This tart has long been an essential—and award-winning—item on the menu at Popina Bakery in London’s Notting Hill. Named for the Latin word for “eatery,” the bakery takes a rather imaginative approach to simple, seasonal fare, as evidenced by this melding of ingredients. Trust us, it makes an accolade-inducing appetizer or late-morning entrée.–Isidora Popovic
LC As We Like It Note
Rather than leave the squash and onion raw before incorporating them into the tart, we prefer to sauté or roast them until sweet and softened. But that’s just us. If you don’t have a fluted tart pan with a removable bottom, simply make the recipe in a 9-inch pie tin—just remove the slices with extra care when serving. And although you can substitute whichever tart crust you’ve committed to memory, we really actually prefer the slightly nutty flavor imparted by the spelt in this recipe.
Butternut Squash and Parmesan Tart
- Quick Glance
- 30 M
- 1 H
- Serves 8
Special Equipment: 9-inch fluted tart pan with a removable bottom
- For the spelt dough
- 1 2/3 cups spelt flour, plus more for the work surface
- 1 teaspoon quick-acting dry yeast
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 large egg
- 1/4 cup warm water
- For the tart
- Unsalted butter, for greasing the tart paan
- Spelt Dough
- 1 small red onion, thinly sliced
- 14 ounces butternut squash, peeled, seeded, and cut into matchsticks
- 2/3 cup heavy cream
- 1 large egg
- 3 tablespoons finely grated Parmesan cheese
- 1 teaspoon salt
- 1/3 teaspoon ground black pepper
- Make the spelt dough
- 1. Preheat the oven to 325°F (160°C).
- 2. Mix the flour, yeast, and salt in a large bowl. Make a well in the center and pour in the oil, egg, and water. Draw everything together with your hands until a soft dough forms.
- 3. Transfer the dough to a lightly floured surface and knead for a couple of minutes. The dough should be soft but not sticky. If it’s sticky, add a little flour and knead again.
- Make the tart
- 4. Butter a 9-inch fluted tart pan with a removable bottom.
- 5. Roll out the dough with a rolling pin until 1/8 inch thick. Line the tart pan, tucking the dough into the edge of the pan. Don’t trim the edges just yet.
- 6. Place the onion and butternut squash in a mixing bowl and toss gently.
- 7. In a separate bowl, combine the cream, egg, Parmesan, salt, and pepper and whisk well.
- 8. Pour half the cream mixture into the tart crust. Scatter the onion and butternut squash over the cream mixture. Pour the remaining cream mixture over the top. Trim the excess pizza dough neatly around the edges.
- 9. Bake the tart 30 to 35 minutes, until golden. Remove from the oven and let cool for a few minutes before slicing. Serve warm or cold.