Parmesan Custard Tart with Butternut Squash

Parmesan Custard Tart with Butternut Squash
Photo by Mikkel Vang

Ingredients

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

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

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