Savoury Butternut Tart Recipe Video

Savoury Butternut Tart Recipe Video

Savoury Butternut Tart

Bob’s Red Mill’s tempting Savoury Butternut Tart recipe. Another great offering for those on the gluten free wagon.

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Savoury Butternut Tart

Author: Bob’s Red Mill


Tart Dough
1-1/4 cups Gluten Free Pie Crust Mix
6 Tbsp Butter cool and slightly soft
1 Egg
1 – 2 Tbsp Cold Water

1-1/2 lbs Butternut Squash peeled, halved and seeded, and sliced into 1/4-inch crescents
2 Tbsp Olive Oil
3/4 tsp Salt divided
1 large Onion peeled and sliced
2 Tbsp Butter
1 Tbsp picked fresh Thyme
2 cups shredded Gruyere divided
1/4 cup shredded Parmesan


Preheat oven to 400°F. Set aside a 9-inch tart pan and a standard baking sheet.

To make the tart dough, combine the pie crust mix with the butter and mix until it resembles a coarse meal. Add the egg and enough water to make an even dough. Shape into a disk, wrap in plastic wrap, and chill for at least 30 minutes or overnight.

Toss butternut squash crescents with olive oil and 1/4 tsp salt. Spread evenly onto the baking sheet and bake until just tender, about 25 minutes. Let cool. Reduce oven to 350°F.

Roll out the tart dough on a well-floured surface or between 2 sheets of parchment paper. Line a 9-inch tart pan with the dough and trim off excess. Dock the bottom of the crust using a fork and parbake for 10 minutes. Let cool.

Meanwhile, melt butter in a saute pan over medium heat. Add the sliced onion and remaining 1/2 tsp of salt and cook until the onions are very soft, about 15 – 20 minutes. Remove from heat and stir in thyme. Once slightly cooled, mix in 1-1/2 cups shredded Gruyere.

Line the bottom of the cooled tart shell with one layer of butternut squash, reserving half of the half-circle squash pieces and about eight of the crescent-shaped pieces. Top the bottom layer with the onion mixture then arrange the remaining squash into a decorative top layer by overlapping the half-circle squash pieces in a large ring around the edge of the tart. Twist and curl the reserved crescent-shaped pieces to fit into the empty center circle. Sprinkle with the Parmesan and remaining 1/2 cup of shredded Gruyere. Bake at 350°F until the cheese has melted and begun to brown, 30 – 35 minutes.

View the original video here: Bob’s Red Mill – Savoury Butternut Tart.

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