Squash and Gorgonzola Tart Recipe

Name: Squash and Gorgonzola Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour; 8 tbsp cold butter, diced; Salt; 4 tbsp iced water, as needed; 1 lb (450g) butternut squash, peeled and seeds removed; Olive oil, as needed; 14 oz (400g) baby spinach; 2 large eggs; 1 large egg yolk; 1 1/4 cups heavy cream; 1/8 cup freshly grated Parmesan; 1/2 tsp freshly grated nutmeg; Freshly ground black pepper; 4 oz (115g) Gorgonzola, crumbled; 8 in (20cm) tart pan; Parchment paper; Baking beans

Servings: persons

1 1/2 cups all purpose flour
8 tbsp cold butter, diced
Salt
4 tbsp iced water, as needed
1 lb (450g) butternut squash, peeled and seeds removed
Olive oil, as needed
14 oz (400g) baby spinach
2 large eggs
1 large egg yolk
1 1/4 cups heavy cream
1/8 cup freshly grated Parmesan
1/2 tsp freshly grated nutmeg
Freshly ground black pepper
4 oz (115g) Gorgonzola, crumbled
8 in (20cm) tart pan
Parchment paper
Baking beans

1
.
2
For the dough, pulse the flour, butter, and 1/4 tsp salt in a food processor until the mixture resembles coarse bread crumbs.
3
Add the water and pulse until the dough comes together, adding more water if needed.
4
Shape into a thick disk and wrap in plastic wrap.
5
Refrigerate for 30 minutes.
6
Roll out into a round about 1/8 in (3mm) thick.
7
Use the dough to line an 8in (20cm) fluted tart pan with a removable bottom.
8
Chill for 30 minutes.
9
Preheat the oven to 400F (200C).
10
Prick the bottom of the pastry shell.
11
Line it with parchment paper and fill with baking beans.
12
Bake about 15 minutes, until the dough looks set.
13
Lift off the parchment paper and beans.
14
Bake for 10 minutes more, until beginning to brown.
15
Transfer to a wire rack.
16
Slice the squash into thick slices and spread on a baking sheet.
17
Toss with 1 tbsp oil.
18
Bake for 30 minutes, or until tender.
19
Meanwhile, cook the spinach and 2 tbsp olive oil in a covered saucepan for about 4 minutes, until wilted.
20
Drain and let cool.
21
Whisk the eggs, egg yolk, cream, Parmesan, and nutmeg together and season to taste with salt and pepper.
22
Squeeze the spinach dry.
23
Spread it in the pastry shell, and top with the squash and Gorgonzola.
24
Pour in the custard.
25
Bake for about 30 minutes, or until the custard is set.
26
Let cool for 10 minutes.
27
Remove the sides of the pan and serve hot.

1578

kcal

Calories

150

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 8 tbsp cold butter, diced, Salt, 4 tbsp iced water, as needed, and more.

Yes, Squash and Gorgonzola 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.

That's it — enjoy your meal!

Squash and Gorgonzola Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions