honeynut squash tart recipe with hazelnut crust

This was my first time roasting (and consuming) honeynut squash. I need to say, it’s divine. If you’re not acquainted with honeynut squash, they appear to be child butternut squash however a lot smaller. They are so tiny and so cute you’ll need to purchase a number of of them. I opted for 2 at my farmer’s market right here in Tribeca as a result of I couldn’t resist. Because of their petite measurement, they’re a lot simpler to arrange versus bigger kinds of squash. That stated, for those who can’t discover honeynut squash in your meals retailer, you’ll be able to simply use another number of winter squash for this recipe comparable to butternut squash or acorn squash, nonetheless, you’ll most definitely solely want one of many bigger varieties since they’re double the scale of honeynut.

This recipe is exclusive in that it doubles as a predominant dish and likewise a dessert. There’s no added sugar of any type right here nonetheless the squash is so extremely candy that this recipe tastes as if there may be honey or some sort of sugar swirled inside. I’m making this recipe at my household’s house subsequent week for Thanksgiving as a predominant dish however you’ll be able to serve it nonetheless you’d like.

I’m utilizing hazelnut flour on this recipe however don’t be intimidated by it as a result of you’ll be able to certainly use almond flour, if it’s extra handy. I occur to like the style of hazelnut flour so I choose it over almond flour any day. This is the 10-inch tart baking dish I’m utilizing, as nicely, in case you’re curious as to the easiest way to current this tart in your vacation desk.

Lastly, I’m utilizing recent sage leaves and recent thyme for the garnish so as to add a pop of gorgeous coloration. You also can use recent rosemary or another hearty winter herb. Enjoy.

Honeynut Squash Tart Recipe with hazelnut flour crust and sage and fresh thyme

Honeynut Squash Tart Recipe with hazelnut flour crust and sage and fresh thyme


Honeynut Squash Tart with Hazelnut Crust

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This tart is a spin on the basic pumpkin pie with none added sugar, gluten or dairy. It's one of many best recipes you'll ever make with lower than 5 components. The result’s a naturally candy and scrumptious tart that may be served as a predominant meal or as a dessert.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings eight folks
Author Amie


Tart Crust

  • 2 three/four cups hazelnut (or almond) flour
  • 1/2 tsp. sea salt
  • four Tbsp. extra-virgin olive oil
  • 1 massive egg nicely overwhelmed
  • pinch cumin

Squash Filling

  • 2 honeynut squash
  • sea salt to style
  • recent sage or thyme for garnish


Tart Crust

  • Preheat the oven to 350 levels F. Prepare a 10 inch tart baking dish (see above for the one I exploit for my tarts) with olive oil. Transfer to a rimmed baking sheet.
  • In a big bowl, mix the flour with the ocean salt. Mix nicely, then add the oil and blend nicely till clumps kind. Add within the overwhelmed egg and proceed to combine nicely till it resembles a dough consistency. Transfer the dough to the ready pie dish. Press the dough into the bottom of the pie dish and up the perimeters utilizing your fingers till it’s evenly distributed. Sprinkle floor cumin on prime.
  • Use a fork to poke holes within the dough on the bottom and up the perimeters to permit for air circulate. Transfer to the oven on the rimmed baking sheet for 20 minutes or till golden brown. You will see among the olive oil effervescent up however don't fear as a result of this crust shall be baked as soon as once more with the filling inside (I attempted baking the crust with much less oil and the perimeters crumbled so the quantity of oil known as for on this recipe is required).

Squash Filling

  • While the crust is baking, put together the squash. Slice every squash in half lengthwise with a pointy knife and take away any seeds and discard. Place the 4 halves on a rimmed baking sheet lined with parchment paper face up and drizzle the squash and cavity with olive oil, sprinkle with salt.
  • When the crust is completed take away it from the oven, increase the temperature of the oven to 425 levels F and roast the squash till very tender about 40-45 minutes. It is vital that the squash may be very tender and never laborious as a result of that is the tart "filling".
  • Remove the squash from the oven and put aside to chill for five minutes. Scoop out the flesh utilizing a big spoon and switch to a small meals processor. Purée till clean and season to style with salt, if wanted. Spoon the squash puree into the pie crust and sprinkle with sea salt. Bake for an additional 25 minutes at 400 F or till the crust is a deep golden brown and the squash is ready.
  • Remove from the oven and put aside to chill for at the least 30 minutes earlier than serving with recent sage and/or recent thyme. Season to style with salt and serve.
  • Store leftover tart slices stacked on prime of one another within the fridge for as much as four days or within the freezer for as much as 1 month in a sealed glass container.

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