Pre-heat oven to 400 degrees.
Tart dough- put flour, corn meal, salt in bowl. Cut butter into small pieces. Add to bowl, with hands crumble with dry ingredients, do not over work. Slowly add water, working into flour until dough sticks together---do not over work or get moist and sticky. Put ball of dough in tart pan, pat out to edges being careful not make holes or tear dough.
Bake shell for 10 minutes (- or -, depending on oven), do not over bake.
Peel squash, cut into 1/2 inch or so pieces. Add oil to frying pan, heat, add squash and shallots. Saute 5 minutes. Add garlic, stir, 1 minute. Add wine, salt, cover, cook 5 minutes. Add more wine if it starts to dry out, cook until tender and liquid is evaporated.
Meanwhile, toast hazelnuts. Chop.
Sprinkle 1/2 of the cheese in the bottom of the tart shell. Top with squash, remaining cheese and hazelnuts.
Bake 20 minutes. Remove from oven, let set up 5 minutes or so.
Words 4 good eats----maybe it's the toasted hazelnuts or maybe because it's a tart, but this sure is a good way to eat squash. I think just about any winter squash, except spaghetti squash, will work in this recipe. This may not be the best reason for wishing winter will come, but it is something to enjoy when winter gets here.
Originally Submitted
5/9/2010
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