Butternut Squash Tart With Pumpkin Seed Crust Recipe

Name: Butternut Squash Tart With Pumpkin Seed Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1/4 cup roasted salted pumpkin seeds; 1 cup all-purpose flour; 6 tablespoons butter, chilled and diced; 1/4 cup cold water; Filling and topping; 1 cup cooked squash; 1/4 cup heavy cream; 1 -2 tablespoon butter; 1 large egg, beaten; 3/4 teaspoon salt; 1/4 teaspoon pepper; 4 ounces thinly sliced gruyere or 4 ounces aged gouda cheese

Servings: persons

Crust
1/4 cup roasted salted pumpkin seeds
1 cup all-purpose flour
6 tablespoons butter, chilled and diced
1/4 cup cold water
Filling and topping
1 cup cooked squash
1/4 cup heavy cream
1 -2 tablespoon butter
1 large egg, beaten
3/4 teaspoon salt
1/4 teaspoon pepper
4 ounces thinly sliced gruyere or 4 ounces aged gouda cheese

1
For the crust, process the pumpkin seeds in a food processor until ground to a meal. Add the flour and butter and process to the texture of a coarse meal. Add the water and process until the mixture forms a ball.
2
Flatten to a disk and sprinkle with flour. Roll to about 1/8-inch thickness and press into a tart pan. Prick with a fork and chill for 30 minutes. Bake at 425 degrees for 20 minutes or until golden.
3
Combine the squash with the cream, butter, egg, salt and pepper and mix well or process until smooth. Spoon into the cooled tart shell.
4
Slice the cheese into strips and arrange them on the tart to form a lattice. Bake at 375 for 20 to 25 minutes or until filling is slightly puffed and cheese is melted.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Crust, 1/4 cup roasted salted pumpkin seeds, 1 cup all-purpose flour, 6 tablespoons butter, chilled and diced, and more.

Yes, Butternut Squash Tart With Pumpkin Seed Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut Squash Tart With Pumpkin Seed Crust

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