Butternut Squash Tart

Easy and Healthy 

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Green Curved Line

A flavorful whole wheat crust puts a healthy spin on this earthy roasted butternut squash tart.

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Green Curved Line

whole wheat flour

parmesan cheese

butternut squash

sour cream

olive oil

Ingredients

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Green Curved Line
Tilted Brush Stroke

Combine the flour, parmesan, pepper, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.

Tilted Brush Stroke

Add the cold, chopped butter and pulse about 10 -12 times until the butter is cut into the flour mixture and it's pea size.

Tilted Brush Stroke

Add the sour cream and pulse several times until incorporated. Pour in the ice water and pulse a few more times just until a ball begins to form. Be careful not to overmix.

Tilted Brush Stroke

Scrape dough onto the counter and form into a flat disc. Wrap in plastic wrap and refrigerate for at least an hour or overnight. Alternatively, the dough may be made by hand.

Tilted Brush Stroke

Peel the squash, scoop out the seeds, and cut into 1-inch dice. Scatter the squash on the lined sheet pan.

Start with super cold ingredients for the crust and don’t  over-process or mix. Bring the dough together on the counter and chill well before rolling.

Tips for success

for the full recipe!

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