BUTTERNUT SQUASH-SPINACH TART
Provided by Food Network Kitchen
Categories appetizer
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 15
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Hari Olie
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]The crust was a bit soggy. I think I would have baked it for a few minutes longer.
steve stephanus
[email protected]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
[email protected]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
[email protected]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
[email protected]I made this tart for a potluck and it was gone in minutes! Everyone loved it. The flavors and textures were perfect.
Mamun Abir
[email protected]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.