A hearty vegetarian option for the Thanksgiving table.
- Makes 6 servings.Servings
- 1 cup buckwheat flour
- 3/4 cup unbleached all-purpose flour
- 1/2 teaspoon sea salt
- 1/2 cup cold unsalted butter, cut into cubes
- 2 teaspoons fresh thyme leaves
- 1 tablespoon apple cider vinegar
- 2 to 3 tablespoons cold water
- 3 cups cubed butternut squash
- (1/4-inch cubes)
- 2 tablespoons extra-virgin olive oil
- Sea salt
- 1/2teaspoon freshly grated nutmeg
- 2 cloves garlic, minced
- 1 bunch Swiss chard, stems removed, coarsely chopped (about 6 cups)
- 1/2teaspoon red pepper flakes
- 1 small yellow onion
- 2 tablespoons balsamic vinegar
- 3 eggs
- 1 cup grated Gruyére cheese
- Freshly ground black pepper
1. To make the crust in a food processor, add both flours and the salt, and pulse to combine. Add the butter and thyme, and pulse until pea-sized chunks form. Keep pulsing while adding the vinegar, then the cold water, 1 tablespoon at a time. Stop when the dough just holds together.
2. Form the dough into a disk, wrap it in plastic wrap, and chill in the fridge for anywhere from 30 minutes to overnight.
3. Preheat oven to 400°F.
4. In a lightly floured surface, roll the dough into a 13-inch circle about 1/4 inch thick. Roll the dough around the rolling pin, and lift and transfer it into an 11-inch fluted tart pan with a removable bottom. Press the dough into the edges and up the sides, patching up any holes by pressing with your fingertips.
5. Gently roll your rolling pin across the top of the tart pan to remove the extra dough and create a clean edge. Prick the bottom of the dough with a fork, lay a piece of parchment paper on top, and fill the tart shell with pie weights.
6. Take for 15 minutes. Remove the weights and parchment paper, and return to the oven to bake for another 10 to 12 minutes, until the top looks almost dry. Remove from oven and let cool.
1. In a rimmed baking sheet, toss the squash with 1/2 tablespoon of the olive oil, 1/2 teaspoon salt, and the nutmeg. Spread in an even layer, and bake in a 400°F oven until the squash begins to brown around the edges, 20 to 25 minutes. Remove from the oven and let cool.
2. In a large sauté pan over medium heat, warm 1 tablespoon of the olive oil and the garlic. When the garlic starts to sizzle and becomes fragrant, add the chard, red pepper flakes, and a pinch of salt. Sauté until the chard is wilted, about 5 minutes. Transfer to a large mixing bowl.
3. Peel and halve the onion, and thinly slice it. In the same pan you used for the chard, heat the remaining 1/2 tablespoon olive oil over medium heat. Add the onion and a pinch of salt, and stir every so often until caramelized, about 20 minutes. When the onions are light brown, add the balsamic vinegar, stir, and turn off the heat. The onions will absorb the vinegar as they cool.
4. Squeeze any excess water from the chard, and return it to the bowl. In a separate bowl, whisk the eggs until blended well, and then add to the chard. To the bowl with the chard, add three-fourths of the squash, half the cheese, the onion, and a few grinds of black pepper. Gently mix everything together, pour it into
the tart pan, and spread evenly. Scatter the remaining squash and cheese across the top of the tart.
5. Take in the oven until the egg is just set and the top is browned, 24 to 28 minutes. Remove the tart from the oven, and allow it to cool for 5 to 10 minutes before cutting into slices and serving.
More: Learn more ways to use winter squash in Winter's Bounty.
Recipe reprinted with permission from The Sprouted Kitchen by Sara Forte.