The Recipes

Squash and Apple Tart

Somehow, I mastered a dough for a tart shell tonight!  I've gotta say, that's never really happened before.  Now, I want to make tons of savory tarts!  Dinner tonight, plus a few lunches and some to share.

Squash and Apple Tart


- 1 1/4 c. flour
- pinch salt
- 8 T. butter, cut into small cubes
- 1 egg, beaten
- 1 small squash, cut into thin wedges (I used a sweet buttercup)
- 1 apple, cut into thin wedges
- 1 small red onion, thinly sliced
- 3 T. melted butter
- handful of parsley, chopped
- 10 sprigs thyme, leaves picked and chopped
- 2-3 T. grainy mustard
-1/4 c. bleu cheese

Quickly pulse the flour and salt together in a food processor.  Add the butter and pulse 10-12 times, until you have a consistency close to cornmeal.  Add the egg and pulse 2 more times.  Continue to pulse until a ball starts to form, adding a few tablespoons of water periodically if the dough is too dry.  Form the dough into a disk, wrap in plastic wrap, and store in the refrigerator for at least an hour.

Preheat the oven to 400 degrees.

Slice your veggies, and melt the remaining butter in a saucepan.  Add in the herbs.

On a lightly floured surface, roll the dough out into a large circle; it should be about 1/4-in thick.  Lay the dough over a tart pan, and make sure to push the crust into the corners.  Remove excess dough.  Spread the mustard over the bottom of the tart shell, then arrange the slices of apple, squash and onion in a circular pattern.  Pour the herb butter over the top.  Sprinkle a little bit of salt over the top.

Place the tart in the oven for 55 minutes.  Remove the tart and sprinkle the cheese over the top.  Return to the oven for 6-8 minutes longer.  Slice and enjoy!