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.
Directions
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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.
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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.
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FILL each shell with ⅓ cup of squash mixture and 3 tablespoons of custard.
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REDUCE heat to 320°F and bake until custard is set but not overcooked.
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FINISH each with ⅛ teaspoon drizzle of truffle oil and garnish with sprigs of thyme.
- ADD flour, salt and butter to the food processor and pulse until crumbly.
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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.
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WRAP the dough in plastic to chill and rest well before rolling, forming and baking.