Mushroom, Butternut Squash & Gruyere Tart Recipe

Name: Mushroom, Butternut Squash & Gruyere Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 1 1/2-pound butternut squashpeeled, seeded and cut into 1/2-inch pieces; 1/4 cup extra-virgin olive oil; Kosher salt and freshly ground pepper; 2 tablespoons unsalted butter; 1 large shallot, thinly sliced; 1 pound assorted mushrooms, trimmed and cut into 1-inch pieces; 1 teaspoon sherry vinegar; 1/4 teaspoon freshly grated nutmeg; All-purpose flour, for dusting; 14 ounces chilled all-butter puff pastry; 2 large egg yolks; 1/4 cup creme fraiche; 1/4 pound Gruyere cheese, shredded; 2 teaspoons chopped thyme

Servings: persons

One 1 1/2-pound butternut squashpeeled, seeded and cut into 1/2-inch pieces
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1 large shallot, thinly sliced
1 pound assorted mushrooms, trimmed and cut into 1-inch pieces
1 teaspoon sherry vinegar
1/4 teaspoon freshly grated nutmeg
All-purpose flour, for dusting
14 ounces chilled all-butter puff pastry
2 large egg yolks
1/4 cup creme fraiche
1/4 pound Gruyere cheese, shredded
2 teaspoons chopped thyme

1
Preheat the oven to 375.
2
Spread the squash on a baking sheet and toss with 2 tablespoons of the oil.
3
Season with salt and pepper.
4
Bake for 25 minutes, until just tender.
5
Transfer to a bowl.
6
Increase the temperature to 400.
7
Meanwhile, in a skillet, melt the butter in the remaining 2 tablespoons of oil.
8
Add the shallot and cook over moderate heat, stirring, until softened.
9
Add the mushrooms, cover and cook, stirring, until tender, about 7 minutes.
10
Season with salt and pepper and remove from the heat.
11
Toss with the vinegar and nutmeg and add to the squash.
12
Line a baking sheet with parchment.
13
On a floured work surface, roll the puff pastry out to 12 1/2 by 14 1/2 inches.
14
Using a knife, trim the pastry to 12 by 14 inches.
15
Transfer to the baking sheet and prick the pastry with a fork all over except for a 1/2-inch border.
16
Bake the pastry for 20 minutes, until golden; pierce with a fork if it puffs during baking.
17
Let cool.
18
Stir the egg yolks, creme fraiche, Gruyere, thyme, 1/2 teaspoon of salt and 1/4 teaspoon of pepper into the mushrooms and squash.
19
Spread the mixture on the pastry inside the border.
20
Bake for 15 minutes, until the cheese is melted.
21
Cut into squares and serve.

1107

kcal

Calories

115

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: One 1 1/2-pound butternut squashpeeled, seeded and cut into 1/2-inch pieces, 1/4 cup extra-virgin olive oil, Kosher salt and freshly ground pepper, 2 tablespoons unsalted butter, and more.

Yes, Mushroom, Butternut Squash & Gruyere Tart 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.

Mushroom, Butternut Squash & Gruyere Tart

How did you like this recipe?

Frequently Asked Questions