Butternut Squash Tart

BUTTERNUT SQUASH TART

1 lb. (about 2 cups) butternut squash, cubed

2 Tbl olive oil

1 tsp paprika

16 oz. pkg frozen spinach

3 cups flour

1 cup butter, softened

1 tsp salt

8 oz. swiss cheese sliced or shredded

1/2 tsp nutmeg

2 Tbl brown sugar

3 eggs

1 cup cream

2 Tbl flour

Prepare a baking sheet with nonstick spray.

Heat oven to 400*.

Toss cubed squash, olive oil and paprika until combined.

Spread on prepared baking sheet and roast at 425* for about 20 minutes, until softening and starting to brown.

Meanwhile, thaw spinach and squeeze dry.

In a small mixing bowl, work together 3 cups flour, softened butter and salt until a soft smooth dough forms.

Press dough evenly into tart pan, and prick bottom with fork.

Remove roasted squash from oven and bake empty tart shell for 10  minutes at 425*.

Remove tart shell from oven, and lower oven temp to 350*.

Create layers in partially baked tart shell:

    Half of swiss cheese

    Spinach sprinkled with nutmeg

    Roasted butternut squash

    Remaining half of swiss cheese

    Brown sugar sprinkled evenly over cheese

Beat together eggs, cream, and 2 Tbl flour, and pour carefully over all layers.

Bake tart at 350* for 45 minutes until set and golden brown.

Let stand 10 minutes to firm up before slicing to serve.

(Optional: sprinkle with 2 slices crisp crumbled bacon to serve.)

About 8 servings

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