Butternut Squash and Bacon Tart
Topped with bacon, dotted with tart goat cheese and sprinkled with crispy sage leaves, this pretty winter tart is topped with ribbons of butternut squash that are easily created using a spiralizer. It’s a perfect centerpiece for a winter brunch, or serve it for dinner or an afternoon snack.
Ingredients
For the pastry:
- 1 egg yolk
- 2 Tbs. ice water
- 1 1/4 cups (6 1/2 oz./200 g) all-purpose flour, plus more for dusting
- 1/4 tsp. kosher salt
- 8 Tbs. (1 stick) (4 oz./125 g) cold unsalted butter, cut into small cubes
For the filling:
- 1 butternut squash, about 3 lb. (1.5 kg)
- 1/4 lb. (125 g) bacon, chopped
- 1 garlic clove, minced
- 1 shallot, minced
- Kosher salt and freshly ground pepper
- 2 oz. (60 g) goat cheese, crumbled
- 2 eggs
- 1/2 cup (4 fl. oz./125 ml) heavy cream
- 8 fresh sage leaves
Directions
To make the pastry, in a small bowl, whisk together the egg yolk and water. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour and salt. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together. Shape into a disk, wrap well in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
Preheat an oven to 375°F (190°C). On a lightly floured surface, roll out the dough into an 11-inch (28-cm) round or rectangle about 1/4 inch (6 mm) thick. Transfer to a 9-inch (23-cm) round or 10-inch (25-cm) rectangular tart pan with a removable bottom. Fit the dough into the pan and trim the edges. Line the shell with aluminum foil and fill with pie weights. Bake until golden brown, about 15 minutes. Let cool completely on a wire rack. Remove the foil and pie weights.
Meanwhile, to make the filling, peel the squash and, using a large knife, cut it crosswise, separating the dense, straight section of the squash from the round part that contains the seeds. Reserve the part with the seeds for another use. Using the straight section, spiralize the squash using the fine shredder blade of a spiralizer, stopping to cut the strands every 3 to 4 rotations. Set aside.
In a large sauté pan over medium-high heat, cook the bacon, stirring occasionally, until crispy, about 5 minutes. Add the garlic and shallot and cook, stirring, for 30 seconds. Add the squash and season with salt and pepper. Cook, stirring occasionally, until soft, 4 to 6 minutes. Transfer the squash mixture to the cooled tart shell. Sprinkle with the cheese.
In a small bowl, whisk the eggs with the cream. Pour the egg mixture evenly over the tart and arrange the sage leaves on top. Bake until the tart is set and the sage leaves are crispy, 20 to 25 minutes. Let stand for 5 minutes before serving. Serves 8.
Adapted from Williams Sonoma The New Spiralizer Cookbook (Weldon Owen, 2015)