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Butternut Squash and Mushroom Tart with Gruyère

Butternut Squash and Mushroom Tart with Gruyère
One serving contains 385 calories, 11g of protein, and 23g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes about 30 minutes. A mixture of kosher salt, pre shiitake mushroom caps, kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

1
Preheat oven to 42
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2
To prepare crust, weigh or lightly spoon flour into a dry measuring cup and spoons; level with a knife.
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CrustCrust
All Purpose FlourAll Purpose Flour
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3
Combine flour and next 3 ingredients (through baking powder) in a food processor; pulse 2 times or until combined.
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4
Combine 1/4 cup oil and 3 tablespoons ice water in a small bowl. With processor on, slowly add oil mixture through food chute, and process until dough is crumbly.
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5
Sprinkle dough into a 9-inch pie plate coated with cooking spray. Quickly press dough into an even layer in bottom and up sides of pie plate.
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6
Place crust into preheating oven, and bake for 10 minutes.
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7
To prepare filling, place squash in food processor (do not clean from dough), and process for 1 minute or until squash is finely chopped.
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SquashSquash
DoughDough
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8
Heat a large nonstick skillet over medium-high heat.
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9
Add 1 tablespoon oil to pan; swirl to coat.
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10
Add squash and onion to pan; saut for 9 minutes, stirring occasionally.
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OnionOnion
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11
While squash cooks, combine half of cheese (about 1/3 cup), eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir in squash mixture.
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PepperPepper
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EggEgg
SaltSalt
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12
Remove crust from oven; spoon squash mixture over crust, and spread evenly. Return tart to 425 oven; bake 9 minutes.
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13
Return pan to medium-high heat.
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14
Add remaining 1 tablespoon oil to pan; swirl to coat.
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15
Add pancetta; cook 1 minute or until beginning to brown.
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16
Add mushrooms; cook for 7 minutes or until browned. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
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SaltSalt
17
Add wine; cook 1 minute or until liquid almost evaporates.
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18
Remove tart from oven. Arrange the mushroom mixture evenly over top of tart; sprinkle with the remaining 1/3 cup cheese. Return tart to 425 oven.
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CheeseCheese
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19
Bake 3 to 5 minutes or until cheese melts.
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DifficultyHard
Ready In30 m.
Servings6
Health Score13
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