Autumn Butternut Tart (Week 46)

We had guest this weekend and I thought.....what better time to try out something totally new on an unsuspecting couple. Thank GOD they were good sports and this little gem is rather tasty.

I had to run a few errands (such as tracking down a donor who's check needed to be rewritten) otherwise I would have missed (yet again) the farmers market at Kaiser ......and Mike and Sandy Smith. Their organic leeks and Swiss chard made this recipe fabulous.

3 c. chopped butternut
1 leek chopped
1 bunch of Swiss chard
2 tbsp. Bari olive oil
1 c. Gruyere cheese, shredded
2 cloves of garlic, minced
Dash of nutmeg
Salt and pepper to taste
3 eggs beaten
1 pie crust

Place oil in sauté pan. Add butternut squash, leeks, chard and sauté till lightly brown, tossing gently. Chard should be wilted and leeks slightly caramelized. Remove from heat and let cool. Remove any excess water or moisture.

Prepare tart pan (with removable bottom),grease, line with pastry. Preheat oven to 400.. Bake tart for 15 minutes till dry. Let cool.

Toss shredded cheese in to the veggies (cooled) and add the eggs and seasoning. Pour vegetable mixture in to tart and bake for 30 minutes or until set. Cool for 10 minutes before serving.