Chanterelle Mushroom and Butternut Squash Tart with Burrata
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Cooking tools:
- Rolling pin
- Tart pan
- Pie weights
- Oven
- Stove
- Baking sheet
- Parchment paper
- Fork
- Saute pan
- Saucepan
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 8 ounces 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 tablespoons olive oil (divided)
- coarse salt
- freshly ground pepper
- 1 pound chanterelle mushrooms (chopped into bite size chunks)
- 3 tablespoons unsalted butter (divided)
- 1 medium shallot (peeled, halved and thinly sliced)
- 1/8 teaspoon ground nutmeg
- ½ cup balsamic vinegar
- 8 ounces fresh burrata (2 balls)
- 2 tablespoons thinly sliced fresh sage leaves
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