To prepare crust, weigh or lightly spoon flour into a dry measuring cup and spoons; level with a knife. Combine flour and next 3 ingredients (through baking powder) in a food processor; pulse 2 times or until combined. Combine 1/4 cup oil and 3 tablespoons ice water in a small bowl. With processor on, slowly add oil mixture through food chute, and process until dough is crumbly. Sprinkle dough into a 9-inch pie plate coated with cooking spray. Quickly press dough into an even layer in bottom and up sides of pie plate. Place crust into preheating oven, and bake for 10 minutes.
To prepare filling, place squash in food processor (do not clean from dough), and process for 1 minute or until squash is finely chopped. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add squash and onion to pan; sauté for 9 minutes, stirring occasionally.
While squash cooks, combine half of cheese (about 1/3 cup), eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir in squash mixture. Remove crust from oven; spoon squash mixture over crust, and spread evenly. Return tart to 425° oven; bake 9 minutes.
Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add pancetta; cook 1 minute or until beginning to brown. Add mushrooms; cook for 7 minutes or until browned. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add wine; cook 1 minute or until liquid almost evaporates. Remove tart from oven. Arrange the mushroom mixture evenly over top of tart; sprinkle with the remaining 1/3 cup cheese. Return tart to 425° oven. Bake 3 to 5 minutes or until cheese melts.
MLDenver is right on in the flavor dept. I also used store bought pie shell bc I needed to get rid of it and didn't bother with food processor. Roasted squash with onion and some minced garlic (Tbsp) and threw in some chopped sage and then mashed it all with a ricer. Added smoked paprika at the end of mushroom/pancetta cooking (I used prosciutto). Delish!
Without the pancetta and wine it was a little too sweet, so I will try some of the ideas here to boost the savory element. But I love all the ingredients, they work well, and it's a beautiful dish - great for brunches, too.
Out standing. One recipe must share. Have not been able to get enough of this. Went to buy more pancetta at the grocerie store and the ladies in the deli asked what we were making and when we told them they asked for the recipe. Just prep ahead of time. I prefer this crust to regular pie shells.
This was AMAZING!! It was a bit labor intensive and a bit tricky with the timing for the recipe. But I think that is b/c they are trying to make it a "quick meal". So next time I would make sure I had everything prepped beforehand. I don't eat dairy, so I omitted the cheese. I was worried it would be bland without, but it was not! The crust is so good. I noticed many used a premade one, but this one really took no time and you can definitely appreciate it with every bite. I think my husband mentioned how good it was 3-4 times during the meal :) I also used turkey bacon b/c I don't eat pork. They only negative is that we didn't have leftovers!
Yum! We cheated and used store bought crust. Flavor combo was amazing, and great re-heated. Really didn't take much prep work. Next time will dice the squash and onion together in a food processor to make it even faster.
The ingredients in this recipe peaked my interest and followed the recipe to a "T" but was somewhat disappointed. I decided not to give up and tried it again with a few personal changes. The second time used canned pureed squash and a ready-made pie crust.....awesome. My family consumed the entire tart at one meal. The creamy texture of the squash was perfect with the mushroom and cheese mixture. A new family favorite.
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