Truffled Squash and Chestnut Tartlets
The buttery sweetness and meaty texture of chestnuts pair perfectly with the soft and satisfying taste of squash. Together, they’re tossed in a fresh herb blend and baked to perfection in a flaky homemade crust crafted with Cabot Unsalted Butter. These personal tarts are an excellent addition to any seasonal menu, and with flavor this multifaceted, they’re sure to be a success any time of year.
24 ounces Buttery Tart Dough (see below)
1 tablespoon fresh sage, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
2 tablespoons Cabot Unsalted Butter
1 teaspoon salt
10 ounces milk
3 cups butternut squash, cubed, roasted
¾ cup peeled chestnuts, fully cooked, chopped
1½ teaspoons truffle oil, for garnish
1½ cups all-purpose flour, sifted
½ teaspoon salt
9 tablespoons Cabot Unsalted Butter, cold, cubed
¼ cup ice water, or more as needed
For the tarts
For the Buttery Tart Dough
To make the tart filling
PREPARE 12 each 4-inch tart shells with the Buttery Tart Dough, dock and blind bake at 350°F or until slightly golden. Set aside.
COOK the herbs in butter with salt until slightly browned, remove from heat and toss in the squash and chestnuts to coat. Set aside.
- MIX egg and milk to make a custard.
FILL each shell with ⅓ cup of squash mixture and 3 tablespoons of custard.
REDUCE heat to 320°F and bake until custard is set but not overcooked.
FINISH each with ⅛ teaspoon drizzle of truffle oil and garnish with sprigs of thyme.
To make the Buttery Tart Dough
- ADD flour, salt and butter to the food processor and pulse until crumbly.
ADD one tablespoon of cold water at a time, pulsing until crumbles are soft enough to knead and come together.
- KNEAD on a floured surface to form a disc.
WRAP the dough in plastic to chill and rest well before rolling, forming and baking.
- Serving Size
- 1 tartlet
- per serving
- 26 grams
- Saturated Fat
- 14 grams
- 130 milligrams
- 380 milligrams
- 36 grams
- 3 grams
- 2 grams
- 8 grams
- 100 milligrams