Roasted Butternut Squash & Gruyere Tart
1 ½ lb Butternut Squash, Peeled, cut ½” Dice
1/4 cup Extra Virgin olive oil
2 Tbs Butter, melted
2 ea Shallot, Peel and slice into thin rounds
1 lb. Assorted (or not) mushrooms, quartered
1tsp Sherry vinegar
1/4 tsp nutmeg, freshly grated
1 ea 14oz sheet of puff pastry, thawed
2 ea egg yolks
1/4 cup crème fraiche
4 oz Gruyere, grated
2 tsp fresh thyme, chopped
- Using a dough docker or fork, prick the puff pastry all over. Place on parchment lined sheet pan with another on top to weigh it down. Bake 400 degrees for 15-20 minutes or until golden. Remove top pan and cook until center of dough is golden and flaky. Remove from oven and let cool to room temp.
- Meanwhile…toss butternut squash with 2-3 Tbs of the oil. Place on lined baking sheet and roast in 400 degree oven 15-18 minutes or until just tender. Remove from oven and transfer to bowl
- In large sauté pan heat remaining oil and butter until hot. Add shallot, cook 3-5 minutes stirring often. Add mushrooms, cover and cook until tender. Season with salt and pepper, add sherry vinegar and nutmeg. Add to butternut squash
- In a small bowl, whisk together the egg yolks, crème fraiche, gruyere and thyme. Set aside
- Spread cheese mixture over cooled pastry leaving about ½” around edges clear. Scatter mushroom mixture over the cheese and bake 15 minutes at 350 until cheese is bubbly and golden. Remove and let rest 5 minutes. Cut and serve.
–I like to drizzle an aged balsamic over the top for a little extra pop. Also, we have added rendered bacon or duck confit to the tart with great results.