Ingredients
For tart shell
- 1 1/4 cups all-purpose flour
- 2 1/2 teaspoons finely chopped fresh sage
- Rounded 1/4 teaspoon salt
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into cubes
- 2 tablespoons cold vegetable shortening, cut into pieces
- 2 to 4 tablespoons ice water
- 1 large egg white (yolk reserved for filling), lightly beaten
For filling
- 2 oz finely grated Parmigiano-Reggiano (1 cup)
- 1 cup heavy cream
- 1 1/2 tablespoons olive oil
- 3/4 lb piece butternut squash, peeled, seeded, and cut into 1/2-inch pieces (2 cups)
- 3/8 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1 whole large egg
- 1 large egg yolk
Description
Pieces Of Butternut Squash Form A Glorious Mosaic In These Rich Squares Of Parmesan Custard.
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