this is a delicious recipe, basically a quiche with a rich yet mellow flavor. i found my 10" pan wouldn't quite accomodate all of the custard, all of the squash or all of the cheese. may work better in a bit bigger pan, perhaps a pie plate, or make a couple smaller ones. recipe adapted from rebar modern food cookbook.
1 10" pre-baked tart shell
1 small butternut squash
1 tbsp butter
2 shallots, minced (i used only one)
1/2 tsp salt
3 eggs
1 cup heavy cream
1/2 cup light cream
2 garlic bulbs, roasted and mashed (i used one)
1 1/2 tbsp minced fresh sage
1/4 tsp cracked pepper
1 1/4 cups grated smoked or aged white cheddar
cut the squash where the neck meets the bulbous end. peel the neck, halve it lengthwise and slice into 1/8" thick half-moon slices. you need about 2 cups, so you may need to use the other end as well. toss the squash with just enough oil to coat and a pinch of salt. roast at 375 on a foil-lined baking sheet till tender, about 15 min.
heat the butter in a small pan and saute the shallots with 1/4 tsp salt until crisp and golden. mix in sage and set aside.
lightly whisk the eggs in a small bowl. add both creams, mashed garlic, pepper and 1/4 tsp salt. whisk to combine.
to assemble the tart, sprinkle the grated chees over the bottom of the pre-baked tart shell. evenly spread the shallots and sage over the cheese. arrange the squash slices in a single layer and pour the custard overtop. bake at 375 for 20-30 min till the custard is set and lightly browned. cool before slicing. serves 8.
1 10" pre-baked tart shell
1 small butternut squash
1 tbsp butter
2 shallots, minced (i used only one)
1/2 tsp salt
3 eggs
1 cup heavy cream
1/2 cup light cream
2 garlic bulbs, roasted and mashed (i used one)
1 1/2 tbsp minced fresh sage
1/4 tsp cracked pepper
1 1/4 cups grated smoked or aged white cheddar
cut the squash where the neck meets the bulbous end. peel the neck, halve it lengthwise and slice into 1/8" thick half-moon slices. you need about 2 cups, so you may need to use the other end as well. toss the squash with just enough oil to coat and a pinch of salt. roast at 375 on a foil-lined baking sheet till tender, about 15 min.
heat the butter in a small pan and saute the shallots with 1/4 tsp salt until crisp and golden. mix in sage and set aside.
lightly whisk the eggs in a small bowl. add both creams, mashed garlic, pepper and 1/4 tsp salt. whisk to combine.
to assemble the tart, sprinkle the grated chees over the bottom of the pre-baked tart shell. evenly spread the shallots and sage over the cheese. arrange the squash slices in a single layer and pour the custard overtop. bake at 375 for 20-30 min till the custard is set and lightly browned. cool before slicing. serves 8.