While we’re on the topic of butternut squash I thought I may as well post this improvised tart I made with left over squash from my previous post. I bought one of those jumbo squash this time around so we’ve been eating a lot of it. I have to hold back making my absolute favorit squash loaf as i am trying to control the urge to bake 24/7. Baby Rain even sampled some of the pureed variety and of course he loves it – still haven’t encountered a food he wont eat, including greens, we are so fortunate!
This tart is a little involved as there are many components that require individual cooking and of course anything involving crust will take just a bit longer. It’s definitely worth it though and this crust is now one of my favorits. I have been improvising with different whole grain flours for a while and while I do use a combination of white AP flour you could substitute all whole grain if you like. This is a really flavourful crust which we’ve come to love and it pairs perfectly with these sort of Autumn root vegetable tarts.



