Butternut Squash Tart with Chard
American

Butternut Squash Tart with Chard

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

Nutrition Facts

Per Serving (serves 6 servings)

Calories322
Total Fat16g
Cholesterol125mg
Sodium467mg
Total Carbohydrates33g
Dietary Fiber4g
Sugars4g
Protein14g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 1

    Preheat oven to 400º F. Generously butter a 9-inch tart pan with a removable bottom.

  2. 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. 3

    Bake the crust for 20 to , until golden brown. Set aside to cool.

  4. 4

    Toss the squash with the olive oil on a baking sheet and bake for , stirring once.

  5. 5

    Heat a large skillet over medium heat. Add olive oil and then add the onion and garlic. SautÈ for 6 to , until onion is starting to brown. Add chard, vinegar, salt, and pepper. Cook or until chard wilts. Cool the mixture.

  6. 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. 7

    Pour the squash mixture into the crust. Bake for 30 to until filling is set and puffy.