And I’ve taken to making presents I can finish, presents that don’t collect dust, presents that feed the family! Such a one is that butternut tart. It has a crispy pecan crust. It has meaty balsamic roasted mushrooms, it has a sweet, sage-and-nutmeg flavored custard, and it has smoky smoky smoked gouda. It’s like autumn in a tart! It’s like a savory pumpkin pie! We had this for David’s birthday dinner. It’s transient, but full of love!
Here’s Cee Lo Green’s sweet All Day Love Affair.
1 stick (1/2 cup) butter, frozen
1 1/2 cups flour
1/2 t salt
1/2 cup pecans, roughly ground
Mix the flour, pecans, salt and pepper in a large bowl. Grate in the butter. Mix with a fork till you have a mixture resembling coarse crumbs. Add ice water – starting with half a cup, but you’ll probably need more. When you have a workable dough, knead for about half a minute, then wrap in foil and chill till you’re ready to use it.
1 small butternut squash
2 cloves garlic
7 or 8 sage leaves
1 t rosemary
1/2 t salt
1 cup milk (+/-)
1 cup smoked gouda, grated
2 portobello mushrooms
olive oil (about 1/3 cup)
2 T balsamic vinegar
Preheat the oven to 425. Cut the squash in half lengthwise, and scrape out the seeds. Place the squash face-down on a baking sheet. Stuff the garlic cloves into the cavity in the squash. Roast until the skin is brown and the flesh is soft and collapsing. 45 minutes, give or take, depending on the size of squash.
Peel the mushrooms. Cut them in 1/4 to 1/3 inch slices, and arrange in a single layer on a baking sheet. Drizzle with olive oil and vinegar, moving and flipping each mushroom till both sides are lightly coated. Roast for about twenty minutes, turning once or twice, till it’s a nice chestnut brown on each side. Set aside.
Once the squash is cool enough to handle, scrape the flesh into a food processor. You should have 1 to 1 1/2 cups. Add the garlic, sage, rosemary, milk, salt, and process till nice and smooth. stir in the cheese. Season well with black pepper.
Roll the dough into the shape and size of your tart pan, and about 1/4 inch thick. Fit it into the (buttered and floured) pan. Bake for about ten minutes, till it loses it’s shine. Remove from oven. Pour the butternut mixture in in a smooth layer. Arrange the mushrooms prettily on top.
Bake until the custard is puffy and golden 25-30 minutes.