PARMESAN CUSTARD TART WITH BUTTERNUT SQUASH

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Parmesan Custard Tart with Butternut Squash image

Categories     Milk/Cream     Food Processor     Egg     Bake     Christmas     Cocktail Party     Vegetarian     Parmesan     Butternut Squash     Winter     Sage     Gourmet

Yield Makes 32 hors d'oeuvres

Number Of Ingredients 20

For tart shell
1 1/4 cups all-purpose flour
2 1/2 teaspoons finely chopped fresh sage
Rounded 1/4 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into cubes
2 tablespoons cold vegetable shortening, cut into pieces
2 to 4 tablespoons ice water
1 large egg white (yolk reserved for filling), lightly beaten
For filling
2 ounces finely grated Parmigiano-Reggiano (1 cup)
1 cup heavy cream
1 1/2 tablespoons olive oil
3/4 pound piece butternut squash, peeled, seeded, and cut into 1/2-inch pieces (2 cups)
3/8 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 whole large egg
1 large egg yolk
Garnish: fried sage leaves
Special Equipment
a pastry or bench scraper; a 13 1/2- by 4-inch rectangular* or 8 1/2-inch round fluted tart pan with a removable bottom; pie weights or raw rice

Steps:

  • Make shell:
  • Combine flour, sage, and salt in a food processor, then add butter and shortening and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle with 2 tablespoons ice water and pulse until just incorporated.
  • Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1 tablespoon at a time, pulsing until just incorporated, then test again. (Do not overwork, or pastry will be tough.)
  • Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough into a ball with scraper, then flatten into a 5-inch square. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Roll out dough on a lightly floured surface with a floured rolling pin into a 17- by 8-inch rectangle and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides of shell all over with a fork. Chill until firm, about 30 minutes.
  • Line pastry shell with foil and fill with pie weights. Bake until sides are set and edges are pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is pale golden, 10 to 15 minutes more. Lightly brush bottom and sides of shell with egg white and continue to bake until dry and shiny, about 5 minutes. Cool completely in pan on a rack, about 15 minutes.
  • Reduce oven temperature to 325°F.
  • Make filling while shell bakes:
  • Bring cheese and cream just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat and steep, covered, 30 minutes. Pour steeped cream through a fine-mesh sieve into a bowl, pressing hard on cheese solids and then discarding them.
  • While cream steeps, heat oil in a 10-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté squash with 1/8 teaspoon salt and 1/8 teaspoon pepper, turning, until lightly browned on all sides, 8 to 10 minutes. Transfer with a slotted spoon to paper towels to drain and cool slightly.
  • Whisk together whole egg, yolk, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl until combined. Add steeped cream, whisking until smooth.
  • Fill and bake tart:
  • Scatter squash evenly in tart shell and pour custard over. Bake until custard is just set and golden in patches, 30 to 35 minutes. Cool tart in pan on rack at least 20 minutes.
  • Halve tart crosswise, then cut in half lengthwise and cut each quarter into 8 pieces. Serve warm or at room temperature.
  • *Available at some cookware shops and Fante's Kitchen Wares Shop (fantes.com).

Parvez Hasan
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I added some crumbled bacon to the filling and it was amazing! This tart is definitely a keeper.


Christine Brockman
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This tart is a great way to use up leftover butternut squash. It's also a delicious and easy-to-make dish that's perfect for a weeknight meal.


MD Nokib Hasan
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I'm not a fan of custard, but I really enjoyed this tart. The butternut squash and parmesan flavors were perfect together.


Erfan allah Sayir
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I made this tart for a brunch party and it was a big hit. Everyone loved the unique flavor combination.


Azhar Ansari
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This tart was easy to make and turned out perfectly. I used a store-bought pie crust to save time, and it still turned out great.


Zina Bennett
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I'm not a big fan of butternut squash, but I was pleasantly surprised by this tart. The flavors were well-balanced and the texture was perfect.


Lynette Smith
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I made this tart for my vegetarian friends and they loved it. It's a great meatless option that's still packed with flavor.


Rm Rajon Islam
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This tart was a little more work than I expected, but it was worth it. The end result was a beautiful and delicious dish.


Abdo Madini
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I'm not a fan of custard, but I loved this tart. The butternut squash and parmesan flavors were perfect together.


Faiy tail Fairy tail
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I added some crumbled bacon to the filling and it was amazing! This tart is definitely a keeper.


Jamal Dawar
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This tart is a great way to use up leftover butternut squash. It's also a delicious and easy-to-make dish that's perfect for a weeknight meal.


ANPATRICE NJERI
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I'm not a big fan of butternut squash, but I really enjoyed this tart. The parmesan custard filling was rich and creamy, and the crust was perfectly flaky.


Obasi Ozioma Miracle
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I made this tart for a potluck and it was a big hit. Everyone loved the unique flavor combination.


Fardin Azim
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This tart was easy to make and turned out perfectly. The flavors were well-balanced and the texture was creamy and smooth.


Afaq Noor
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I love the combination of butternut squash and parmesan cheese. This tart is a great way to use up leftover squash, and it's also a beautiful dish to serve.


L√òRD GAMER YT
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This tart was a hit at my dinner party! The butternut squash and parmesan custard filling was rich and flavorful, and the crust was flaky and buttery. I will definitely be making this again.