In my search for Butternut Squash recipes I came across this recipe at Lisa McDonnell’s site. Take a look, not only does she have wonderful recipes, but her photos are amazing as well.
This recipe blew me away, it is simply delicious! I think even if you didn’t like Butternut Squash you would love this tart. Thank you Lisa for this taste sensation!
Roasted Butternut Tart with Sage and Gorgonzola
- 1 small butternut squash
- 2 tablespoons olive oil
- 2 cups of heavy cream (split into 1 cup servings)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 eggs
- 2 egg yolks
- 4 ounces gorgonzola cheese – crumbled
- 1 tablespoon chopped sage – plus 6 whole leaves
- 1 recipe pâte brisée – basic pastry dough – pre-baked – recipe here
Pre-heat the oven to 425 degrees. Cut the butternut squash in half and place on a foil lined baking sheet.
Brush with some olive oil and sprinkle with some salt and pepper. Roast for 1 hour or until the squash is tender when pierced with a fork. Let cool slightly. Remove the flesh of the squash with a spoon.
Place into a bowl and mix with 1 cup of the heavy cream, 1 teaspoon salt and 1/2 teaspoon pepper.
In a separate bowl whisk together the eggs, egg yolks, and the remaining cup of heavy cream.
Pre-heat the oven to 375 degrees. Spread the squash mixture in the bottom of the 10″ pre-baked tart shell. Carefully pour the egg mixture on top watching not to overflow. Sprinkle the gorgonzola on top followed by the chopped sage.
Gently arrange the 6 whole sage leaves on the top so that each slice will have one. Bake for 25 to 30 minutes until the tart is set and lightly browned.
I also made 6 individual mini tarts.
And … one full size tart. One bite and you will want another and another and another! Enjoy!