Mushroom, Butternut Squash & Gruyère Tart
December 2010
Paul Roberts, the estate director of Bond Estates, adds nutmeg to the mushrooms in this buttery tart because the warm spice works well with the savory complexity of a Cabernet Sauvignon.
You should consider allowing comments/questions without having to rate the recipe. I haven't made this yet, but plan to. However, I have to wonder about the quantity of butternut squash used. Your recipe indicates 11 1/2 pound squash? Could that be a typo? I have a pretty good sized squash that weighs in at about 2.5 pounds. About how many cups of cubed squash was used?
I love this tart! I used Gouda instead of gruyere mostly because I confused two recipes and got the wrong cheese, but it was great- I did not find the filling to be excessive as the previous commenter did.
The topping mixture is actually just enough for 2 tarts of this size. If you make it as written, it becomes more of a thicker vegetable pie.