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–+ servings
butternut squash tart

Butternut Squash Tart with Chard

© Chef Laura Bonicelli
A hearty tart that features two of fall's favorite vegetables, butternut squash and chard.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Brunch, Dinner, Lunch, Main Dish - Vegetarian, MM-Blue
Cuisine American
Servings 6
Calories 322 kcal

Equipment

  • 9-inch tart pan

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

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  • 1 teaspoon extra-virgin olive oil
  • 3 tablespoons ice water

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  • 3 cups butternut squash peeled and cut into 1/2-inch cubes
  • 2 teaspoons olive oil

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  • 1 tablespoon olive oil
  • 3/4 cup chopped onion
  • 4 cloves garlic peeled -- trimmed, and sliced thinly

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  • 5 cups thinly sliced Swiss chard leaves only
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

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  • 4 large eggs beaten lightly
  • 3 ounces Gruyere or Emmentaler cheese finely grated
  • 2 tablespoons pine nuts

Instructions
 

  • Preheat oven to 400º F. Generously butter a 9-inch tart pan with a removable bottom.
  • 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.
  • Bake the crust for 20 to 25 minutes, until golden brown. Set aside to cool.
  • Toss the squash with the olive oil on a baking sheet and bake for 25 minutes, stirring once.
  • 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.
  • 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.
  • Pour the squash mixture into the crust. Bake for 30 to 35 minutes until filling is set and puffy.

Nutrition

Calories: 322kcalCarbohydrates: 33gProtein: 14gFat: 16gSaturated Fat: 5gCholesterol: 125mgSodium: 467mgPotassium: 522mgFiber: 4gSugar: 4gVitamin A: 9569IUVitamin C: 26mgCalcium: 240mgIron: 3mg
Keyword butternut squash, chard, eggs, emmentaler, gruyere
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