Butternut Squash Tart with Goat Cheese | Williams Sonoma

Name: Butternut Squash Tart with Goat Cheese | Williams Sonoma
Total time: 75 min
Ingredients: 1 1/4 cups (6 1/2 oz./200 g) all-purpose flour, plus more for dusting; 1 Tbs. sugar; 1/4 tsp. kosher salt; 8 Tbs. (1 stick) (4 oz./125 g) cold unsalted butter, cut into 1/4-inch (6-mm) pieces; 3 Tbs. ice water; 1 butternut squash, about 1 1/2 lb. (750 g), peeled, halved lengthwise and seeded; 1 shallot, thinly sliced; 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil, plus more as needed; Kosher salt and freshly ground pepper; 2 oz. (60 g) goat cheese, crumbled; 4 fresh rosemary sprigs; 1 egg, lightly beaten with 1 Tbs. water; Flaky sea salt

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Butternut Squash Tart with Goat Cheese Savory tarts are exceptionally versatile—you can cut them into small slices and serve as an appetizer, or pair larger

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Ingredients

1 1/4 cups (6 1/2 oz./200 g) all-purpose flour, plus more for dusting
1 Tbs. sugar
1/4 tsp. kosher salt
8 Tbs. (1 stick) (4 oz./125 g) cold unsalted butter, cut into 1/4-inch (6-mm) pieces
3 Tbs. ice water
1 butternut squash, about 1 1/2 lb. (750 g), peeled, halved lengthwise and seeded
1 shallot, thinly sliced
1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil, plus more as needed
Kosher salt and freshly ground pepper
2 oz. (60 g) goat cheese, crumbled
4 fresh rosemary sprigs
1 egg, lightly beaten with 1 Tbs. water &nbsp;
Flaky sea salt