Savoury roasted squash tart

Savoury and sweet, crispy and smooth, this savoury winter squash tart is a delight to eat

Savoury roasted squash tart

• One buttercup squash, peeled, seeded and cut into ½” pieces
• ¼ cup olive oil
• Sea salt & pepper
• 2 T butter
• ½ onion, diced
• 1 clove garlic, pressed or finely chopped
• 1 lb. mushrooms, sliced
• 1 tsp. sherry vinegar (or red wine or cider vinegar)
• ¼ tsp. nutmeg (optional)
• 1 package of puff pastry
• 2 egg yolks
• ¼ cup plain yogurt or sour cream
• 1 cup shredded sharp cheese (combine parmesan with old white cheddar)
• 2 tsp. chopped thyme
• 2 T toasted pine nuts

1. Toss the squash with 2 T olive oil, season with sea salt & pepper and spread on a parchment paper lined baking sheet. Bake at 375 for 20 min or so, until just tender. Cool.
2. Meanwhile, in a skillet melt the remaining 2 T oil with the 2 T butter. Saute the onion and garlic for a couple of minutes then add the mushrooms. Cook, stirring, until tender. Add vinegar and nutmeg (if using). Toss with the cooked squash.
3. Place puff pastry on a parchment lined baking sheet, pierce with a fork and bake at 400 for about 15 minutes (until lightly golden).
4. Combine the egg yolks, yogurt, cheese and thyme. Season with salt & pepper. Mix gently with the squash mixture.
5. Spread squash mixture on the pre-baked puff pastry. Sprinkle with pine nuts. Bake at 400 for about 15 minutes (until topping is warmed through).
6. Serve immediately.