Butternut Squash Tart With Pumpkin Seed Crust

• Crust
• roasted salted pumpkin seeds↗1⁄4 cup
• all-purpose flour↗1 cup
• butter, chilled and diced↗6 tablespoons
• cold water1⁄4 cup
• Filling and topping
• cooked squash↗1 cup
• heavy cream↗1⁄4 cup
• butter↗1 -2 tablespoon
• large egg, beaten↗1
• salt↗3⁄4 teaspoon
• pepper↗1⁄4 teaspoon
• thinly sliced gruyere or 4 ounces aged gouda cheese4 ounces

Step-by-step instructions

1. 1

   For the crust, process the pumpkin seeds in a food processor until ground to a meal. Add the flour and butter and process to the texture of a coarse meal. Add the water and process until the mixture forms a ball.

2. 2

   Flatten to a disk and sprinkle with flour. Roll to about 1/8-inch thickness and press into a tart pan. Prick with a fork and chill for 30 minutes. Bake at 425 degrees for 20 minutes or until golden.

3. 3

   Combine the squash with the cream, butter, egg, salt and pepper and mix well or process until smooth. Spoon into the cooled tart shell.

4. 4

   Slice the cheese into strips and arrange them on the tart to form a lattice. Bake at 375 for 20 to 25 minutes or until filling is slightly puffed and cheese is melted.