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- 1 RecipeRich Tart Pastry
- 1/3 cup butter
- 1/3 cup packed brown sugar
- 1/2 teaspoon salt
- 3/4 teaspoon ground nutmeg
- 1 1/2 - 2 pounds butternut squash, peeled, halved, seeded and cut crosswise into 1/4-inch thick slices
- 2 tablespoons coarse sugar
- 1/3 cup shredded mozzarella or provolone cheese
- 1/2 cup whipping cream
- 1 tablespoon finely shredded orange peel
1. Preheat the oven to 450 degrees F. Prepare Rich Tart Pastry. On a lightly floured surface roll pastry to a 13x10-inch rectangle. Transfer to an 11x8x1-inch tart pan with removable bottom. and press up the sides of the pan. Trim edges even with edge of pan. Place tart pan on a baking sheet. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 minutes more or until pastry is set and dry. Set aside to cool slightly. Reduce oven temperature to 400 degrees F.
2. In a 12-inch skillet, melt butter over medium heat. Add brown sugar, salt, and 1/2 teaspoon nutmeg. Cook and stir until combined and bubbly. Add squash and cook 5 minutes, stirring frequently. Use tongs to remove squash from saucepan, arranging slices in 2 rows lengthwise over pastry. Spoon over any remaining sauce. Sprinkle with 1 tablespoon coarse sugar.
3. Bake, uncovered, 15 minutes. Sprinkle with cheese. Bake for 5 minutes more or until pastry is golden and squash is tender. Cool slightly.
4. For nutmeg whipped cream, in a chilled medium mixing bowl combine whipping cream, and remaining 1 tablespoon sugar and 1/4 teaspoon nutmeg. Beat with electric mixer on medium speed or a large whisk until soft peaks form.
5. Remove sides of pan; sprinkle with orange peel. Serve warm with whipped cream.
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup cold butter, cut up
- 2 egg yolks, lightly beaten
- 1 tablespoon ice water
1. In a medium bowl, stir together flour and sugar. Using a pastry blender, cut in cold butter until pieces are pea size. In a small bowl stir together egg yolks and ice water. Gradually stir egg yolk mixture into flour mixture. Using your fingers, gently knead the pastry just until a ball forms. Cover pastry with plastic wrap and chill for 30 to 60 minutes or until pastry is easy to handle.
- Servings Per Recipe 8,
- cal. (kcal) 431,
- Fat, total (g) 27,
- chol. (mg) 120,
- sat. fat (g) 17,
- carb. (g) 44,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 1,
- Trans fatty acid (g) 1,
- fiber (g) 2,
- sugar (g) 20,
- pro. (g) 5,
- vit. A (IU) 9669,
- vit. C (mg) 19,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 69,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 360,
- Potassium (mg) 357,
- calcium (mg) 111,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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