Butternut squash tart is a savory, pastry dish that’s not only tasty, but also fairly simple to make. The dough is made by combining flour and salt, as well as butter, milk, and an egg, while the filling is mainly made up of butternut squash. There are, however, many variations in fillings, which often include caramelized onions and parmesan cheese along with different seasonings and herbs added for taste. The dish makes a great daytime snack and is a perfect pastry idea for small social gatherings. It is generally served as a winter dish when butternut squash is in season and provides a good source of antioxidants and vitamins to one’s diet.
The first step to making a butternut squash tart is making dough for the base of the tart. To make the dough, the flour and salt are mixed in a bowl and cubes of butter are then added into a well made in the center of the dry mixture. The butter is then blended into the flour and salt mixture using a food processor to produce a rough, crumbly texture, called coarse meal. Once this texture has been achieved, the egg is added along with some milk for additional moisture, and, using one’s fingertips, the mixture is then combined until dough is formed. The dough should then be molded into a ball, covered in plastic wrap, and placed in a refrigerator until the butternut squash filling is prepared.
To prepare the filling, the butternut squashes need to be peeled and diced, and any seeds from the center should be removed. Once diced, the squashes are placed on an oven tray and coated with olive oil, as well as salt and pepper, and any other herbs of choice. The seasoned squashes are then placed in a preheated oven at 375° Fahrenheit (approximately 190° Celsius) and cooked for around 30 minutes or until soft. After removing them from the oven, the squash should be left to cool before placing them in the dough.
Once both the dough and the filling are prepared, the butternut squash tart is ready to be constructed. The easiest way to make the dish is to roll out small portions of the dough on a flat surface and place the butternut filling in the center of the pastry, leaving a gap around the edge. When enough filling has been added, the edges of the dough are folded in a pleated pattern, leaving the center of the butternut squash tart open. After all tarts are prepared, they should be placed in the oven for another 30 to 40 minutes and then left to cool before serving.
