It’s a strange contradiction in my mind that many kids gobble up pumpkin pie, but gag over winter squash.
A textural thing, I suppose. Silky pie filling, which is actually pureed squash, occupies the other side of a culinary divide from mushy or stringy, cooked-from-fresh counterparts.
But after my previous post acknowledged the cache of winter squash I still have after Thanksgiving, I’m weighing dinner’s success against my determination to serve a squash dish my kids will grudgingly accept. If pie is their preferred context, then it’s a kissing cousin that comes to mind.
This savory tart is rich and cheesy, encased in a crumbly crust that comes together without any rolling. Wild mushrooms are the squash’s umami companion, and given that my sons have recently found success foraging locally, the duo could be hyped for two kids somewhat averse to mushrooms, too.
I would adore this recipe with any and all of fall’s chanterelles, hedgehog, or black trumpets, available at farmers and specialty markets. Dried and reconstituted mushrooms would still work in a pinch.
Tribune News Service photo
Autumn Mushroom and Butternut Tart
1 3/4 cups unbleached all-purpose flour
2 1/4 cups (9 ounces) shredded white cheddar or Swiss cheese, divided
1/2 teaspoon fine salt
1/2 cup cold butter, cut into chunks
2 egg yolks
1/2 pound peeled butternut squash or unpeeled delicata squash, seeded and cut into 1/2-inch slices
Olive oil, as needed
Coarse salt and freshly ground black pepper, to taste
Freshly grated nutmeg and toasted ground cumin, to taste
3/4 pound mixed fresh wild mushrooms, trimmed and sliced
Fresh sage leaves and sliced scallions, for garnish
Preheat oven to 450 F.
To make pastry crust: Place the flour, 1 cup of the cheese and the salt in bowl of a food processor fit with a metal blade. Process for a few seconds to blend, then add the butter. Process for 10 to 20 seconds or until mixture is like fine crumbs.
Using a fork, beat the yolks with 3 tablespoons ice water. With motor running, pour into food processor. Process for about 5 seconds or until dough just comes together.
Crumble dough into an 11-by-7-inch rectangle fluted tart pan with a removable bottom, or a 12-inch round tart pan. Press dough evenly into pan with your fingers, making sure bottom …….
Source: https://www.mailtribune.com/the-whole-dish/2021/12/03/better-than-pie-savory-squash-tart/