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1
Combine flour, sage, and salt in a food processor, then add butter and shortening and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
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2
Drizzle with 2 tablespoons ice water and pulse until just incorporated.
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3
Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1 tablespoon at a time, pulsing until just incorporated, then test again.
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4
(Do not overwork, or pastry will be tough.)
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5
Turn out dough onto a lightly floured surface and divide into 4 portions.
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6
With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat.
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7
Gather dough into a ball with scraper, then flatten into a 5-inch square.
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8
Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
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9
Put oven rack in middle position and preheat oven to 375F.
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10
Roll out dough on a lightly floured surface with a floured rolling pin into a 17- by 8-inch rectangle and fit into tart pan.
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11
Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge.
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12
Lightly prick bottom and sides of shell all over with a fork.
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13
Chill until firm, about 30 minutes.
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14
Line pastry shell with foil and fill with pie weights.
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15
Bake until sides are set and edges are pale golden, 18 to 20 minutes.
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16
Carefully remove foil and weights and bake shell until bottom is pale golden, 10 to 15 minutes more.
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17
Lightly brush bottom and sides of shell with egg white and continue to bake until dry and shiny, about 5 minutes.
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18
Cool completely in pan on a rack, about 15 minutes.
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19
Reduce oven temperature to 325F.
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20
Bring cheese and cream just to a boil in a small heavy saucepan over moderate heat, stirring occasionally.
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21
Remove from heat and steep, covered, 30 minutes.
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22
Pour steeped cream through a fine-mesh sieve into a bowl, pressing hard on cheese solids and then discarding them.
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23
While cream steeps, heat oil in a 10-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then saute squash with 1/8 teaspoon salt and 1/8 teaspoon pepper, turning, until lightly browned on all sides, 8 to 10 minutes.
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24
Transfer with a slotted spoon to paper towels to drain and cool slightly.
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25
Whisk together whole egg, yolk, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl until combined.
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26
Add steeped cream, whisking until smooth.
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27
Scatter squash evenly in tart shell and pour custard over.
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28
Bake until custard is just set and golden in patches, 30 to 35 minutes.
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29
Cool tart in pan on rack at least 20 minutes.
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30
Halve tart crosswise, then cut in half lengthwise and cut each quarter into 8 pieces.
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31
Serve warm or at room temperature.
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32
*Available at some cookware shops and Fante's Kitchen Wares Shop (fantes.com).
