Butternut Squash-Spinach Tart

  • Level: Easy
  • Total: 2 hr 5 min
  • Active: 45 min
  • Yield: 6 to 8 servings
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Ingredients

For the crust:

1/3 cup extra-virgin olive oil, plus more for brushing

1/3 cup cold water, plus more if needed

2 cups all-purpose flour, plus more for dusting

Kosher salt

For the filling:

2 cups grated peeled butternut squash (from a 2 1/2-pound squash)

1 10-ounce box frozen chopped spinach, thawed

1 cup fresh ricotta cheese

1 cup grated fontina cheese (4 ounces)

1/2 cup grated parmesan cheese (1 1/2 ounces)

1/2 cup half-and-half

1 bunch scallions, thinly sliced

1/4 cup chopped fresh parsley

3 large eggs

1/4 teaspoon ground nutmeg

Kosher salt and freshly ground pepper

Directions

  1. Make the crust: Combine the olive oil and water in a measuring cup. Pulse the flour and 1 teaspoon salt in a food processor. With the machine running, add the olive oil mixture and pulse until the dough clumps together, adding up to 1 more tablespoon water if needed. Turn out onto a piece of plastic wrap; press into a disk and wrap. Let sit at room temperature while you make the filling.
  2. Make the filling: Wrap the squash in a kitchen towel and wring out as much liquid as possible; transfer to a large bowl. Repeat with the spinach and add to the squash; stir to break up any clumps. Add the ricotta, fontina, parmesan, half-and-half, scallions, parsley, 2 eggs, the nutmeg, 1 1/2 teaspoons salt and a few grinds of pepper; mix until combined.
  3. Position a rack in the bottom of the oven; preheat to 375 degrees F. Brush a quarter sheet pan or 9-by-13-inch straight-sided baking pan with olive oil. Cut off one-quarter of the dough; set aside. Roll out the remaining dough into an 11-by-15-inch rectangle on a floured surface. Trim the edges with a fluted cutter or a knife and ease into the pan. Spread the filling over the dough.
  4. Roll out the reserved dough into a 6-by-12-inch rectangle on a floured surface. Cut lengthwise into 10 strips with the fluted cutter; arrange in a lattice pattern over the filling, trimming as needed. Fold in the overhanging edges. Beat the remaining egg with a pinch of salt and brush on the crust. Bake until the crust is golden and the filling is set, about 50 minutes. Let cool on a rack 30 minutes before cutting.

Butternut Squash Ravioli: Agnolotti di Zucca