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Ingredientes
- 2 lb kabocha or possibly butternut squash
- 1 Tbsp. extra virgin olive oil
- 1 1/2 c. rinsed thinly-sliced leeks (white and pale green parts only)
- 3 lrg Large eggs
- 3/4 c. lowfat milk
- 1/3 c. whipping cream
- 1 Tbsp. minced fresh sage leaves
- 3/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1 x refrigerated 11"-round pie dough (half of a 15-ounce package)
- 3/4 c. shredded gruyere or possibly parmesan cheese (abt 3 ounce)
Direcciones
- Cut squash in half crosswise and scoop out seeds. Place cut-side down on a 12- by 15-inch baking pan or possibly sheet, cover with foil, and bake in a 425 degree regular or possibly convection oven till soft when pierced, 25 to 40 min. When cold sufficient to handle, scoop out flesh and whirl in a blender or possibly food processor till smooth. You will need 1 1/2 c. puree.
- Meanwhile, pour oil into a 10- to 12-inch frying pan over medium-high heat. When warm, add in leeks and cook, stirring occasionally, till soft, about 10 min. Let cold to room temperature, about 10 min.
- In a bowl, whisk Large eggs, lowfat milk, and cream to blend. Whisk in squash puree, sage, salt, and pepper.
- Unfold pie dough and ease gently into a 9-inch tart pan with removable rim, pressing against sides of pan; trim off overhanging dough flush with rim. Place tart pan on an uninsulated baking sheet. Scatter leeks, then cheese proportionately over bottom of crust; pour in squash mix (throw away any filling which does not fit in shell).
- Bake on the bottom rack of a 425 degree regular or possibly 375 degrees convection oven for 20 min; reduce heat to 375 degrees (350 degrees for convection oven) and bake till custard is puffed up and browned, 10 to 15 more min. Let cold 10 min, then remove pan rim. Serve hot or possibly at room temperature, cut into wedges.
- This recipe yields 6 to 8 servings.
- Comments: You can cook and puree the squash and cook the leeks (steps 1 and 2) up to 1 day ahead; cover separately and chill. If you have leftover squash puree, freeze it for stirring into soup or possibly risotto.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 6 servings | |
| Calories 205 | |
| Calories from Fat 106 | 52% |
| Total Fat 12.0g | 15% |
| Saturated Fat 5.4g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 392mg | 16% |
| Potassium 545mg | 16% |
| Total Carbs 17.0g | 5% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.63g | 3% |
| Protein 9.59g | 15% |
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