by MaryMaryCulinary
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my 11 recipes »
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MaryMaryCulinary's Notes:
Expand1.5 cups all-purpose flour Ask a question about this ingredient
0.5 cups unsalted butter, cubed and chilled Ask a question about this ingredient
0.5 teaspoons salt Ask a question about this ingredient
4-7 tablespoons ice water Ask a question about this ingredient
10" springform or 2" deep tart pan Ask a question about this ingredient
Combine flour and salt in a food processor and pulse to combine. Add butter and pulse until butter is broken up. Some pieces will be very small, but some will be pea-sized.
Ask a question about this stepAdd 3 tablespoons of water and pulse. You don't want the dough to come together in a ball. Instead, open the processor and squeeze a handful. If it holds together it's ready. If not, add water in 1-tablespoon increments until it does.
Ask a question about this stepFlatten into a disc, wrap in plastic and refrigerate for a few hours.
Ask a question about this stepRoll dough on a lightly floured surface to a 13" circle. It will be thin. Transfer to pan, and trim top evenly. I use a springform, so I trim with a knife so it's about 2" high all around. If using a tart pan, trim so it's slightly above the edge of the pan. Chill while oven is preheating.
Ask a question about this stepPreheat oven to 375F. Line crust with buttered foil and fill with dried beans or pie weights. Bake for 10 minutes, then carefully remove foil and beans and bake about another 10 minutes, until light golden and set. Cool on a rack while preparing filling.
Ask a question about this step1 pound peeled, seeded butternut squash Ask a question about this ingredient
1 large onion, thinly sliced Ask a question about this ingredient
0.5 pounds spinach, trimmed and washed Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
1 egg yolk Ask a question about this ingredient
1 cup whipping cream Ask a question about this ingredient
2 ounces grated parmesan cheese Ask a question about this ingredient
3.5 ounces fresh goat cheese, crumbled Ask a question about this ingredient
a few leaves fresh sage, minced, or a grating of fresh nutmeg Ask a question about this ingredient
Cut squash into 1" cubes and toss with half of the olive oil and salt and pepper to taste. Roast, along with the crust, for about 25 minutes, until tender. Set aside to cool. Reduce oven to 350F.
Ask a question about this stepSaute onion in the remaining olive oil until completely softened and nicely browned. Set aside.
Ask a question about this stepBlanch spinach in boiling salted water for one minute. Drain and rinse with cold water. Squeeze dry and roughly chop.
Ask a question about this stepWhisk eggs, yolk, cream, parmesan, sage or nutmeg, salt and pepper together.
Ask a question about this stepScatter the squash, spinach, onion and goat cheese over the bottom of the tart shell. Pour the egg mixture over. It will be very close to the top, and that's fine.
Ask a question about this stepBake at 350F for 40 minutes, until golden and set when pan is jiggled. Set aside on a rack for at least 15 minutes before serving to give it time to set. Remove sides if using springform, slice and serve. This tart is good warm or at room temperature.
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Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
