This is a great recipe if you think you can’t make a tart from scratch! It is actually quite easy, and this is a free-form tart (or “galette”) so it is supposed to look rather rustic. Serve with soup or a simple salad and you’ve got dinner!
Winter Squash Tart
Author: Wolff's Apple House
- 1 cup + 2 Tbs. flour (plus more for rolling)
- ½ tsp. salt
- 8 Tbs. cold butter (unsalted), cut into ½” pieces
- ice water
- 1 medium winter squash
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 1 Tbs. fresh sage, chopped
- ½ cup white wine, stock, or water
- 3 Tbs. olive oil
- coarse salt
- ¼ cup ricotta cheese
- A few hours (or even a couple of days) ahead of time, get your dough ready. Using a food processor, pulse the flour and salt a few times to combine. Add the butter and process until all is blended into a mixture that looks like cornmeal (about 10 seconds.)
- Put this mixture into a bowl and add 3 Tbs. of ice water. Mix with your hands until you can form it into a ball. Wrap the ball in plastic and refrigerate for at least 1 hour, or up to 2 days.
- Prepare the winter squash: first peel the outer skin (careful not to break your peeler—skin can be tough!). Chop off the 2 ends, cut the squash in half, and scrape out the seeds. Cut the peeled, seeded squash into small cubes (no bigger than 1”.)
- Preheat oven to 350⁰. Line a cookie sheet with parchment paper.
- Heat the oil in a large skillet over medium heat. Sauté the shallots for a few minutes or until softened. Add the garlic and sage and sauté for a minute or two more. Add the winter squash and a big pinch of salt and cook for a few minutes, stirring. Add the wine (or other liquid) and let simmer for 5-10 minutes, or until squash is just beginning to get tender. Then remove from heat and set aside. (This is a good time to check the seasoning and add more salt if you need to.)
- Retrieve your dough from the fridge and place it on a floured countertop. With a rolling pin, roll it out into an approximate circle about 12” in diameter. (It’s OK if it’s not perfect.) Carefully transfer to the lined baking sheet.
- Spoon the winter squash mixture into the center of the rolled dough, leaving 2-3” inches all around. Drop dollops of ricotta cheese here and there on top. Gently pull the edges up and around the winter squash, crimping it together as you go. The center 3 inches or so should remain open.
- Bake for 50-60 minutes, or until the crust is browned. Serve warm or at room temperature.