photo by dennis becker
serves 4
1¾ cups unbleached all-purpose flour
2¼ cups shredded white cheddar or Swiss cheese
½ tsp. fine salt
½ cup cold butter, cut into chunks
2 egg yolks
3 Tbsp. ice water
7–8 1/2-inch-thick slices (about 1/2 pound) peeled butternut squash or unpeeled delicata squash
olive oil
coarse salt and freshly ground pepper to taste
grated nutmeg and ground cumin to taste
¾ lb mixed fresh wild mushrooms, trimmed and sliced
1. Heat oven to 450°F. For pastry crust, place flour, 1 cup cheese, and salt in bowl of food processor fit with metal blade. Process for a few seconds, then add butter. Process for 10-20 seconds or until mixture is like fine crumbs. Beat yolks and water together with a fork. With motor running, pour into food processor. Process for 5 seconds or until dough just comes together.
2. Crumble dough into a 11×7–inch rectangular fluted tart pan with removable bottom (or use 12-inch round tart pan). Press dough evenly into pan with fingers. With a fork, prick the dough all over. Press a double-folded piece of foil into pan, and bake for 12 minutes. Reduce temperature to 350°F. Remove foil. Bake for 10 minutes or until light golden brown. Cool.
3. Toss squash with 1 Tbsp. oil; season with salt, pepper, nutmeg, and cumin. Spread out on parchment-lined rimmed baking sheet. Repeat with mushrooms on second baking sheet. Roast for 25 minutes or until tender. Cool for 5 minutes.
4. Sprinkle ¾ cup cheese in bottom of crust. Arrange squash and mushrooms on top, then sprinkle remaining ½ cup cheese. Bake for 10 minutes or until cheese melts. Serve warm or at room temperature.
Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.
