*  Exported from  MasterCook Mac  *
                             Winter Squash Tart
 Recipe By     : The Greens Cookbook
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main courses, vegetarian*
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    winter squash or pumpkin -- about 1-1/2 lb
                         olive oil
                         salt and pepper
    1      recipe        tart dough
    2      medium        leeks (about 4-5 oz) -- mostly white parts
    2      tablespoons   butter
    2                    eggs
      1/3  cup           creme fraiche or heavy cream
      1/2  cup           milk
    2      ounces        Gruyere cheese -- grated
      1/2  teaspoon      finely chopped thyme leaves
    1      teaspoon      finely chopped parsley
 Preheat oven to 400F.  Cut the squash in half, remove the seeds and pulp,
 brush the surface with oil, a nd season with salt and pepper.  Place the
 halves, cut side down, on a baking sheet, and bake until the skin is p uckered
 and the squash is soft, about an hour.  Remove it from the oven, let it cool
 enough to handle easily, then scoop out the flesh.  Pass the flesh through a
 food mill or chinoise to smooth out the texture.  There should be about 1-1/2
 cups. [Freeze any extra.]
 While the squash is baking, prepare the tart dough.  Partially bake it and set
 Trim the leeks, quarter them lengthwise, slice them into 1/4-inch squares
 [slice s work too] and wash them well.  Melt the butter in a skillet, add the
 leeks, and cook over medium-high heat unti l they are tender, 7 to 10 minutes.
 Add a little water after the first 3 or 4 minutes to help the cooking and keep
 t hem from burning.  Season with salt.
 Beat the eggs in a bowl with the creme fraiche or cream, milk, and squash.
 Stir in the leeks, grated cheese, and herbs.  Season to taste with salt,
 pepper, and a few scrapings of nutmeg.
 Set the oven heat at 375F.  Pour the batter into the tart shell and bake in
 the center of the oven until it is firm and flecked with spots of brown from
 the melted cheese, about 45 to 50 minutes.
 Remove the tart from the oven, let it ret for 5 to 10 minutes, and serve it on
 a platter.
 Makes one 9- or 10-inch tart. [10-inch quiche dish]
 Notes: Can prepare squash ahead. After that, actual kitchen work is not too
 much.  Would be nice for company.
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