Savory Pumpkin Tart (Citrouillat)

Ingredients

For the filling:

• 2 pounds pumpkin (sugar or cheese, for example) or butternut squash, peeled, seeded and cubed
• Pinch kosher salt
• 1 tablespoon unsalted butter
• 1 medium yellow onion, peeled, halved and thinly sliced
• ¼ cup fresh chopped parsley
• 3 garlic cloves, peeled
• Freshly ground black pepper

For the pastry:

• 4 ½ cups all-purpose flour
• ½ tablespoon kosher salt
• ¾ cup (1 1/2 sticks) unsalted butter, chilled and cubed
• 1 egg yolk, slightly beaten
• ½ cup heavy cream

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    701 calories; 34 grams fat; 21 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 86 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 12 grams protein; 124 milligrams cholesterol; 653 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. The night before serving, toss squash with salt in a bowl. Place a heavy weight on top, cover with plastic, and refrigerate overnight.
2. To make pastry, combine flour and salt in a large bowl. With pastry cutter or fork, cut in butter until it forms coarse crumbs. Add 1 to 11/3 cups very cold water, a few tablespoons at a time, until mixture just comes together. Form dough into a ball, cover with plastic, and refrigerate overnight.
3. The next day, preheat oven to 425 degrees. Grease large baking sheet. Drain squash. In saucepan over medium heat, melt remaining butter. Sauté onion, stirring occasionally, until soft and golden, 7 to 10 minutes.
4. On floured surface, roll out dough into a 17- by 12-inch rectangle. With long side facing you, spread squash evenly over right half of dough. Top with onion, parsley and garlic cloves; season with salt and generous grind of pepper.
5. Dab edges of dough with water. Fold left half over filling and pinch edges firmly to seal. Brush crust with egg yolk. Using knife, cut slit in center of crust, pulling back edges slightly to form a 2 1/2-inch hole.
6. Transfer crust to baking sheet. Bake for 20 minutes; reduce heat to 350 degrees and continue baking until squash is fork tender and crust is well browned, 35 to 40 minutes longer. Slowly pour cream into crust vent. Let cool for at least 30 minutes before serving. Serve warm or at room temperature.