Savory Squash Tart

Savory Squash Tart

Savory Squash Tart with Chèvre and Caramelized Onions by Julia Tait-Holmes. Tart crust recipe adapted from the New York Times’ Perfect Pie Crust.

Ingredients

Pie crust:
160 grams Milestone Mill All-Purpose Flour
¼ teaspoon kosher salt
115 grams cold unsalted butter, cubed
4-5 tablespoons ice water
1 large stalk of fresh rosemary, thyme and sage, roughly chopped
1 egg 

Filling:
8 ounces plain chevre cheese
1 egg
½ teaspoon kosher salt
1 teaspoon freshly cracked pepper
zest of ½ a lemon
2 large Spanish onions
2 tablespoon unsalted butter
1 large delicata or butternut squash
olive oil
hot honey
Maldon Salt flakes 

Supplies:
9 inch tart pan
baking sheet
parchment paper
baking weights/dried beans
vegetable peeler
food processor 

Instructions

Pie Crust:

1. To make the pie crust, cube the butter and place in the freezer, then measure the remaining dry ingredients and place in a bowl in the freezer as well to chill for half an hour. Using a food processor, pulse the dry ingredients, butter, and herbs until the butter is the size of small peas. Add the ice water one tablespoon at a time, then turnout onto a working surface and gently knead the dough together until it holds its shape. Shape into a disk, wrap with cling film and refrigerate for at least a half hour.
2. Roll out the dough, being careful to flour the dough on both sides as well as the rolling pin. Roll to about ⅛ inch thickness, then place in a tart pan, pressing the dough flush to the bottom and sides. Refrigerate for 1 hour. Proceed to make the tart fillings during the chill time and set aside.
3. Preheat the oven to 425F convection and preheat a baking sheet in the middle rack. 
4. Dock the surface of the dough with a fork and then use parchment paper to line the inside of the unbaked crust and fill fully with baking weights or dry beans. Place the tart pan on the baking sheet and bake for 15 minutes, then remove from the oven.
5. Make an egg wash by whisking one egg and a tablespoon of water. Remove the parchment paper and baking weights, then egg wash the interior of the crust and bake for an additional 7 minutes. Remove and cool on a cooling rack, but do not remove the tart crust from the pan.
6. Once cooled fully, gently shave the edges of the crust with a vegetable peeler so it is flush with the height of the side walls of the tart pan. Brush away shavings and set to the side. 

Filling:

1. Finely slice the two onions and caramelize in acovered pan on medium heat with the 2tablespoons of butter, adding a pinch of salt.Deglaze the pan often with a splash of water, and cook the onions for about 45 minutes until fully brown. Set aside to cool. 

2. For the chevre filling, mix the chevre, egg, lemon zest, salt, and pepper together and set aside. 

3. Cut the squash in half and remove the seeds. There is no need to remove the skin of the delicata squash. Using a mandolin or knife, slice the squash into ⅓ inch slices and set aside. 

Tart Assembly:

1. Preheat the oven to 375F convection.
2. Scoop the chevre mixture into the bottom of thetart shell and smooth with an offset spatula until even.
3. Repeat with the caramelized onions.
4. Layer the squash slices in a spiral or concentric circle pattern, then generously brush with olive oil and sprinkle with Maldon sea salt flakes.
5. Bake for 55-60 minutes until the squash is fully cooked and browned slightly.
6. Drizzle with hot honey and serve at room temperature.