Parmesan Custard Tart with Butternut Squash

Ingredients

• pie weights or raw rice
• ¾ pound butternut squash
• 1 cup heavy cream
• 1 pastry or bench scraper
• 1 large egg yolk
• 1 13 1/2- by 4-inch rectangular or 8 1/2-inch round fluted tart pan with a removable bottom
• 1 ¼ cups all-purpose flour
• + 11 more ingredients
• • 2 ounces finely grated Parmigiano-Reggiano
  • ¼ teaspoon coarsely ground black pepper
  • 1 whole large egg
  • ³/₈ teaspoon salt
  • 1 ½ tablespoons olive oil
  • 1 large egg white
  • 4 tablespoons water
  • 2 tablespoons vegetable shortening
  • 6 tablespoons unsalted butter
  • ¼ teaspoon salt
  • 2 ½ teaspoons fresh sage

Combine flour, sage, and salt in a food processor, then add butter and shortening and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle with 2 tablespoons ice water and pulse until just incorporated. Squeeze a small handful of dough: If it doesn't ...

View full recipe at Epicurious