Savory Winter Squash Tart with Pear, Leek, and Blue Cheese

Name: Savory Winter Squash Tart with Pear, Leek, and Blue Cheese
Prep time: 1 h 10 min
Cook time: 20 min
Total time: 1 h 30 min
Yield: Serves 2
Ingredients: 12 oz [340 g] winter squash such as butternut, delicata, or Hubbard, peeled, seeded, and cut into ½-in [12-mm] dice; 12 oz [340 g] winter squash such as butternut, delicata, or Hubbard, peeled, seeded, and cut into ½-in [12-mm] dice; 12 oz [340 g] winter squash such as butternut, delicata, or Hubbard, peeled, seeded, and cut into ½-in [12-mm] dice; 1 leek, white part only, cleaned and cut into 1-in [2.5-cm] slices; 2 Tbsp olive oil; 12 oz [340 g] winter squash such as butternut, delicata, or Hubbard, peeled, seeded, and cut into ½-in [12-mm] dice; 1 ripe pear, peeled, cored, and cut into 1-in [2.5-cm] cubes; Leaves from 1 sprig rosemary, chopped; Kosher salt and Freshly ground black pepper; 1 Tbsp brown sugar; ½ tsp ground allspice; 3 oz [85 g] blue cheese, crumbled; 1 egg, beaten with a pinch of kosher salt; Kosher salt and Freshly ground black pepper; 1 frozen roll-out piecrust, thawed but chilled; 1 egg, beaten with a pinch of kosher salt; 3 Tbsp chopped hazelnuts

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 30

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

Eating this vegetable tart for dinner is a sinfully rich luxury that anyone can afford. You’ll love the pairing of squash, pear, and blue cheese, with a few crunchy hazelnuts thrown in for good measure.

Ingredients

12 oz [340 g] winter squash such as butternut, delicata, or Hubbard, peeled, seeded, and cut into ½-in [12-mm] dice

Dinner
Supper
Autumn
Winter
Pie

Method

Place an oven rack in the second lowest position and preheat to 425°F [220°C]. Line a sheet pan with parchment paper.
On the prepared sheet pan, combine the squash, pear, leek, olive oil, brown sugar, allspice, rosemary, ¼ tsp salt, and a few grinds of

Ingredients

Method

Photos