Butternut Squash Tart With Pumpkin Seed Crust

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1/4 cup roasted salted pumpkin seeds
• 1 cup all-purpose flour
• 6 tablespoons butter, chilled and diced
• 1/4 cup cold water
• 1 cup cooked squash
• 1/4 cup heavy cream
• 1 -2 tablespoon butter
• 1 large egg, beaten
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 ounces thinly sliced gruyere or 4 ounces aged gouda cheese

Recipe

• 1 for the crust, process the pumpkin seeds in a food processor until ground to a meal. add the flour and butter and process to the texture of a coarse meal. add the water and process until the mixture forms a ball.
• 2 flatten to a disk and sprinkle with flour. roll to about 1/8-inch thickness and press into a tart pan. prick with a fork and chill for 30 minutes. bake at 425 degrees for 20 minutes or until golden.
• 3 combine the squash with the cream, butter, egg, salt and pepper and mix well or process until smooth. spoon into the cooled tart shell.
• 4 slice the cheese into strips and arrange them on the tart to form a lattice. bake at 375 for 20 to 25 minutes or until filling is slightly puffed and cheese is melted.