This recipe is from Montclair's own Woman in White, Ariane Duarte, of CulinAriane.

Butternut Squash & Smoked Gruyere Tart

1 ea pie dough

1 c butternut squash, peeled and small diced

1 Tb olive oil

1 Tb butter, melted

1/8 c brown sugar

¼ c water

1 qt heavy cream

7 eggs

1 Tb fresh thyme, chopped

Salt and pepper, to taste

1 c smoked Gruyere, grated

1 ea onion, small, diced

½ c parmesan cheese, grated

Preheat oven to 350 degrees F.

Roll the pie dough out thin and lay in pie pan. Place a sheet of wax paper on top and add dry beans or marbles to weigh it down as it bakes. Bake for 20-30 minutes or until golden brown. Remove from oven and cool.
In a large bowl, combine the butternut squash, olive oil, butter, brown sugar and water. Spread out on a sheet pan, covered with parchment paper and roast in the oven until tender, approximately 45 minutes. Remove from oven and cool.

In a food processor, combine the cream, eggs and thyme. Season with salt and pepper. Evenly spread the onion, the two cheeses and the roasted butternut squash in the baked pie crust. Pour the cream mixture into the tart up to the rim of the crust. Bake in the oven for approximately 30 minutes until firm. Remove and allow to cool.