This tart is full of hearty butternut squash and mushrooms, and of course has some cheese and bacon on top for extra deliciousness!
Tarts and quiche are some of my favorite foods! They’re fancier than a regular frittata but almost as easy. The thing is… I like to fill them with things like butternut squash, zucchini, mushrooms, asparagus, and the like. All veggies that while Ben tolerates, he doesn’t really like. Soooo when I know I’ll have an evening to myself, this is just the sort of dish I like to make. Cooking for one only has to be a bore if you let it! Though, I must say, I don’t cook for one very often these days so when I do it’s kind of a novelty. But back to this tart!
A slice of this tart is pretty much the best thing ever. Though it has a lot of steps, the work goes quickly and when it’s done, you get to eat! 🙂 I used the crust the recipe suggested, and it’s pretty basic with the twist of using olive oil for the fat and seasoning just with salt and pepper. You could certainly use your favorite tart/pie crust though. This crust was super flavorful and once it was topped with the filling it was just perfect! I loved that the cheese was spread out throughout the tart, not just on top, but next time I will probably mix together all the veggies and the bacon with the eggs, and top with cheese for simplicity’s sake.
I enjoyed this tart for dinner, but the leftovers were equally fabulous for breakfast and lunch, so make it anytime you please! Enjoy! 🙂
Butternut Squash and Mushroom Tart
from Cooking Light
- 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
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.