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Butternut Squash Hazelnut Tart
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Servings:
8
Author:
30
1, 18
1, 10
Course:
Brunch
Dinner
Lunch
Cuisine:
American
Keywords:
fall recipes
Thanksgiving Recipes
squash recipes
Butternut Squash Recipes
squash hazelnut tart
Squash Tart
🧂 Ingredients
1+1/2 cups
flour
1 teaspoon
nutmeg
1 pinch
salt
6 tablespoons
ice-cold butter
2
eggs
1+1/2 tablespoons
ice water
3 tablespoons
olive oil
1
onion
Kosher salt and freshly ground pepper
pinch
of sugar
1 tbsp
balsamic vinegar or balsamic glaze
1 cup
hazelnuts
2 cups
butternut squash*
1 cup
milk
1/4 cup
heavy cream
2
eggs
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Instructions
1
Cut the butter into pieces and place in the freezer for 10 minutes.
2
Preheat the oven to 325F.
3
Whisk together the flour, nutmeg, and salt.
4
Pulse the dry ingredients, 1 egg, and butter in a food processor.
5
Pulse in the cold water, 1/2 tablespoon at a time, until the dough sticks
together.
6
Wrap in plastic cling film and chill for 1 hour.
7
Grease and flour a 10” tart pan, preferably with a removable bottom.
8
Roll out the tart crust and press it into the pan.
9
Place a layer of parchment paper inside the pan. Cover with pie weights and bake
for 30 minutes.
10
Remove the pie weight and parchment paper.
11
Beat the second egg and brush it over the tart crust.
12
Bake for another 3 minutes.
13
Remove from oven and set aside.
14
Peel the onion and cut it into rings.
15
Saute in olive oil until transparent.
16
Season with salt, pepper, and sugar.
17
Cook until the onions are dark golden brown.
18
Stir in the balsamic vinegar or glaze. Cook for another few minutes.
19
Spread the onions out on the tart base.
20
Distribute the butternut squash on top.
21
Roughly chop the hazelnuts.
22
Sprinkle the chopped hazelnuts over the top.
23
Whisk together the milk, cream, and eggs.
24
Season with salt and pepper.
25
Pour over the top.
26
Bake for 45 minutes.
27
Remove from oven. Let cool for 15 minutes, cut and serve.
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