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Butternut Squash Hazelnut Tart

Butternut Squash Hazelnut Tart

Course Brunch, Dinner, Lunch
Cuisine American
Keyword Butternut Squash Recipes, fall recipes, squash hazelnut tart, squash recipes, Squash Tart, Thanksgiving Recipes
Prep Time 30 minutes
Cook Time 1 hour 18 minutes
Chill Time: 1 hour 10 minutes
Servings 8
Author Lora Wiley-Lennartz

Ingredients

For the Crust:

  • 1+1/2 cups flour
  • 1 teaspoon nutmeg
  • 1 pinch salt
  • 6 tablespoons ice-cold butter
  • 2 eggs
  • 1+1/2 tablespoons ice water

For the Filling:

  • 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

Instructions

Make the Crust:

  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.

Make the Tart filling:

  1. Peel the onion and cut it into rings.
  2. Saute in olive oil until transparent.
  3. Season with salt, pepper, and sugar.
  4. Cook until the onions are dark golden brown.
  5. Stir in the balsamic vinegar or glaze. Cook for another few minutes.
  6. Spread the onions out on the tart base.
  7. Distribute the butternut squash on top.
  8. Roughly chop the hazelnuts.
  9. Sprinkle the chopped hazelnuts over the top.
  10. Whisk together the milk, cream, and eggs.
  11. Season with salt and pepper.
  12. Pour over the top.
  13. Bake for 45 minutes.
  14. Remove from oven. Let cool for 15 minutes, cut and serve.

Recipe Notes

*How to Roast Butternut Squash:

Preheat the oven to 400F
Cut the stem off of the squash
Place on a foil-lined baking sheet. Bake for 30 minutes.
Remove from oven and cut in half.
Bake for 15 minutes or until you can easily run a fork through it.
When cool enough to handle, peel off the skin and scoop out the seeds.