Butternut Squash Tart With Anchovy Vinaigrette

Name: Butternut Squash Tart With Anchovy Vinaigrette
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 6 fillets anchovy fillets, rinsed; 1 large butternut squash; 1 pn cayenne pepper, to taste; 2 eggs; 591 milliliters all-purpose flour; 6 sprigs fresh thyme; 1 teaspoon fresh thyme leaves; 59 milliliters ice water; 1 teaspoon kosher salt; 2 mediums leeks, halved lengthwise, cleaned and roughly chopped; 118 milliliters olive oil, divided plus 2 Tbsps and more as needed; 355 milliliters parmesan cheese, grated; 8 smalls interior romaine leaves, or to taste; 0 salt & pepper as needed; 1 teaspoon sugar; 237 milliliters unsalted butter; 3 Tbsps white wine vinegar, plus more as needed; 118 milliliters whole milk

Butternut Squash Tart With Anchovy Vinaigrette requires roughly 2 hours from start to finish. This recipe serves 8. One portion of this dish contains roughly 15g of protein, 44g of fat, and a total of 632 calories. A mixture of wine vinegar, butternut squash, ice water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a pescatarian diet.