BUTTERNUT SQUASH-SPINACH TART

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Butternut Squash-Spinach Tart image

Provided by Food Network Kitchen

Categories     appetizer

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 15

1/3 cup extra-virgin olive oil, plus more for brushing
1/3 cup cold water, plus more if needed
2 cups all-purpose flour, plus more for dusting
Kosher salt
2 cups grated peeled butternut squash (from a 2 1/2-pound squash)
1 10-ounce box frozen chopped spinach, thawed
1 cup fresh ricotta cheese
1 cup grated fontina cheese (4 ounces)
1/2 cup grated parmesan cheese (1 1/2 ounces)
1/2 cup half-and-half
1 bunch scallions, thinly sliced
1/4 cup chopped fresh parsley
3 large eggs
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground pepper

Steps:

  • Make the crust: Combine the olive oil and water in a measuring cup. Pulse the flour and 1 teaspoon salt in a food processor. With the machine running, add the olive oil mixture and pulse until the dough clumps together, adding up to 1 more tablespoon water if needed. Turn out onto a piece of plastic wrap; press into a disk and wrap. Let sit at room temperature while you make the filling.
  • Make the filling: Wrap the squash in a kitchen towel and wring out as much liquid as possible; transfer to a large bowl. Repeat with the spinach and add to the squash; stir to break up any clumps. Add the ricotta, fontina, parmesan, half-and-half, scallions, parsley, 2 eggs, the nutmeg, 1 1/2 teaspoons salt and a few grinds of pepper; mix until combined.
  • Position a rack in the bottom of the oven; preheat to 375 degrees F. Brush a quarter sheet pan or 9-by-13-inch straight-sided baking pan with olive oil. Cut off one-quarter of the dough; set aside. Roll out the remaining dough into an 11-by-15-inch rectangle on a floured surface. Trim the edges with a fluted cutter or a knife and ease into the pan. Spread the filling over the dough.
  • Roll out the reserved dough into a 6-by-12-inch rectangle on a floured surface. Cut lengthwise into 10 strips with the fluted cutter; arrange in a lattice pattern over the filling, trimming as needed. Fold in the overhanging edges. Beat the remaining egg with a pinch of salt and brush on the crust. Bake until the crust is golden and the filling is set, about 50 minutes. Let cool on a rack 30 minutes before cutting.

Hari Olie
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I'm not a vegetarian, but I really enjoyed this tart. The flavors and textures were perfect. I would definitely make it again.


anime fans
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This tart is perfect for a fall dinner party. It's easy to make and it's always a hit with my guests.


kareem jerobon
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I made this tart for my family and they all loved it. It was a great way to use up some leftover butternut squash.


wayne karenga
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This tart was delicious! I loved the combination of flavors and textures. The crust was perfect and the filling was creamy and flavorful.


Furaha 430
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Overall, this was a good recipe. I would make it again, but I would make a few changes to the filling and the crust.


Shadia Nakasamba
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The crust was a bit soggy. I think I would have baked it for a few minutes longer.


steve stephanus
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This tart was a bit too sweet for my taste. I think I would have preferred it with less sugar in the filling.


Muskan Muskan
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I'm not a big fan of squash, but this tart was surprisingly good. The cheese and spinach helped to balance out the sweetness of the squash. I would definitely make this again.


Eric wyatt
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This recipe was easy to follow and the tart turned out beautifully. The butternut squash and spinach were a great combination. I will definitely make this again.


Damian Alsip
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I made this tart for a potluck and it was gone in minutes! Everyone loved it. The flavors and textures were perfect.


Mamun Abir
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This butternut squash and spinach tart was a hit at my dinner party! The combination of sweet squash, creamy cheese, and fresh spinach was perfect. The crust was flaky and golden brown. I highly recommend this recipe.