How To Make Butternut Squash Tart With Honey Chile Drizzle

This butternut squash tart is thick with gooey gruyere cheese. With a gluten free crust everyone can enjoy it.

This recipe is made gluten free by using gluten free flour.

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Here is a video of 2 Cooks in the Kitchen making Butternut Squash Tart with Honey Chile Drizzle

The Ingredients For Butternut Squash Tart With Honey Chile Drizzle

• 6 Tbls Butter
• 1 1/4 Cups Gluten Free Flour
• 1/2 tsp Sugar
• 1/2 tsp Salt
• 1 Egg
• 1 1/2 lb Butternut Squash peeled, deseeded and cut into thin slices
• 2 Tbls Butter, melted
• 2 tsp Sage Leaves, chopped
• 3 Tbls Honey
• 1/2 tsp Salt
• 1/4 Cup Grated Parmesan
• 1/4 Cup Gluten Free Panko
• 6 oz Gruyere Cheese, cut into small cubes
• 1/2 Cup Shredded Mozzarella Cheese
• 2 tsp White Wine Vinegar
• 1/2 tsp Red Pepper Flakes (or more to taste)

Make the Gluten Free Crust

We’ll start by putting our gluten free flour into the bowl of a food processor. We are using Bob’s Red Mill One-To-One Flour which we have found works well for crusts. We’ll add 1/2 tsp sugar and 1/2 tsp salt and pulse this a few times to get it mixed well.

Add the Butter

Next we will add the butter to the flour. The butter can be at room temperature and we’ll cut it into 10 or so pieces to make it blend better. We’ll pulse this until the butter is incorporated and there are no large chunks of it left.

Add the Egg

Next we’ll add the egg, turn on the food processor and let run until the dough forms a ball.

Shape the Crust

We will shape the crust by pressing the dough into a greased 9 inch springform pan with our hands. We are using a springform pan for this because the sides are higher than a tart pan. This will give our tart a higher edge and a more rustic look than with a tart pan. We’ll get the dough fairly thin on the bottom and bring it up the sides about 1 inch. Once we have our crust how we want it we’ll put it in the refrigerator for at least 30 minutes.

Prepare the Butternut Squash

We’ll start by peeling our squash. Then we’ll cut off the ends, cut it in half lengthwise, remove the seeds and slice it thinly into half moons.

Mix Sage and Butter

Next we will put the remaining 2 tablespoons of butter in a microwave safe bowl and add the chopped sage leaves. You really want fresh sage leaves for this to get the flavor. We’ll add 1 tablespoon of honey and a little salt and then microwave just enough to melt everything, about 10 seconds.

Pour Over the Squash Pieces

Once our mixture is melted we will pour it over our butternut squash pieces. You’ll want to mix this in thoroughly, making sure to coat all the pieces. Then we’ll let this sit and marinate for about 30 minutes.

Gluten Free Panko

We are going to use some gluten free panko. We’ve found some that is made with rice rather than wheat that is a pretty good substitute for bread crumbs. You won’t know the difference in this recipe.

Grated Parmesan Cheese

We’re going to mix equal parts of our panko with grated parmesan. You want to use the grated cheese here as the smaller pieces integrate well with the panko.

Cut the Gruyere Into Cubes

To get our gruyere ready we are going to cut it into small cubes. Gruyere is a nicely melty cheese that will add a good flavor to our butternut squash tart.

Assemble the Butternut Squash Tart

We’ll take our tart crust out of the refrigerator and spread our panko and parmesan mix over the bottom.

Add A Layer Of Cheese

Next we will sprinkle on a layer of gruyere cubes. We’ll use 1/3 of our cubes and just try to get them evenly distributed.

Grated Mozzarella

Then we’ll add a little of our grated mozzarella. This is another good, melty cheese that will add to our tart.

A layer Of Butternut

We’ll top the cheese with a layer of butternut, making sure to cover all the cheese.

Second Layer Of Cheese

Next we put on another third of our gruyere and mozzarella.

Second Layer Of Butternut

Now we put on our second layer of butternut slices. We’ll just come up to the top of the crust with this as it will sink down a bit while cooking.

Last Layer Of Cheese

Lastly we will put the rest of our gruyere and mozzarella on top of the Butternut Squash Tart. Then the tart will be ready for baking.

Bake At 375°

We will cover our tart loosely with a sheet of foil, place it on a baking sheet and bake it at 375° for one hour and 40 minutes. The baking sheet is necessary because some oil will leak out of the pan while cooking and you want to catch it and not mess up your oven. We want to remove the foil for the last 20 minutes or so to let the top get brown.

Make The Honey Chile Drizzle

While the Butternut Squash tart is cooking we will make our honey chile drizzle. We’ll put 2 tablespoons of honey into a microwave safe container and add the crushed chile flakes and white wine vinegar. We’ll microwave this for 30 seconds to melt the honey and get the chile infused a bit. We cover this with a plate or something so it doesn’t spatter in the microwave. 1/2 teaspoon of chile flakes doesn’t make it very hot so we like to add 1/4 teaspoon of habañero powder or something hot to spice it up a bit more.

Remove the Butternut Squash Tart From the Oven

When our tart is done we will remove it from the oven. We like to set it on an inverted bowl to remove the side from the springform pan.

Pour On The Drizzle

Next we’ll pour on the drizzle all over the top of the tart.

Decorate the Tart

Pretty food is fun to look at and fun to eat. We’ll decorate our tart with edible flowers from our garden. We grow many of them just so we have them to make our food look pretty.

Serve the Butternut Squash Tart

We carefully cut the tart into pieces and serve them. If you have any drizzle left you can add it to the servings on the plate.

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