American

Butternut Squash Tart with Chard

Name: Butternut Squash Tart with Chard
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings
Ingredients: 3/4 cup all-purpose flour; 1/2 cup whole wheat pastry flour; 3 tablespoons almond flour; 1/4 teaspoon Kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon baking powder; 1 teaspoon extra-virgin olive oil; 3 tablespoons ice water; 3 cups butternut squash (peeled and cut into 1/2-inch cubes); 2 teaspoons olive oil; 1 tablespoon olive oil; 3/4 cup chopped onion; 4 cloves garlic (peeled -- trimmed, and sliced thinly); 5 cups thinly sliced Swiss chard (leaves only); 1 tablespoon balsamic vinegar; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 4 large eggs (beaten lightly); 3 ounces Gruyere or Emmentaler cheese (finely grated); 2 tablespoons pine nuts

A hearty tart that features two of fall's favorite vegetables, butternut squash and chard.

By Chef Laura Bonicelli

butternut squashchardeggsemmentalergruyere

Prep Time

20 min

Cook Time

1 hr 30 min

Total Time

1 hr 50 min

Servings

6 servings

Ingredients

3/4 cupall-purpose flour
1/2 cupwhole wheat pastry flour
3 tablespoonsalmond flour
1/4 teaspoonKosher salt
1/4 teaspoonfreshly ground black pepper
1/4 teaspoonbaking powder
1 teaspoonextra-virgin olive oil
3 tablespoonsice water
3 cupsbutternut squash (peeled and cut into 1/2-inch cubes)
2 teaspoonsolive oil
1 tablespoonolive oil
3/4 cupchopped onion
4 clovesgarlic (peeled -- trimmed, and sliced thinly)
5 cupsthinly sliced Swiss chard (leaves only)
1 tablespoonbalsamic vinegar
1/2 teaspoonkosher salt
1/4 teaspoonfreshly ground black pepper
4 large eggs (beaten lightly)
3 ouncesGruyere or Emmentaler cheese (finely grated)
2 tablespoonspine nuts

Instructions

1
Preheat oven to 400º F. Generously butter a 9-inch tart pan with a removable bottom.
2
Combine flours, salt, pepper, and baking powder in a food processor. Pulse to combine. Combine oil and water in a small bowl. With the processor running, slowly add oil mixture through the shoot, until dough is crumbly and presses together between your fingers. Put the mixture into the prepared pan, press into the bottom and up the sides to form a crust. I pressing with my fingers and use a measuring cup to press the mixture evenly.
3
Bake the crust for 20 to 25 minutes, until golden brown. Set aside to cool.
4
Toss the squash with the olive oil on a baking sheet and bake for 25 minutes, stirring once.
5
Heat a large skillet over medium heat. Add olive oil and then add the onion and garlic. SautÈ for 6 to 7 minutes, until onion is starting to brown. Add chard, vinegar, salt, and pepper. Cook 3 minutes or until chard wilts. Cool the mixture.
6
Whisk the eggs and cheese together in a large bowl. Stir in the chard mixture. Gently fold in the squash and pine nuts, being careful not to mash the squash.
7
Pour the squash mixture into the crust. Bake for 30 to 35 minutes until filling is set and puffy.

Nutrition (per serving)

322

Calories

14g

Protein

33g

Carbs

16g

Fat

Fiber

467mg

Sodium