Butternut Squash Tart with Gruyère and Mushrooms


butternut squash

Mmmmm… this is one of those recipes that is so much more than it seems. Freshly made crust with creamy butternut squash topped with crispy pancetta, sautéed mushrooms, and melted cave aged gruyère cheese. This savory tart does not have any cream or butter – it’s both healthy and addicting!

Butternut Squash Tart with Gruyère and Mushrooms


  • Crust
  • 5.6 ounces all-purpose flour (about 1 cup plus 2 tablespoons)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon baking powder
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons ice water
  • Cooking spray
  • Filling
  • 3 cups precubed peeled butternut squash
  • 2 tablespoons extra-virgin olive oil, divided
  • 3/4 cup prechopped onion
  • 2.5 ounces cave aged Gruyère cheese, shredded and divided (about 2/3 cup)
  • 2 large eggs
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 ounces prechopped pancetta
  • 5 ounces presliced cremini mushrooms
  • 1/4 cup dry white wine


  1. Preheat oven to 425F
  2. For the crust, lightly spoon flour into a measuring cup. Level off excess with a knife.
  3. Combine flour and next 3 ingredients in a food processor, then pulse 2 times until combined.
  4. Combine 1/4 cup oil and 3 tablespoons ice water in a small bowl. With processor on, slowly add oil mixture through food chute, and process dough until well incorporated. The dough will be very crumbly at this point. Coat the 9-inch pie plate with cooking spray. Press dough into an even layer in bottom and up sides of pie plate.
  5. Place crust into preheating oven, and bake for 10 minutes.
  6. For the filling, place squash in food processor (do not clean from dough), and process until squash is finely chopped.
  7. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan. Add squash and onion to pan and sauté for 9 minutes.
  8. Combine half of cheese (about 1/3 cup), eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
  9. Add cheese and egg mixture into the butternut squash mixture when it is done.Remove crust from oven when done. Spoon squash mixture over crust and spread evenly.
  10. Return tart to 425F oven and bake 9 minutes.
  11. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add pancetta; cook 1 minute or until beginning to brown. Add mushrooms; cook for 7 minutes or until browned. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add wine; cook 1 minute or until liquid almost evaporates. Remove tart from oven.
  12. Arrange the mushroom mixture evenly over top of tart; sprinkle with the remaining 1/3 cup cheese. Return tart to 425F oven. Bake 3 until cheese melts.

Recipe is adapted from Cooking Light.

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