Image of Truffled Squash and Chestnut Tartlets

Truffled Squash and Chestnut Tartlets

Category

Appetizers

Servings

12

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.

Ingredients

    For the tarts

  • 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

  • 6 eggs

  • 10 ounces milk

  • 3 cups butternut squash, cubed, roasted

  • ¾ cup peeled chestnuts, fully cooked, chopped

  • 1½ teaspoons truffle oil, for garnish

    • For the Buttery Tart Dough

  • 1½ cups all-purpose flour, sifted

  • ½ teaspoon salt

  • 9 tablespoons Cabot Unsalted Butter, cold, cubed

  • ¼ cup ice water, or more as needed

Image of Truffled Squash and Chestnut Tartlets

Directions

    To make the tart filling

    1. 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.

    2. COOK the herbs in butter with salt until slightly browned, remove from heat and toss in the squash and chestnuts to coat. Set aside.

    3. MIX egg and milk to make a custard.

    4. FILL each shell with ⅓ cup of squash mixture and 3 tablespoons of custard.

    5. REDUCE heat to 320°F and bake until custard is set but not overcooked.

    6. FINISH each with ⅛ teaspoon drizzle of truffle oil and garnish with sprigs of thyme.

    To make the Buttery Tart Dough

    1. ADD flour, salt and butter to the food processor and pulse until crumbly.

    2. ADD one tablespoon of cold water at a time, pulsing until crumbles are soft enough to knead and come together.

    3. KNEAD on a floured surface to form a disc.

    4. WRAP the dough in plastic to chill and rest well before rolling, forming and baking.

    Nutrition

    Nutrition

    Serving Size
    1 tartlet
    per serving
    Calories
    410
    Amount/Serving % Daily Value
    Fat
    26 grams
    33%
    Saturated Fat
    14 grams
    70%
    Cholesterol
    130 milligrams
    43%
    Sodium
    380 milligrams
    17%
    Carbs
    36 grams
    13%
    Fiber
    3 grams
    11%
    Sugar
    2 grams
    Protein
    8 grams
    Calcium
    100 milligrams
    8%