*  Exported from  MasterCook Mac  *

                            Winter Squash Tart

Recipe By     : The Greens Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Main courses, vegetarian*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Winter squash or pumpkin -- about 1-1/2 lb
                        Olive oil
                        Salt and pepper
   1      recipe        Tart dough
   2      md            Leeks (about 4-5 oz) -- mostly white parts
   2      tb            Butter
   2                    Eggs
     1/3  c             Creme fraiche or heavy cream
     1/2  c             Milk
   2      oz            Gruyere cheese -- grated
     1/2  ts            Thyme leaves -- finely chopped
   1      ts            Parsley -- finely chopped
                        Nutmeg

Preheat oven to 400 F.  Cut the squash in half, remove the seeds and
pulp, brush the surface with oil, a nd season with salt and pepper.
Place the halves, cut side down, on a baking sheet, and bake until
the skin is puckered and the squash is soft, about an hour.  Remove
it from the oven, let it cool enough to handle easily, then scoop out
the flesh.  Pass the flesh through a food mill or chinoise to smooth
out the texture.  There should be about 1-1/2 cups.  Freeze any extra.

While the squash is baking, prepare the tart dough.  Partially bake
it and set aside.

Trim the leeks, quarter them lengthwise, slice them into 1/4" squares
(slices work too) and wash them well.  Melt the butter in a skillet,
add the leeks, and cook over medium-high heat until they are tender,
7 to 10 minutes.  Add a little water after the first 3 or 4 minutes
to help the cooking and keep them from burning.  Season with salt.

Beat the eggs in a bowl with the creme fraiche or cream, milk, and
squash.  Stir in the leeks, grated cheese, and herbs.  Season to
taste with salt, pepper, and a few scrapings of nutmeg.

Set the oven heat at 375 F.  Pour the batter into the tart shell and
bake in the center of the oven until it is firm and flecked with
spots of brown from the melted cheese, about 45 to 50 minutes.

Remove the tart from the oven, let it set for 5 to 10 minutes, and
serve it on a platter.

Makes one 9- or 10-inch tart. (10-inch quiche dish)

Notes: Can prepare squash ahead. After that, actual kitchen work is
not too much.  Would be nice for company.

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