Butternut Squash Tart with Spiced Honey

Votes: 2

Time: 2 hours 40 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Serving size: 1 of 12 servings
Calories 254, total fat 15 G., saturated fats 9 G., proteins 9 G., carbohydrates 23 G., fiber 2 G., cholesterol 56 mg, sodium 282 mg, sugar 6 G.

Drizzled with a hint of chili honey, this impressive tart is perfect for late summer and early fall. Tangy, savory honey, sweet butternut squash, spicy sage, and creamy chunks of Gruyère are perfectly crafted to complement each other, ensuring you'll savor every bite. A bonus: the tart is easy to assemble, and there's no need to roll out the dough: simply press it against the sides of the pan, fill it with filling, and bake.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

6 tablespoons unsalted butter, cut into 1/2-inch pieces, room temperature, plus extra for greasing the pan
1 and 1/4 cups premium flour
0.5 tsp sugar
1 large egg, lightly beaten
Special equipment: springform pan with a diameter of 22 cm.

Filling

1 butternut squash (800 g), peeled and cut into 0.5 cm thick semi-circular slices.
2 tablespoons unsalted butter, melted
2 tsp finely chopped fresh sage
3 tablespoons of honey
1/4 tbsp. grated parmesan
1/4 cup plain breadcrumbs
1.5 cups Gruyere, cut into small cubes
2 tsp white wine vinegar
0.5 tsp crushed red pepper flakes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, wine vinegar, Parmesan cheese, Gruyere cheese, butternut squash, red pepper flakes, sage, honey

Cooking the dish according to the recipe:

Cake:

Grease a 22cm springform pan with butter. Combine the flour, sugar, and 0.5 teaspoon salt in a food processor. Add the butter and pulse until completely incorporated, with no visible lumps. Add the egg and pulse until the dough begins to stick together.
Transfer the dough to the prepared springform pan and press it evenly into the bottom and up the sides by 2.5 cm. Refrigerate for 30 minutes.

Position the oven rack on the middle shelf and preheat the oven to 190°C.
Filling:

In a large bowl, combine the pumpkin slices with melted butter, sage, 1 tablespoon honey, and 1 tablespoon salt. Sprinkle the Parmesan and breadcrumbs evenly over the bottom of the dough, then scatter 1/2 cup Gruyere cubes over the top.
Layer one layer of pumpkin slices, breaking them up to fill any gaps. Sprinkle another 1/2 cup of Gruyere over the pumpkin. Top with the remaining pumpkin slices, then the remaining 1/2 cup of Gruyere.
Place the tart pan on a baking sheet and bake until the pumpkin is easily pierced with a knife, 1 hour 40 minutes to 1 hour 50 minutes. If the crust is browning too quickly, cover it loosely with foil.
Spicy honey:

Meanwhile, in a microwave-safe bowl, combine the vinegar, red pepper flakes, and the remaining 2 tablespoons honey (the honey may boil in the microwave, so make sure the bowl is large enough). Microwave for 30 seconds to infuse the honey with chili flavor. Set aside.
Drizzle the tart with chilli-infused honey and serve immediately.