Name: Butternut Squash Tart With Honey Chile Drizzle
Prep time: 1 h 30 min
Cook time: 1 h 40 min
Total time: 3 h
Ingredients: 6 Tbls Butter at room temperature, cut into pieces; 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; 6 oz Gruyere Cheese, cut into small cubes; 1/4 Cup Grated Parmesan; 1/4 Cup Gluten Free Panko; 1/2 Cup Shredded Mozzarella Cheese; 2 tsp White Wine Vinegar; 1/2 tsp Red Pepper Flakes (or more to taste)

Description

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

Ingredients

Units Scale

6 Tbls Butter at room temperature, cut into pieces
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
6 oz Gruyere Cheese, cut into small cubes
1/4 cup Grated Parmesan
1/4 cup Gluten Free Panko
1/2 cup Shredded Mozzarella Cheese
2 tsp White Wine Vinegar
1/2 tsp Red Pepper Flakes (or more to taste)

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Instructions

Make the crust: In the bowl of a food processor combine the gluten free flour, sugar and salt. Pulse briefly to combine. Add the butter and pulse until the butter is fully incorporated and there are no large chunks of butter. Add the egg and run the food processor until the dough forms a ball. Press the dough into an greased 9″ springform pan, bringing the dough about an inch up the side of the pan. Refrigerate for 30 minutes.
Peel the butternut squash. Slice it in half lengthwise and remove the seeds. Slice thin half moons off both pieces of squash and put the slices in a large bowl.
Mix together 2 Tbls of butter, chopped sage leaves, 1 Tbls honey and 1/2 tsp salt. Microwave for 10 seconds to melt everything and pour it over the squash pieces. Mix thoroughly to coat all the squash. Let sit for 30 minutes.
Cut the gruyere into small cubes.
Mix together the grated parmesan and the gluten free panko. Spread this mixture over the bottom of the tart crust.
Put one third of the gruyere and 1/3 of the mozzarella evenly over the tart crust.
Put a layer of butternut squash on top of the cheese. Cut pieces of squash to get the cheese entirely covered.
Put another third of the cheeses on top of the squash, distributing them evenly.
Add another layer of butternut squash, coming just to the top of the crust.
Add the rest of the cheese on top of the tart. Lay a sheet of foil over the top of the pan and put the pan on a cookie sheet.
Bake at 375° for one hour 20 minutes. Remove the foil and bake for 20 more minutes.
Make the drizzle. In a microwave safe dish combine 2 Tbls honey with the pepper flakes and white wine vinegar. Cover loosely and microwave for 30 seconds.
When the tart is done remove the side from the springform pan and pour the drizzle over the tart. Decorate the tart with edible flowers, slice and serve.