Squash and Gorgonzola Tart
- 1 1/2 cups all-purpose flour
- 8 tablespoons cold butter, diced
- 1/4 teaspoon salt
- 4 tablespoons ice water
- 1 pound butternut squash, peeled, seeds removed
- Extra-virgin olive oil, as needed
- 14 ounces baby spinach
- 2 large eggs
- 1 large egg yolk
- 1 1/4 cups heavy cream
- 2 tablespoons Parmesan
- 1/2 teaspoon nutmeg
- Salt and pepper
- 4 ounces Gorgonzola, crumbled
1. In a food processor, pulse together the flour, butter and salt until the mixture resembles coarse bread crumbs. Add the water and pulse until the dough comes together. Shape into a disk, wrap in plastic wrap and refrigerate for 30 minutes. Roll into a round, then press into a 9-inch tart pan with a removable bottom. Chill for 30 minutes more.
2. Preheat the oven to 400° F. Prick the bottom of the pastry dough, line with parchment paper and bake for 15 minutes. 3. Slice the squash into thick slices and spread on a baking sheet. Brush with 1 tablespoon olive oil. Bake for 30 minutes or until tender. Meanwhile, cook the spinach in 2 tablespoons oil until wilted. Drain and let cool.
4. Whisk together the eggs, yolk, cream, Parmesan and nutmeg. Add salt and pepper to taste.
5. Spread the spinach in the pastry shell; top with squash, Gorgonzola and the egg mixture. Bake for 30 minutes. Serve warm.
Nutrients per serving: 409 calories, 11g protein, 29g carbohydrates, 4g fiber, 28g fat, 131mg cholesterol, 517mg sodium
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