- 1/2-- recipe Basic Pie Dough
- large un-rimmed baking sheet
- 1 1/2pounds butternut squash, peeled, seeded and cubed
- 1medium red onion, chopped
- 1cup grated sharp cheddar cheese
- 1/4cup olive oil
- 2tablespoons chopped fresh sage or 1 tablespoon dried
- 1teaspoon sea salt
- -- Freshly ground black pepper, to taste
- -- Egg wash
- 1large egg yolk
- 1tablespoon cold water
For Basic Shortening-and-Butter Pie Dough, click here. For a Basic All-Butter Pie Dough, click here.
Preheat the oven to 375F.
Prepare the crust: Remove the chilled pie dough from the refrigerator and roll it out into a 12-inch circle on a lightly floured surface. Transfer the dough to a large un-rimmed baking sheet and refrigerate while you prepare the filling.
Prepare the filling: Combine all of the filling ingredients in a large bowl.
Using clean hands or a large spoon, toss until well mixed and the squash cubes and onion are well coated with the olive oil and sage.
Assemble the tart: Mound the squash mixture in the middle of the chilled pastry circle. Gently spread the mixture out toward the edge of the pastry, leaving a 2-inch border all around.
Fold the pastry border up over the filling, overlapping the edges and pressing the folds together every few inches.
Whisk the egg yolk and water in a small bowl, then use a pastry brush to brush the wash over the folded edges of the crust.
Bake for 40 to 45 minutes, until the crust is golden brown and the squash cubes are tender when pierced with a fork.
Reprinted with permission from A Year of Pies © 2012 by Ashley English, Lark, an imprint of Sterling Publishing Co., Inc.