BUTTERNUT SQUASH-SPINACH TART
Provided by Food Network Kitchen
Categories appetizer
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the crust: Combine the olive oil and water in a measuring cup. Pulse the flour and 1 teaspoon salt in a food processor. With the machine running, add the olive oil mixture and pulse until the dough clumps together, adding up to 1 more tablespoon water if needed. Turn out onto a piece of plastic wrap; press into a disk and wrap. Let sit at room temperature while you make the filling.
- Make the filling: Wrap the squash in a kitchen towel and wring out as much liquid as possible; transfer to a large bowl. Repeat with the spinach and add to the squash; stir to break up any clumps. Add the ricotta, fontina, parmesan, half-and-half, scallions, parsley, 2 eggs, the nutmeg, 1 1/2 teaspoons salt and a few grinds of pepper; mix until combined.
- Position a rack in the bottom of the oven; preheat to 375 degrees F. Brush a quarter sheet pan or 9-by-13-inch straight-sided baking pan with olive oil. Cut off one-quarter of the dough; set aside. Roll out the remaining dough into an 11-by-15-inch rectangle on a floured surface. Trim the edges with a fluted cutter or a knife and ease into the pan. Spread the filling over the dough.
- Roll out the reserved dough into a 6-by-12-inch rectangle on a floured surface. Cut lengthwise into 10 strips with the fluted cutter; arrange in a lattice pattern over the filling, trimming as needed. Fold in the overhanging edges. Beat the remaining egg with a pinch of salt and brush on the crust. Bake until the crust is golden and the filling is set, about 50 minutes. Let cool on a rack 30 minutes before cutting.
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Aalyan Muzaffar
[email protected]I'm not a fan of goat cheese, so I used feta cheese instead. The tart was still very good, but I think I would have preferred it with goat cheese.
Monica Bouvia
[email protected]This tart was delicious, but it was a lot of work to make. I think I would only make it again for a special occasion.
Pretty Girl
[email protected]I made this tart with a gluten-free crust and it turned out great! The crust was a little crumbly, but it held together well. The filling was delicious and I loved the combination of flavors.
Dave William
[email protected]This tart was a bit too sweet for my taste. I think I would have preferred it with less butternut squash and more spinach. But overall, it was still a good dish.
anise canales
[email protected]I'm not a huge fan of butternut squash, but this tart was surprisingly good. The sweetness of the squash was balanced out by the tanginess of the goat cheese and the bitterness of the spinach. I would definitely make this again.
Lubega Junior
[email protected]This tart was easy to make and turned out great! I used a store-bought crust to save time, but the filling was so flavorful that it didn't matter. I will definitely be making this again.
Awoniyi Roseline Ajike
[email protected]I made this tart for a dinner party and it was a huge hit! Everyone loved it. The flavors were perfect and the presentation was beautiful.
Omolola Olawunmi
[email protected]This tart was delicious! The butternut squash was sweet and creamy, the spinach was fresh and flavorful, and the goat cheese added a nice tanginess. The crust was also perfect - flaky and buttery. I will definitely be making this again!
Ridge Mackenzie
[email protected]This tart was easy to make and turned out great! I used a store-bought crust to save time, but the filling was so flavorful that it didn't matter. I will definitely be making this again.
n. Akram
[email protected]I'm not a fan of goat cheese, so I used feta cheese instead. The tart was still very good, but I think I would have preferred it with goat cheese.
Girl_ Only
[email protected]This tart was delicious, but it was a lot of work to make. I think I would only make it again for a special occasion.
Tede
[email protected]I made this tart with a gluten-free crust and it turned out great! The crust was a little crumbly, but it held together well. The filling was delicious and I loved the combination of flavors.
AB “Abdel” Gh
[email protected]This tart was a bit too sweet for my taste. I think I would have preferred it with less butternut squash and more spinach. But overall, it was still a good dish.
David Portillo
[email protected]I'm not a huge fan of butternut squash, but this tart was surprisingly good. The sweetness of the squash was balanced out by the tanginess of the goat cheese and the bitterness of the spinach. I would definitely make this again.
Afran Faruk
[email protected]This tart was easy to make and turned out great! I used a store-bought crust to save time, but the filling was so flavorful that it didn't matter. I will definitely be making this again.
Devan Vignati
[email protected]I made this tart for a dinner party and it was a huge hit! Everyone loved it. The flavors were perfect and the presentation was beautiful.
Janareya Gillespie
[email protected]This tart was absolutely delicious! The butternut squash was sweet and creamy, the spinach was fresh and flavorful, and the goat cheese added a nice tanginess. The crust was also perfect - flaky and buttery. I will definitely be making this again!