for 20 minutes before slicing. Enjoy hot, or at room temperature.