Tart of the Month: Butternut Squash, Mushroom & Gruyere Tart

Since my last attempt was deemed a success, I've decided to make Tart of the Month a regular feature!  I will try to make a seasonal tart every month in honour of the name of this blog.  This tart also uses a very simple crust you just press into the pan rather than rolling out, but eventually I'll have to learn to roll dough.  

Here's what you need for this delicious tart that's great for dinner or brunch:

For the crust:
160 grams all-purpose flour (about 1 cup + 2 tablespoons)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon baking powder
1/4 cup extra-virgin olive oil
3 tablespoons ice water

For the filling:
1 medium butternut squash (about 3 cups cubed)
1 tablespoon butter
1 tablespoon olive oil
1 medium yellow onion, diced
1 clove garlic, minced
150 grams gruyere cheese, shredded (about a cup)
2 large eggs
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
100 grams diced pancetta
200 grams shiitake mushrooms
1/4 cup dry white wine

Preheat the oven to 425 degrees and make the crust.  In a food processor, combine the flour, salt, pepper, baking powder and pulse twice to mix.  

Then drizzle in the olive oil and ice water while the machine is running until it resembles coarse crumbs.  Scrape the sides and bottom of the food processor with a spatula and pulse one more time to combine.

Place the crumbs into a tart pan with a removable bottom.  You can also use a regular pie plate.  

Press the crumbs into the bottom and sides of the pan in an even layer.  Bake for 10 minutes.  

Meanwhile, peel and cube the squash and add it to the food processor.  

Process about a minute until the squash is finely chopped. 

Heat butter and oil in a large pan and add squash, chopped onion and minced garlic.  Cook for about 10 minutes.  

Place the squash in a bowl and let it cool for a few minutes.  Add the eggs, 2/3 of the shredded gruyere, salt and pepper.  

Mix together well and spread into the baked crust.  Put the tart back into the oven for 9 minutes.

Meanwhile, slice the shiitake mushroom caps.  Cook the diced pancetta in a hot pan for about a minute and add the mushrooms.

Cook add a little salt, pepper and the thyme and cook for about 5 minutes until browned.  Then add the wine and cook another minute until it mostly evaporates.  

Sprinkle the mushroom pancetta mixture over the baked tart.

Then sprinkle with the remaining shredded gruyere.  Bake another 5 minutes until cheese is melted.

Carefully remove the tart from the pan.  The crust is quite crumbly but it goes so well with the creamy, cheesy filling.  

You can serve the tart warm or at room temperature.  

This tasted better than I could have imagined and was pretty easy too.  So far, this tart experiment is going very well.  Can't wait to see what happens next month!