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1
Using a prepared pie crust or your favorite crust recipe. On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick).
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2
Fit dough into an 11-inch tart pan with a removable fluted rim.
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3
Freeze shell 15 minutes.
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4
Preheat oven to 375u00b0F.
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5
Line shell with foil and fill with pie weights or raw rice.
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6
Bake shell in middle of oven until edge is pale golden, about 20 minutes.
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7
Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden.
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8
Leave oven on.
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9
Cool shell in pan on a rack.
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10
Halve squash and scoop out seeds.
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11
Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
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12
While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
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13
Cool squash and scoop out flesh.
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14
In a food processor puree squash.
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15
Add whole egg, egg yolk, and cream and blend well.
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16
Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste.
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17
Pour filling into shell, smoothing top.
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18
In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well.
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19
Sprinkle bread crumb mixture evenly over filling.
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20
Bake tart in middle of oven 40 minutes, or until filling is set.
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21
Cool tart in pan on rack 10 minutes and carefully remove rim.
