The sweet flavor of roasted kabocha squash in this baked savory tart is enhanced by ginger, maple syrup and mascarpone cheese, making it an excellent less sugary substitute for pumpkin pie.
Ingredients
- 2⅓ cups all-purpose flour (12 ounces)
- 1 teaspoon salt
- 8 ounces cold butter, cut in pieces
- ¼ cup ice water
- ½ of a 3-pound kabocha squash, peeled, seeded and cut into ½-inch-thick slices
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons maple syrup
- Kosher salt
- 1 tablespoon finely grated, peeled fresh ginger
- ⅓ cup granulated sugar
- 2 eggs
- ½ cup mascarpone cheese
- ¼ cup candied ginger, chopped
- Optional fresh toppings: nuts, pomegranate seeds or other garnish
Instructions
Tart Dough (Makes 2 crusts)
Heat oven to 375°F.
Put 1 cup of flour and the salt in the bowl of a mixer fitted with a paddle attachment. With the mixer on low speed, add the butter a handful at a time, slowly increasing the speed to medium until the butter is completely blended with the flour. Reduce the speed to low, add the remaining flour, mix just to combine. Add the water and mix until incorporated. The dough will come up around the paddle and should feel smooth, not sticky. Divide the dough in half, forming each piece into an 8-inch disc. Wrap and refrigerate for at least 1 hour before using. If the dough does not rest, it will shrink as it bakes. Put the second disc in the freezer for another time.
On a floured counter. roll out the chilled dough into a 12-inch circle. Carefully transfer to a 9-inch tart pan with a removable bottom, trimming the edges flush with the rim of the pan. Freeze until very firm, 15–20 minutes.
Prick the bottom of the tart shell with a fork and line with parchment paper or foil. Add dry beans three-quarters up and place on a rimmed baking sheet. Bake on the lowest rack of the oven until the crust is no longer wet and has started to brown, 25–30 minutes. Remove the beans and parchment and bake for another 5 minutes, until the bottom begins to brown.
*Note: Store-bought tart shell or pie crust can be substituted for the homemade tart dough.
Tart Filling (Makes 1 (9-inch) tart)
Preheat oven to 450°F.
Toss the squash with the oil, maple syrup, ginger and salt. Arrange in a single layer on a sheet pan and roast for 10–15 minutes. Flip the squash and roast for another 5–10 minutes or until the squash is golden and tender, but not mushy. Set aside, dropping the oven temperature to 375°F.
Mix the granulated sugar, eggs, mascarpone cheese and candied ginger together and pour into the hot tart shell, making sure to evenly distribute the ginger. Arrange the roasted kabocha slices on top of the custard mixture. Sprinkle with the raw sugar. Bake until the custard is set and browned, about 20 minutes.
Cool at least 20 minutes before serving. The tart is best served warm. Garnish with optional fresh toppings such as nuts and seasonal pomegranate seeds (arils).
