Parmesan Custard Tart with Butternut Squash

Ingredients

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 ounces finely grated Parmigiano-Reggiano (1 cup)
1 cup heavy cream
1 1/2 tablespoons olive oil
3/4 pound 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

Special equipment: a pastry or bench scraper; a 13 1/2- by 4-inch rectangular* or 8 1/2-inch round fluted tart pan with a removable bottom; pie weights or raw rice
Garnish:

Description

Epicurious
View Full Recipe