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Gallery Read the full recipe after the video. Recipe Summary Servings: 8 butternut-squash-tart-mbd107859.jpg
Ingredients For the Crust: 1 1/4 cups all-purpose flour 2 tablespoons toasted wheat germ 1 teaspoon sugar 1/4 teaspoon coarse salt 1/2 teaspoon baking powder 4 tablespoons cold unsalted butter, cut into pieces 1/3 cup low-fat buttermilk For the Filling: 1 medium butternut squash (about 1 3/4 pounds), peeled, halved, seeds removed, and cut into 1/2-inch slices 2 teaspoons vegetable oil 1/4 cup plus 2 tablespoons brown sugar 1/2 cup sliced almonds, toasted and ground 1/4 teaspoon coarse salt 1 large egg 1/2 teaspoon pure vanilla extract 1 tablespoon all-purpose flour, plus more for rolling 1 teaspoon raw sugar For the Garnish: 2 teaspoons sliced almonds, toasted
Cook’s Notes Dough can be frozen for up to 3 months.
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 butternut-squash-tart-mbd107859.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
butternut-squash-tart-mbd107859.jpg
butternut-squash-tart-mbd107859.jpg
Ingredients
Ingredients
1 1/4 cups all-purpose flour 2 tablespoons toasted wheat germ 1 teaspoon sugar 1/4 teaspoon coarse salt 1/2 teaspoon baking powder 4 tablespoons cold unsalted butter, cut into pieces 1/3 cup low-fat buttermilk
1 medium butternut squash (about 1 3/4 pounds), peeled, halved, seeds removed, and cut into 1/2-inch slices 2 teaspoons vegetable oil 1/4 cup plus 2 tablespoons brown sugar 1/2 cup sliced almonds, toasted and ground 1/4 teaspoon coarse salt 1 large egg 1/2 teaspoon pure vanilla extract 1 tablespoon all-purpose flour, plus more for rolling 1 teaspoon raw sugar
2 teaspoons sliced almonds, toasted
Directions
Make the crust: In a food processor, pulse flour, wheat germ, sugar, salt, and baking powder. Add butter and process until the largest pieces are the size of peas. Add buttermilk and pulse until dough just holds together. Wrap in plastic and pat into a rectangle. Refrigerate for 1 hour, or up to overnight.
Make the filling: Preheat oven to 450 degrees. On a rimmed baking sheet, toss squash with oil and 2 tablespoons brown sugar. Roast until golden and tender, about 15 minutes. Remove from oven and reduce temperature to 400 degrees.
In a bowl, stir together remaining 1/4 cup brown sugar, ground almonds, salt, egg, vanilla, and flour.
Roll out dough on lightly floured parchment paper to a 9-by-15-inch rectangle. Spread almond mixture on top, leaving a 2-inch margin around the edge. Top with squash. Fold dough over each side. Lightly brush crust with water and sprinkle with raw sugar. Chill until firm, about 30 minutes.
Bake on a rimmed baking sheet until crust is golden brown, 25 to 30 minutes. Sprinkle with sliced almonds.
Cook’s Notes Dough can be frozen for up to 3 months.
Cook’s Notes
Dough can be frozen for up to 3 months.
Reviews
Add Rating & Review
Reviews
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All Reviews for Toasted Almond and Butternut Squash Tart
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Toasted Almond and Butternut Squash Tart
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
