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?Read More
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.Read More
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.Read More