Acorn Squash and Chorizo Tart

Name: Acorn Squash and Chorizo Tart
Yield: Serves 6–8
Ingredients: 1¾ cups (9 oz/280 g) all-purpose flour; 4–5 Tbsp ice water; ½ cup (4 oz/125 g) cold unsalted butter, cut into small pieces; ½ lb (250 g) acorn squash, peeled, seeded, and cut into ½-inch (12-mm) chunks; Salt; 3 Tbsp solid vegetable shortening; 2 Tbsp olive oil; 1 yellow onion, finely chopped; ¼ lb (125 g) Spanish-style chorizo, diced; 1 clove garlic, finely chopped; ½ cup (2 oz/60 g) shredded Monterey jack cheese; 1 large egg yolk; 1 tsp sugar

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Let's Do Brunch

By Brigit Binns

Published 2013

About

Ingredients

For the Pastry Dough

1¾ cups (9 oz/280 g) all-purpose flour
1

Main course
Breakfast
Pie

Method

Place the flour, sugar, and ½ tsp salt in a food processor and process to combine. Sprinkle in the butter and add the shortening. Pulse just until combined and the mixture still has a few pea-sized pieces of butter. Sprinkle 3 Tbsp of the ice water over the mixture and pulse until the dough just come