Description
This Roasted Butternut Squash and Brown Butter Tart features a buttery, flaky crust filled with a smooth, spiced butternut squash custard that is enhanced by the rich, nutty flavor of brown butter. Perfect as a seasonal dessert or a special treat, it combines the natural sweetness of roasted squash with warm spices, creating a comforting and elegant dish.
Ingredients
Scale
For the Roasted Butternut Squash
- 1 medium butternut squash (about 2-3 cups, peeled and cubed)
- Olive oil (for roasting)
- Salt (to taste)
For the Tart Crust
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter (chilled, plus extra for greasing)
- ½ teaspoon sea salt
- 1 tablespoon ice water (if needed)
For the Filling
- ½ cup unsalted butter (for browning)
- ¾ cup brown sugar (packed)
- 2 large eggs
- 1 cup heavy cream
- ½ teaspoon ground nutmeg (plus extra for garnish)
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
Instructions
- Preheat and Roast Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, peel, and cube it into roughly 1-inch pieces. Toss the cubes with olive oil and a pinch of salt, then spread them evenly on a baking sheet. Roast for 25-30 minutes until tender and lightly caramelized.
- Make Brown Butter: While the squash roasts, melt ½ cup of unsalted butter in a small saucepan over medium heat. Stir frequently until the butter foams and turns a golden brown color with a nutty aroma, about 5-7 minutes. Remove from heat and set aside to cool slightly.
- Prepare Tart Crust Dough: In a mixing bowl, combine 1 ½ cups all-purpose flour with ½ teaspoon sea salt. Cut chilled ½ cup unsalted butter into the flour mixture using a pastry blender or fingers until it resembles coarse crumbs. If needed, add up to 1 tablespoon of ice water gradually to bring the dough together. Form into a disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes to firm up.
- Blind Bake Tart Crust: Roll out the chilled dough on a floured surface into a 12-inch circle. Transfer it carefully to a greased 9-inch tart pan, pressing the dough into the edges. Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove the parchment and weights, then bake for an additional 10 minutes until the crust is golden and set. Remove from oven and set aside.
- Prepare Filling and Assemble: In a large mixing bowl, add the roasted butternut squash, brown sugar, eggs, heavy cream, ground nutmeg, ground cinnamon, and ½ teaspoon sea salt. Using an immersion blender or food processor, puree the ingredients until smooth and creamy. Pour the filling into the pre-baked tart crust, smoothing the top evenly.
- Bake the Tart: Bake the filled tart at 375°F (190°C) for 30-35 minutes, or until the custard is set and a knife inserted near the center comes out clean.
- Cool and Serve: Allow the tart to cool at room temperature for at least 15 minutes to let the filling set properly before slicing. Optionally, sprinkle a pinch of ground nutmeg on top as a garnish before serving.
Notes
- Roasting the butternut squash enhances its natural sweetness and flavor, key to a rich filling.
- Chilling the tart dough before baking prevents shrinkage and keeps the crust flaky.
- If you don’t have pie weights, dried beans or rice can be used for blind baking.
- Allow the tart to cool to ensure the custard filling firms up well for clean slices.
- This tart pairs beautifully with a dollop of whipped cream or vanilla ice cream.
