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Red Kuri Squash Tart

Red Kuri Squash Tart with Parmesan and Fontina

Chef Norbert
Prep Time 1 hr
Cook Time 45 mins
Total Time 1 hr 45 mins
Course Main Course
Cuisine Mediterranean
Servings 8 slice
Calories 348 kcal

Recommended Equipment

King Arthurs Pastry Blender



  • 9 ounce all-purpose flour
  • 4 ounce butter cold
  • 5 tbsp water chilled
  • 1 ounce Parmesan grated


  • 22 ounce Red Kuri Squash
  • 2 each Egg medium-sized
  • 4 ounce half and half
  • 1 ounce cornstarch
  • 1 pinch sea salt
  • 1 pinch nutmeg freshly grated
  • 1 1/2 cups water from the steamed Red Kuri Squash
  • 4 ounce fontina cheese shredded


Make the dough

  • Measure flour in a large bowl, add parmesan cheese and cold cubed butter. Using a pastry blender, cut the butter into the flour. Continue cutting the butter until the mixture resembles coarse crumbs, the butter pieces will be about the size of peas. Add the ice-chilled water and mix the dough. Wrap dough and place in cooler.
    9 ounce all-purpose flour, 4 ounce butter, 5 tbsp water, 1 ounce Parmesan

Roll the Dough

  • To roll, lightly flour dough on the table. Roll out gradually, periodically letting dough rest for a moment before continuing. Roll dough to a thin round approximately 13” in diameter, then trim to make a 12” circle (refrigerate and save trimmings for patching). Use a 9 1/2” fluted tart pan, with a removable bottom. Spray tart pan with a nonstick spray. Lay dough loosely into the tart pan, letting it relax a bit. Gently press dough into the pan. Roll a rolling pin over the edges of the tart pan to get a clean cut. Place the tart pan in the refrigerator and chill. Preheat oven to 350 F.

Blind bake the Crust:

  • Line the pan with parchment paper and fill it with dried beans. Set the tart pan on a baking sheet and bake on the middle rack until the sides are set, approximately 20 minutes. Remove parchment paper and dried beans, and continue baking another 10 to 15 minutes, or until the crust feels fairly firm to the touch and just starts to brown. Once baked, remove from the oven and completely cool.

Make the filling,

  • Cut the squash (with the skin) into equal 2-inch pieces. Steam until soft and then cool to room temperature. Reserve 1 1/2 cups of water from the steamer and set aside. Add the steamed squash and eggs to a food processor and puree. Combine the 1 1/2 cups of reserved water from the steamer, corn starch, half and half to a saucepan, bring to a boil. Reduce to a simmer and cook sauce for approximately 5 minutes, stirring frequently. Season with a pinch of nutmeg and a pinch of sea salt. Add the sauce to the pureed squash, add the shredded Fontina cheese and blend until all ingredients are mixed well. Set aside.
    22 ounce Red Kuri Squash, 2 each Egg, 4 ounce half and half, 1 ounce cornstarch, 1 pinch sea salt, 1 pinch nutmeg, 1 1/2 cups water from the steamed Red Kuri Squash, 4 ounce fontina cheese

Fill and bake the tart:

  • Preheat oven to 350 F.
    Spread the squash filling evenly into the tart shell. Transfer to the oven and bake for approximately 30 minutes or until the center is just set. Remove from the oven and rest for 10 minutes.

Plate the tart

  • Remove tart from fluted tart pan and cut into 8 slices. Serve with glazed Red Kuri Squash or a mixed green salad on the side.


Serving: 1slice | Calories: 348kcal | Carbohydrates: 35g | Protein: 10g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 26mg | Sodium: 317mg | Potassium: 346mg | Fiber: 2g | Sugar: 2g

Nutrition information is calculated using an ingredient database and should be considered an estimate

Keyword Fall, Fontina, Red Kuri, Squash, Tart, Vegetable
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