Recipe Details

Ingredients

• 4 cups 1/2-inch peeled butternut squash cubes (from 1 medium [2-pound] squash)

• 8 small (8 ounces total) shallots, peeled, root ends trimmed, and halved

• 2 tablespoons extra-virgin olive oil

• ½ teaspoon freshly grated nutmeg

• 1 ¾ teaspoons, plus 1/8 teaspoon kosher salt, divided

• ¾ teaspoon black pepper, divided

• 1 frozen puff pastry sheet, thawed (from 1 [17.3-ounce] pkg.)

• 3 ounces Gruyère cheese, shredded (about 3/4 cup)

• 3 ounces Fontina cheese, shredded (about 3/4 cup)

• 2 large egg yolks

• ¼ cup crème fraîche

• 1 teaspoon grated lemon zest, plus 1 teaspoon fresh juice, divided (from 1 lemon)

• 2 teaspoons fresh thyme leaves

• 2 teaspoons sherry vinegar

• 1 cup loosely packed baby arugula (about 1/2 ounce)

Description

1. Preheat oven to 400°F. Toss together squash, shallots, oil, nutmeg, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper in a large bowl. Spread mixture in a single layer on a rimmed baking sheet. Bake in preheated oven until vegetables are tender, about 30 minutes. Let coo1 15 minutes.

2. While vegetables cool, roll pastry sheet into a 16- x 10-inch rectangle on a large piece of parchment paper. Carefully transfer parchment paper with pastry rectangle to a large baking sheet. (If needed, re-stretch pastry rectangle.) Using a paring knife, score a 1-inch border around edges of pastry rectangle; prick area inside border with a fork. Bake at 400°F until light golden, about 12 minutes; remove from oven.

3. Stir together Gruyère, Fontina, egg yolks, crème fraîche, lemon zest, thyme, vinegar, squash mixture, 3/4 teaspoon of the salt, and remaining 1/2 teaspoon pepper in large bowl. Gently spread mixture inside border of baked pastry rectangle.

4. Return to oven, and bake at 400°F until cheese is melted and crust is golden brown, about 12 minutes. Toss together arugula, lemon juice, and remaining 1/8 teaspoon salt; sprinkle over top of tart. Cut tart into about 4- x 3 1/2-inch pieces, and serve immediately.