Acorn Squash Tart

This turned out fantastic. I think it is one of the best things I have ever made!

Acorn Squash Tart

crust:
1 1/2 c. flour
1/2 c. butter (1 stick)
1/2 t. salt
1/4 t. ground black pepper
tiny dash of cardamom
3 or 4 T. cold water

filling:
3 eggs, slightly beaten
2 c. mashed, cooked acorn squash (about two medium squashes)
1/3 c. milk
2 T. butter, melted
3 T. honey
1/8 t. salt

Preheat oven to 425˚.

To make the crust: in a medium bowl, combine flour, salt, and pepper. Using a pastry blender, cut in cold butter until it looks like crumbs. Add dribbles of cold water, just 1 tablespoon water at a time, until dough is just moistened enough to form dough into a ball.

On a lightly floured surface, roll the dough to a 15-inch circle.


Carefully place dough in an ungreased 11-inch tart pan with a removable bottom.


Press gently into fluted sides of pan; trim edges.

Generously prick the bottom with a fork (so it won't bubble up while baking). Line with a double thickness of foil (to help keep it down and keep it from over-browning). Bake for 10 minutes.

Remove foil and bake another 8-10 minutes until golden. Set aside on a wire rack. Decrease oven temperature to 350˚.


To make squash:
Rinse outside of 2 medium- sized squash; cut in half and remove seeds. Place squash halves, cut sides down, in a large roasting pan. Bake, uncovered, at 375˚ for 45 to 60 minutes. Poke with a fork to make sure it is tender and done. Let stand until cool enough to handle. Scoop pulp out of shells and mash; cover and chill (I cooked the squash one day and left it in the fridge overnight to make the tart the next day).


For filling: in a large bowl, combine eggs, squash, milk, melted butter, honey, sage, and salt.


Place crust-lined pan on a pizza pan. Spoon squash mixture into crust, smoothing top.


Bake at 350˚ about 40 minutes or until set and a knife inserted near the center comes out clean. Remove and cool slightly on a wire rack (about 20 minutes).

Remove sides of tart pan; carefully place tart on a serving platter.