- 1 recipe Basic Pastry Dough, chilled
- 6 tablespoons extra virgin olive oil
- 2 pounds orange winter squash such as butternut, delicata, or Hubbard, peeled, seeded, and cut into ¼-inch-thick slices
- Kosher salt and freshly ground black pepper
- ¼ cup sugar
- 1 teaspoon ground allspice
- 4 ripe pears, peeled, cored, and cut into eighths
- 2 tablespoons sherry vinegar
- 2 leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, and swirled vigorously in a bowl of cold water to remove any grit
- ⅓ pound (5 ounces) Gorgonzola (or your favorite highquality blue cheese, such as Great Hill Blue or Stilton), crumbled
Caramelized squash and pears with blue cheese was at the top of my list of favorite fillings.
- On a lightly floured surface, roll the dough into a 16- inch circle, about. inch thick. Line a sheet pan with parchment paper. Fold the dough into quarters, transfer it to the sheet pan, and unfold. Cover with plastic wrap and refrigerate for 30 minutes.
- Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat. Add the squash slices, season with salt and pepper, and cook until the squash is tender and golden brown, about 6 minutes. Sprinkle with 2 tablespoons of the sugar and the allspice. Toss until the sugar has melted and caramelized on the squash. Remove from the heat and set aside.
- Heat 2 tablespoons of the olive oil in a second large sauté pan over medium-high heat. Add the pears and cook until golden and tender, about 12 minutes. Sprinkle with the remaining 2 tablespoons sugar and toss until the sugar has melted and caramelized on the pears. Add the vinegar and season generously with pepper. Set aside.
- Heat the remaining 2 tablespoons olive oil in a medium sauté pan over medium heat. Add the leeks, season with salt and pepper, and cook until tender, 5 to 6 minutes. Let cool.
- Preheat the oven to 375°F.
- Remove the pastry circle from the refrigerator. Spread the cooked leeks on the circle, leaving a 2-inch border. Alternate the squash and pears over the leeks spoke fashion. Pull up the edges of the crust and gently flip them over the filling to form a wide, rustic edge. Pleat the dough as necessary but do not crimp.
- Bake the tart until the crust is crisp and golden brown, 40 to 45 minutes. Sprinkle the blue cheese over the top of the tart and bake for an additional 5 minutes.
- Let rest for 5 minutes, then cut into wedges and serve.