Chanterelle Mushroom and Butternut Squash Tart with Burrata is a warm flavored, seasonal way to celebrate.
- 8 ounce disc chilled pie dough (recipe of your choice)
- all-purpose flour (as needed for rolling)
- 1 pound peeled, butternut squash (cut into ½‑inch dice)
- 4 tablespoon olive oil (divided)
- coarse salt and freshly ground pepper (as needed)
- 1 pound chanterelle mushrooms (chopped into bite size chunks)
- 3 tablespoon unsalted butter (divided)
- 1 medium shallot (peeled, halved and thinly sliced)
- 1/8 teaspoon ground nutmeg
- ½ cup balsamic vinegar
- 8 ounce fresh burrata (2 balls)
- 2 tablespoon thinly sliced fresh sage leaves
On a lightly floured surface using a lightly floured rolling pin, roll pastry dough to about a 12-inch round, a generous 1/8‑inch thick. Carefully fold dough in half, and slide it onto rolling pin. Transfer to a 9‑inch fluted tart pan with removable bottom. Unfold the dough, easing it gently into pan; do not stretch dough. Press the dough into place, then run your roller over the edges of the pan, trimming it flush with the top all the way around. Transfer lined tart pan to a parchment-lined baking sheet and refrigerate until chilled.
Meanwhile, set the oven rack to the center position and preheat to 375 degrees F.
Once chilled, prick bottom of tart shell all over with a fork, line with parchment paper that extends beyond the rim at least 1 ½‑inches all around. Fill with pie weights or dried beans; bake on center rack of heated oven for 15 minutes. Remove parchment and weights, and continue to bake until set and lightly golden, about 15 minutes more. Remove from oven, let cool.
Raise oven temperature to 425 degrees F.
Toss diced butternut squash with 2 tablespoons olive oil and a generous pinch each salt and pepper. Spread mixture onto a parchment-lined, rimmed baking sheet in as close to a single layer as possible. Roast in heated oven, tossing occasionally, until caramelized and nicely browned on the edges, about 40 minutes.
Meanwhile, heat a large sauté pan over medium-high heat, add 2 tablespoons butter and remaining 2 tablespoons olive oil. Add chopped mushrooms and a generous pinch each salt and pepper. Sauté, tossing occasionally, until the moisture is released, then reabsorbed and mushrooms are beginning to brown, about 8 minutes. Stir in sliced shallots and continue to cook until they begin to brown on the edges, 3 or 4 minutes more. Remove from heat, stir in nutmeg and set aside.
Place vinegar in a small sauce pan set over medium-high heat. Cook until reduced by half, about 8 minutes. Swirl in remaining 1 tablespoon butter, set aside.
In a large bowl fold together roasted butternut squash and sautéed mushrooms. Season with salt and pepper if necessary. Pour the mixture evenly across the bottom of the baked pie shell. Tear burrata into pieces, scattering them across the top of the tart. Garnish with sage. Serve warm or at room temperature with the balsamic sauce on the side for drizzling.