Description
A delightful tart featuring roasted butternut squash and earthy mushrooms in a creamy filling, encased in a flaky pastry crust.
Ingredients
- 1 butternut squash, peeled and diced
- 8 oz mushrooms, sliced
- 1 pie crust
- 3 large eggs
- 1 cup cheese (goat cheese or Gruyère recommended)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh thyme or sage for seasoning (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash and sliced mushrooms with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes.
- While the vegetables cool, prepare the pie crust and blind bake it for 10 minutes.
- In a mixing bowl, combine the roasted vegetables, eggs, cheese, and herbs.
- Pour the mixture into the pre-baked crust.
- Bake for 25-30 minutes, or until the filling is set and the top is golden.
- Let cool slightly before slicing and serving.
Notes
Chilling the ingredients for the pastry improves texture; add fresh herbs for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American