Roasted Butternut Tart with Sage and Gorgonzola

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!


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