By Meghan Prichard, nestMeg
Makes one 9-inch tart
Tart Crust
1-1/2 cups all purpose flour
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes
4 tablespoons ice water
Tart Filling
Olive oil
1 small butternut squash
1 red onion, sliced
1 tablespoon balsamic vinegar
2 eggs
3 tablespoons sour cream
3 tablespoons heavy cream
4 ounces goat cheese
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
For the crust:
1. Blend flour and salt in processor. Using on/off turns, cut in butter and shortening until pea-size pieces form. With the machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. Soften dough slightly before rolling dough out.
2. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan. Trim dough overhang to 1 inch. Fold overhang in; press to form double-thick sides. Pierce bottom of dough all over with fork. Refrigerate 1 hour.
3. Preheat oven to 400 degrees F. Bake crust until golden, piercing with fork if bubbles form, about 20 minutes. Cool 5 minutes. Reduce oven temperature to 375 degrees F.
For the filling:
1. While the tart crust is being refrigerated in the tart pan, slice squash in half and place on cookie sheet. Drizzle with olive oil, sprinkle with salt, and roast for 40 minutes or until squash is soft.
2. Heat a pan on the stove over medium heat with a few tablespoons of olive oil. Cook onions for a few minutes to soften, then add balsamic vinegar. Cook for 20 minutes.
3. Beat together eggs, sour cream, heavy cream, goat cheese, cayenne pepper and ground pepper. After the squash cools, remove it from the skin and combine with egg mixture.
4. Pour the filling into the tart and sprinkle with caramelized onions. Bake for 20 to 25 minutes at 375 degrees F.
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