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Squash and Mushroom Pie

November 26, 2012

This is a lovely fall dish. You could serve it alongside a simple salad for a sensational meal — plus the leftovers are pretty tasty too!

You will need:

  • 1/3 c whole wheat flour
  • 2/3 c plus 2 T all-purpose flour
  • 3/4 t salt, divided
  • 3/4 t pepper, divided
  • 1/4 t ground mustard powder, scant
  • 1/4 t garlic powder
  • 1/4 t baking powder
  • 1/4 c plus 2 T olive oil divided
  • 3 T ice water
  • 3 cups  butternut squash, peeled and cubed
  • 1/2 c onion, chopped
  • 2 cloves garlic, peeled and cut in half
  • 2 T fresh thyme
  • 1 c shredded cheese (I used a Swiss/Emmentaler blend. Gruyere would also be yummy)
  • 2 eggs, lightly beaten
  • 4 oz pancetta, chopped
  • 8 oz baby bella mushrooms, chopped
  • 1/4 c dry white wine

Then you will…

  1. Preheat oven to 425°. Lightly coat a 9-inch pie plate with cooking spray.
  2. To prepare crust, combine both flours with 1/4 t each of salt, pepper, mustard powder, garlic powder, and baking powder in a food processor; pulse until combined.
  3. Combine 1/4 cup olive oil with the ice water in a small bowl.
  4. With processor on, slowly add oil mixture through chute, and process until dough is crumbly. Sprinkle dough into the prepared 9-inch pie plate. Quickly press dough into an even layer in bottom and up sides of pie plate. Place crust into preheating oven, and bake for 10 minutes.
  5. To prepare filling, place squash, onion and garlic in the same food processor (do not clean from dough), and process for 1 minute or until finely chopped.
  6. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add squash mixture to pan; sauté for 9 minutes, stirring occasionally. Stir in the thyme.
  7. While squash cooks, mix together 1/2 c of the cheese, the eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir into squash mixture (be careful to stir continuously while adding to avoid scrambled eggs!).
  8. Remove crust from oven; spoon squash mixture over crust, and spread evenly. Return tart to 425° oven; bake 9 minutes.
  9. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat.
  10. Add pancetta; cook 1 minute or until beginning to brown.
  11. Add mushrooms; cook for 7 minutes or until browned. Stir in remaining salt and pepper.
  12. Add wine; cook 1 minute or until liquid almost evaporates.
  13. Remove tart from oven. Arrange the mushroom mixture evenly over top of tart; sprinkle with the remaining.
  14. Return tart to oven and bake 3 to 5 minutes, or until cheese melts.
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