Recipe

BUTTERNUT-SAGE TART IN A WALNUT SAGE CRUST

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Photo by dymnyno

This recipe was entered in the contest for Your Best Walnuts & Sage
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dymnyno's Notes: This is a sweet and savory tart. The butternut squash is naturally sweet without any sugar and the austere sage pairs beautifully with butternut as well as with walnuts. Other than the sage...
This is a sweet and savory tart. The butternut squash is naturally sweet without any sugar and the austere sage pairs beautifully with butternut as well as with walnuts. Other than the sage, I used very few seasonings; just some cayenne pepper and salt.

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Makes 1 11 inch tart

Butternut and sage filling:

4-5 cups butternut squash (1 squash) Ask a question about this ingredient

2 tablespoons brown sugar Ask a question about this ingredient

1 teaspoon cayenne pepper (adjust to taste) Ask a question about this ingredient

3 tablespoons olive oil Ask a question about this ingredient

2 tablespoons fresh sage leaves, minced Ask a question about this ingredient

3 whole eggs Ask a question about this ingredient

4 tablespoons cream Ask a question about this ingredient

1 1/2 cup onion, small chop Ask a question about this ingredient

3 cups cloves garlic, peeled and minced Ask a question about this ingredient

Walnut Crust:

3 cups walnuts Ask a question about this ingredient

7 tablespoons butter Ask a question about this ingredient

2 tablespoons fresh sage leaves, minced Ask a question about this ingredient

1 whole egg Ask a question about this ingredient

1 teaspoon sugar Ask a question about this ingredient

Peel the butternut squash, seed it and cut it into 2 inch cubes.
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In a large bowl add the brown sugar, cayenne pepper, and olive oil. Add the cubed squash and toss to coat all sides. Put on a baking sheet in a 350 degree oven for about 45 minutes until the squash in slightly caramelized.
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To make the crust: Put the walnuts, butter, sugar, sage leaves and 1 egg in a food processor and process until it becomes completely mixed together. You will have to scrape down the bowl several times. Press the dough into a 11 inch tart pan with a removeable bottom. Bake in a 350 degree oven for about 10 minutes to set the crust.
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In a medium sautee pan, add a little olive oil and when hot, add the onions, sage and minced garlic and cook until slightly soft.
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Remove the caramelized squash from the oven and cool a bit. Put the squash, onion , garlic and sage mixture, 3 eggs, 4 tablespoons cream into a food processor and process until smooth.
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Pour the squash mixture into the cooled walnut crust and smooth the top. Bake in a 350 degree oven for about 45 minutes. Watch for the top of the tart to darken, but don't let it get too dark.
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Remove from the oven and cool a bit. Garnish with fried sage leaves. (Froth some egg white and dip and then fry in a little olive oil) OR make some savory whipped cream with just heavy cream, sage leaves and a pinch of salt.
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Note: The fried sage leaves are delicious, but they get a little soggy if left on the tart, so make them fresh just before serving.
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