Braised Garlic-Squash Tart With Gouda | Oregonian Recipes

Ingredients

• 1 refrigerated pie crust
• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds kabocha squash, peeled and cubed
• 2 medium shallots, chopped
• 1/4 teaspoon fresh thyme leaves
• 4 cloves garlic, chopped
• 1/2 cup white wine
• 1/2 teaspoon salt
• Freshly ground black pepper
• 4 ounces aged gouda cheese, shredded
• 1/2 cup toasted hazelnuts, skins rubbed off, chopped (see note)