This tart is perfect for a side dish, a main dish served with a salad or as an appetizer! You are going to love this autumnal delight!
Ingredients
- Crust
1 1/2 sleeves 1 1/2 Buttery cracker rounds
1/3 cup 1/3 Nuts, pecans, almonds, walnuts or marcona almonds
1/3 cup 1/3 Butter, melted
- Squash Custard
1/2 1/2 Small onion, finely diced
1 clove 1 Garlic, minced
1 tsp 1 Fresh rosemary, chopped fine
2 leaves 2 Fresh sage, chopped fine
1 tsp 1 Parsley, chopped fine
1 sprig 1 Thyme, leaves removed and stem discarded
4 tbsp 4 Butter, divided
4 4 Large eggs
3/4 cup 3/4 Heavy cream
1/2 cup 1/2 Half and half
1 cup 1 Squash purée, pumpkin, butternut acorn or any winter squash variety
1 tsp 1 Dijon mustard
1 tsp 1 Kosher salt
1/2 tsp 1/2 Fresh ground black pepper
1/2 cup 1/2 Grated parmesan cheese
Directions
- Heat oven to 350°.
- In a food processor, pulse crackers and nuts together until fine, drizzle in melted butter until mixture is moist and comes together, Press into bottom of an ungreased 9 x 13 pan or 1/4 sheet pan and pressing up the sides about 1/2 inch.
- Bake @ 350° for 10 minutes and set aside to cool.
- In a small pan on medium-low heat, cook onions, garlic and herbs in 2 tablespoons butter, just until soft, about 5 minutes. set aside to cool.
- In a large bowl, whisk together all filling ingredients and pour into cooled crust.
- Bake @ 350° 25 minutes.
- Cool completely before cutting.
