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NYT Cooking

Roasted Mushroom and Butternut Squash Tart Recipe

clock
2.5 hours

Ingredients
Vegetarian
∙ Serves 8
Produce
  • 1 lb Butternut squash
  • 2 tbsp Chives
  • 3 Leeks, large
  • 10 oz Oyster or other mushrooms
  • 1 tsp Thyme, leaves
Condiments
  • 1 Lemon juice, Fresh
Baking & Spices
  • 1 1/2 tsp Active dry yeast
  • 1 1/4 cups All-purpose flour
  • 1 Black pepper
  • 1/4 tsp Red pepper flakes
  • 1 1/2 tsp Sea salt, fine
  • 1 Sea salt, Fine
  • 1 tsp Sugar
  • 3/4 cup Whole-wheat or rye flour
Oils & Vinegars
  • 7/16 cup Olive oil, extra-virgin
Dairy
  • 1 cup Cheddar or gruyere cheese, grated white
NYT Cooking: This is a substantial tart with a crunchy, whole-grain dough. Don’t be put off by the yeast in the dough. It makes it both airy and crisp, and isn’t at all hard to handle. You don’t even need a mixer

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