Savory Butternut Squash Tart with Sage and Dziugas Cheese

This savory tart combines the rich sweetness of butternut squash with the herbaceous notes of fresh sage and the robust flavor of grated Džiugas cheese. It's perfect for an autumnal gathering or a special dinner. The buttery, flaky crust is complemented by a smooth and creamy filling, making each bite a delight of textures and flavors. The addition of sage provides an aromatic touch, while the cheese adds a delightful sharpness. This tart is an excellent choice for those who love hearty and flavorful dishes. Preparing it requires some patience, especially for the crust, but the result is well worth the effort. You can serve it as a main course, a side, or even as a warm appetizer at your next get-together. Finally, garnishing with sage leaves adds a lovely visual and aromatic finish.

Ingredients

Crust

• 1/4 cup all-purpose flour
• 2.5 tsp chopped fresh sage
• 1/4 tsp salt
• 6 tbsp cold butter, cubed
• 2 tbsp cold margarine, cubed
• 2-4 tbsp cold water
• 1 egg white

Filling

• 3/4 of a medium-sized butternut squash, peeled and diced
• 1.5 tbsp oil
• A pinch of salt
• 1 cup heavy cream
• 1 cup grated Džiugas cheese
• 1 egg
• 1 egg yolk
• A dash of pepper
• A few sage leaves for decoration

Preparation Time

Total Time: 200 minutes (Prep: 60 min, Cook: 140 min)

Step-by-Step Instruction

1. Combine the Dry Ingredients: In a bowl, mix the flour, chopped sage, and salt.
2. Incorporate Fat: Add the cubed butter and margarine to the dry mixture. Gently blend using a pastry cutter or your fingers until a crumbly texture forms.
3. Form the Dough: Gradually add the cold water, one tablespoon at a time, mixing lightly until the dough holds together.
4. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least an hour to firm it up.
5. Roll Out the Dough: On a lightly floured surface, roll out the dough into a rectangle approximately 43cm wide and with raised edges.
6. Prepare the Crust for Baking: Gently prick the base and sides of the dough with a fork and let it rest for 30 minutes.
7. Preheat Oven: Set your oven to 190°C (374°F).
8. Blind Bake: Place the dough into a baking dish lined with parchment paper, cover with another parchment sheet and fill with baking beans. Bake for 18-20 minutes.
9. Remove Parchment and Beans: Carefully remove the parchment and beans. Continue to bake for another 10-15 minutes until the crust is golden.
10. Seal the Crust: Brush the crust's base and sides with the egg white and allow to bake for an additional 5 minutes to make it shiny.
11. Let It Cool: Leave the baked crust to cool in the form for about 15 minutes.
12. Prepare the Squash: Season the butternut squash cubes with salt and pepper, then sauté them lightly with oil until tender. Set aside.
13. Heat Cream: In a small saucepan, gently heat the cream over medium heat, stirring occasionally.
14. Make Filling: Remove the cream from heat and mix in the grated Džiugas cheese until well blended. Add salt and pepper to taste.
15. Combine Mixtures: Beat the whole egg and egg yolk together, and mix thoroughly into the cream and cheese mixture.
16. Add Squash: Gently fold the sautéed squash cubes into the cheese mixture.
17. Assemble the Tart: Pour the filling into the baked crust, spreading evenly.
18. Final Bake: Lower the oven temperature to 160°C (320°F) and bake the tart for about 30 minutes.
19. Rest the Tart: Upon removal from the oven, sprinkle with fresh sage and let the tart rest for 20 minutes to allow the flavors to meld.
20. Serve and Enjoy: Cut into slices and serve warm or at room temperature.

Tips

• Cold Ingredients: Ensure that the butter and margarine are very cold for a flaky crust.
• Filling Flavor: Add a pinch of nutmeg to the filling for extra warmth and spice.
• Blind Baking: Use any dried beans or rice if you don’t have baking beans for blind baking the crust.

Nutritional Information

• Calories: 310 per serving
• Protein: 8g
• Fat: 24g
• Carbs: 16g

Variations

• Gluten-Free Crust: Use a gluten-free flour blend instead of all-purpose flour.
• Dairy-Free Option: Substitute the cheese with a plant-based cheese and use coconut cream instead of heavy cream.
• Vegan Option: Replace the butter and margarine with plant-based alternatives and use flaxseed as an egg substitute.

Serving Suggestions

• Pairings: Serve with a fresh green salad or steamed vegetables for a complete meal.
• Garnish: Decorate with extra sage leaves and a sprinkle of crushed black pepper.

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