BUTTERNUT-SAGE TART IN A WALNUT SAGE CRUST

Butternut and sage filling

• 4-5 cups butternut squash (1 squash)
• 2 tablespoons brown sugar
• 1 teaspoon cayenne pepper (adjust to taste)
• 3 tablespoons olive oil
• 2 tablespoons fresh sage leaves, minced
• 3 whole eggs
• 4 tablespoons cream
• 1 1/2 cup onion, small chop
• 3 cups cloves garlic, peeled and minced

Walnut Crust

• 3 cups walnuts
• 7 tablespoons butter
• 2 tablespoons fresh sage leaves, minced
• 1 whole egg
• 1 teaspoon sugar

1. Peel the butternut squash, seed it and cut it into 2 inch cubes.
2. In a large bowl add the brown sugar, cayenne pepper, and olive oil. Add the cubed squash and toss to coat all sides. Put on a baking sheet in a 350 degree oven for about 45 minutes until the squash in slightly caramelized.
3. To make the crust: Put the walnuts, butter, sugar, sage leaves and 1 egg in a food processor and process until it becomes completely mixed together. You will have to scrape down the bowl several times. Press the dough into a 11 inch tart pan with a removeable bottom. Bake in a 350 degree oven for about 10 minutes to set the crust.
4. In a medium sautee pan, add a little olive oil and when hot, add the onions, sage and minced garlic and cook until slightly soft.
5. Remove the caramelized squash from the oven and cool a bit. Put the squash, onion , garlic and sage mixture, 3 eggs, 4 tablespoons cream into a food processor and process until smooth.
6. Pour the squash mixture into the cooled walnut crust and smooth the top. Bake in a 350 degree oven for about 45 minutes. Watch for the top of the tart to darken, but don't let it get too dark.
7. Remove from the oven and cool a bit. Garnish with fried sage leaves. (Froth some egg white and dip and then fry in a little olive oil) OR make some savory whipped cream with just heavy cream, sage leaves and a pinch of salt.
8. Note: The fried sage leaves are delicious, but they get a little soggy if left on the tart, so make them fresh just before serving.