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Sunday, March 3, 2013

Butternut Squash and Mushroom Tart with Gruyere

I know, lots of butternut squash stuff lately. But if you buy it, better have a couple of uses on hand because there's always a lot of it!

So I find meat pretty necessary in every meal...have you noticed? I'm not usually drawn to vegetarian delights, although I do love vegetable. I just find myself saying, this would have been better with chicken, or beef, or lamb, or BACON. But I was very pleasantly surprised by this butternut pie from Cooking Light. The great thing about it too, is that you can eat it as your entree or as a side with grilled or broiled meat. This is packed with flavor! Also - the crust is a super easy olive oil-based pie crust that I was pretty amazed with. You could also use store-bought pie crust (god forbid) or homemade pie crust.

Crust
1 cup plus 2 tbsp all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp baking powder
1/4 cup olive oil
3 tbsp ice water

Filling
3 cups cubed butternut squash
2 tbsp olive oil
3/4 cup chopped onion
1 cup shredded Gruyere
2 eggs
1/2 tsp black pepper
1 1/2 oz chopped pancetta (could sub bacon here)
5 oz slice shitake mushrooms (shitakes are key! Don't sub)
1/4 cup white wine

1. Preheat oven to 450.

2. For crust, combine flour, salt, pepper, and baking powder in a food processor. Pulse a couple of time or until combined. Combine oil and water and slowly pour through food chute and pulse until dough is crumbly.

3. Coat a 9-inch pie plate with cooking spray and press dough into the dish and up the sides. Place in the oven and bake for 10 minutes.

4. For filling, place squash in food processor (no need to clean from dough) and pulse for 1 minute or until finely chopped.

5. Heat a large pan to medium high. Sautee the onion for a minute and then add the squash. Saute for 10 minutes or so, stirring occasionally.

6. While squash cooks, combine half the cheese, eggs, salt and pepper in a large bowl. Stir in the squash and onion mixture.

7. Remove crust from oven, spoon squash mixture over crust and spread evenly. Return to oven and bake for 10 mins.

8. While tart bakes, bring the pan back to medium high. Add a little olive oil and the pancetta and cook for a couple of mins until it starts to brown. Add the mushrooms and cook until browned. Season with salt and pepper. Add wine and cook for another minute or until it almost evaporates.

9. Remove tart from oven. Sprinkle the mushroom mixture over the top and sprinkle with remaining cheese. Return tart to oven and bake for another 5 minutes or until cheese melts.

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