Upside Down Butternut Squash Tart Recipes

BUTTERNUT SQUASH TART WITH CHILE HONEY

Steps:

• For the crust: Butter a 9-inch springform pan. Put the flour, sugar and 1/2 teaspoon salt in a food processor and pulse to combine. Add the butter and process until thoroughly combined with no visible chunks of butter. Add the egg and pulse until the dough just starts to clump. Transfer the dough to the springform pan and press it evenly on the bottom and 1 inch up the sides. Refrigerate for 30 minutes.
• For the filling: Adjust an oven rack in the middle position and preheat the oven to 375 degrees F.
• Toss the butternut squash slices with the melted butter, sage, 1 tablespoon honey and 1 teaspoon salt in a large bowl.
• Sprinkle the Parmesan and breadcrumbs evenly on the bottom of the crust, then scatter over 1/2 cup of the gruyere cubes. Lay out a single layer of butternut squash slices, breaking off pieces of squash to fill any gaps. Scatter another 1/2 cup of gruyere over the squash. Top with the rest of the butternut squash slices and then the remaining 1/2 cup gruyere.
• Put the springform pan on a baking sheet and bake, until the squash can be pierced easily with a knife, about 1 hour and 40 minutes to 1 hour 50 minutes. (If the crust gets too dark, cover loosely with foil.)
• Meanwhile, combine the vinegar, crushed red pepper and the remaining 2 tablespoons honey in a microwave-safe bowl large enough to contain it (the honey may boil over in the microwave). Microwave for 30 seconds to heat up the honey and infuse the chile flavor. Reserve.
• Drizzle the tart all over with the chile-infused honey and serve immediately.

BUTTERNUT SQUASH-SPINACH TART

Steps:

• Make the crust: Combine the olive oil and water in a measuring cup. Pulse the flour and 1 teaspoon salt in a food processor. With the machine running, add the olive oil mixture and pulse until the dough clumps together, adding up to 1 more tablespoon water if needed. Turn out onto a piece of plastic wrap; press into a disk and wrap. Let sit at room temperature while you make the filling.
• Make the filling: Wrap the squash in a kitchen towel and wring out as much liquid as possible; transfer to a large bowl. Repeat with the spinach and add to the squash; stir to break up any clumps. Add the ricotta, fontina, parmesan, half-and-half, scallions, parsley, 2 eggs, the nutmeg, 1 1/2 teaspoons salt and a few grinds of pepper; mix until combined.
• Position a rack in the bottom of the oven; preheat to 375 degrees F. Brush a quarter sheet pan or 9-by-13-inch straight-sided baking pan with olive oil. Cut off one-quarter of the dough; set aside. Roll out the remaining dough into an 11-by-15-inch rectangle on a floured surface. Trim the edges with a fluted cutter or a knife and ease into the pan. Spread the filling over the dough.
• Roll out the reserved dough into a 6-by-12-inch rectangle on a floured surface. Cut lengthwise into 10 strips with the fluted cutter; arrange in a lattice pattern over the filling, trimming as needed. Fold in the overhanging edges. Beat the remaining egg with a pinch of salt and brush on the crust. Bake until the crust is golden and the filling is set, about 50 minutes. Let cool on a rack 30 minutes before cutting.

BUTTERNUT SQUASH TARTE TATIN

Steps:

• Do ahead:
• Place a rack in upper third of oven; preheat to 350°F. Butter a 10" springform pan or cake pan and line bottom with a parchment paper round. Cut off neck from squash. Peel neck and bulb until you reveal the orange flesh underneath (you might need to take off a few layers). Slice both pieces in half lengthwise; scoop out seeds. Slice all squash pieces crosswise 1/4" thick. Arrange on a rimmed baking sheet. Melt 3 Tbsp. butter in a small saucepan and drizzle over squash. Sprinkle with ¼ cup granulated sugar and a pinch of salt and toss to coat. Arrange squash in a single layer (use a second rimmed baking sheet if needed) and roast until tender and just starting to curl around the edges but not yet browned, 30-35 minutes. Let cool. Carefully move oven rack to highest position and increase oven temperature to 400°.
• Meanwhile, cut remaining 3 Tbsp. butter into pieces and set aside. Bring lemon juice, 3/4 cup granulated sugar, and 3 Tbsp. water to a boil in a large saucepan over medium-low heat, stirring with a heatproof rubber spatula until sugar is dissolved. Continue to cook, swirling pan often (do not stir), until caramel is light amber in color, 6-8 minutes. Remove from heat and add reserved butter a piece at a time, stirring after each addition until incorporated and smooth. Once all the butter has been added, stir in vanilla and remaining 1/4 tsp. salt. Pour caramel into prepared springform pan and tilt to coat bottom. Let cool.
• Starting with slices from the neck, layer squash in an overlapping rosette pattern over caramel. Sprinkle with 1 Tbsp. granulated sugar. Arrange remaining squash over first layer, placing pieces wherever needed to create an even thickness of squash across entire tart (this layer doesn't need to be pretty since it won't be visible). Sprinkle with remaining 1 Tbsp. granulated sugar and chill while you roll out the puff pastry.
• Let pastry sit at room temperature about 4 minutes to soften slightly. Roll out on a lightly floured surface, dusting with more flour as needed to prevent sticking and rotating a few times, to a round that's a little over 11". Using pan as a template, trim excess dough to make an 11" round. Using a fork, prick pastry in 12-15 places. Drape pastry over squash and use a spoon to tuck edges in slightly between squash and sides of pan.
• Bake tarte Tatin 20 minutes. Reduce oven temperature to 350°F and continue to bake until pastry is puffed and golden brown, 45-50 minutes. Transfer to a wire rack and let cool in pan 10 minutes.
• If using a springform pan, remove ring and carefully invert tarte Tatin onto rack (take care as some of the hot caramel could drip). If using a cake pan, set rack upside down over pan and invert tarte Tatin onto rack. Let cool 20 minutes.
• Meanwhile, whisk cream in a small bowl to soft peaks. Beat in powdered sugar and cinnamon.
• Serve tarte Tatin warm topped with dollops of cinnamon whipped cream.
• Do Ahead
• Tarte Tatin can be baked 10 hours ahead. Store loosely wrapped at room temperature. Reheat in a 250°F oven.

UPSIDE-DOWN BUTTERNUT SQUASH TART

Steps:

• Position an oven rack in the middle of the oven and preheat to 400 degrees F.
• Put the puff pastry on a cutting board, put an inverted 10-inch nonstick ovenproof skillet on top and cut the pastry with a knife. Transfer the pastry round to a parchment-lined baking sheet and poke all over with a fork. Refrigerate until ready to use.
• Put the sugar in the bottom of the 10-inch skillet. Heat over medium heat, shaking the skillet frequently, until the sugar is a dark caramel color, about 5 minutes. Let cool 5 minutes.
• Meanwhile, separate the necks and bulbs of the squash using a sharp knife. Reserve the bulbs for another use. Cut the stems off the necks and peel the necks with a peeler. Using a mandoline, slice the squash as thinly as possible while keeping them as whole circles.
• Start to arrange 1 layer of overlapping squash slices over the bottom of the skillet in concentric circles. Sprinkle with half the thyme, half the sage and 1/2 teaspoon salt. Lay down another layer of squash and top with the remaining thyme and sage and another 1/2 teaspoon salt. Top with any remaining squash and place the puff pastry round on top.
• Transfer the skillet to a baking sheet and bake until the pastry is golden brown, about 45 minutes. Let cool for 3 minutes in the skillet and invert onto a plate. Top with freshly grated Parmesan.