Butternut Squash and Mushroom Tart

from Cooking Light

Ingredients:

for crust

• 5.6 ounces all-purpose flour [about 1 cup + 2 tablespoons]
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon baking powder
• 1/4 cup extra-virgin olive oil
• 3 tablespoons ice water

• 3 cups cubed and peeled butternut squash
• 2 tablespoons extra virgin olive oil, divided
• 3/4 cup diced onions
• 2/3 cup [2.5 ounces] swiss or Gruyère cheese, divided
• 2 large eggs
• freshly ground black pepper
• 1 1/2 ounces pancetta or 2 strips bacon, chopped
• 5 ounces sliced mushrooms [shiitake is preferred but any will work]
• 1/4 cup white wine or chicken stock

Directions:

Preheat oven to 425 degrees. Grease a 9 or 10 inch pie pan coated with cooking spray. Begin by making the crust.

In a food processor, combine flour, salt, pepper, and baking powder and pulse until combined. In a measuring cup, whisk together oil and water. With processor running, slowly pour in oil mixture. Process until dough is just barely crumbly. Press dough into an even layer on bottom and sides of pie pan. Place in preheated oven and bake for 10 minutes.

Next, make filling. Place butternut squash into food processor [no need to clean first!] and pulse for about 1 minute to finely chop squash.

Heat a large skillet over medium heat. Add 1 tablespoon oil to pan. When hot, saute squash and onion for 7-9 minutes, stirring constantly.

Meanwhile, in a large bowl, stir together 1/3 cup cheese, eggs, and pepper. When squash is cooked, fold in with egg mixture. Evenly spread over pre-cooked crust, then return to oven for 9 minutes.

Using the same skillet as before, set over medium-high heat, cook pancetta or bacon until it starts to brown [about 1 minute for pancetta, more for bacon]. Add oil if necessary. Add mushrooms and reduce heat to medium, then saute for 5-6 minutes until browned. Season with pepper to taste, then add wine/stock and turn heat to high. Cook, stirring constantly, for 1-2 minutes until liquid cooks down.

Spread mushroom mixture over egg mixture, then top with remaining cheese. Return to oven and bake for 4-5 minutes until cheese melts. Cut into wedges and serve immediately.