Butternut Squash Spinach Tart Recipes

BUTTERNUT SQUASH TART WITH CHILE HONEY

Steps:

• For the crust: Butter a 9-inch springform pan. Put the flour, sugar and 1/2 teaspoon salt in a food processor and pulse to combine. Add the butter and process until thoroughly combined with no visible chunks of butter. Add the egg and pulse until the dough just starts to clump. Transfer the dough to the springform pan and press it evenly on the bottom and 1 inch up the sides. Refrigerate for 30 minutes.
• For the filling: Adjust an oven rack in the middle position and preheat the oven to 375 degrees F.
• Toss the butternut squash slices with the melted butter, sage, 1 tablespoon honey and 1 teaspoon salt in a large bowl.
• Sprinkle the Parmesan and breadcrumbs evenly on the bottom of the crust, then scatter over 1/2 cup of the gruyere cubes. Lay out a single layer of butternut squash slices, breaking off pieces of squash to fill any gaps. Scatter another 1/2 cup of gruyere over the squash. Top with the rest of the butternut squash slices and then the remaining 1/2 cup gruyere.
• Put the springform pan on a baking sheet and bake, until the squash can be pierced easily with a knife, about 1 hour and 40 minutes to 1 hour 50 minutes. (If the crust gets too dark, cover loosely with foil.)
• Meanwhile, combine the vinegar, crushed red pepper and the remaining 2 tablespoons honey in a microwave-safe bowl large enough to contain it (the honey may boil over in the microwave). Microwave for 30 seconds to heat up the honey and infuse the chile flavor. Reserve.
• Drizzle the tart all over with the chile-infused honey and serve immediately.

UPSIDE-DOWN BUTTERNUT SQUASH TART

Steps:

• Position an oven rack in the middle of the oven and preheat to 400 degrees F.
• Put the puff pastry on a cutting board, put an inverted 10-inch nonstick ovenproof skillet on top and cut the pastry with a knife. Transfer the pastry round to a parchment-lined baking sheet and poke all over with a fork. Refrigerate until ready to use.
• Put the sugar in the bottom of the 10-inch skillet. Heat over medium heat, shaking the skillet frequently, until the sugar is a dark caramel color, about 5 minutes. Let cool 5 minutes.
• Meanwhile, separate the necks and bulbs of the squash using a sharp knife. Reserve the bulbs for another use. Cut the stems off the necks and peel the necks with a peeler. Using a mandoline, slice the squash as thinly as possible while keeping them as whole circles.
• Start to arrange 1 layer of overlapping squash slices over the bottom of the skillet in concentric circles. Sprinkle with half the thyme, half the sage and 1/2 teaspoon salt. Lay down another layer of squash and top with the remaining thyme and sage and another 1/2 teaspoon salt. Top with any remaining squash and place the puff pastry round on top.
• Transfer the skillet to a baking sheet and bake until the pastry is golden brown, about 45 minutes. Let cool for 3 minutes in the skillet and invert onto a plate. Top with freshly grated Parmesan.