Roast Butternut Squash Tart

• 2 1/2 cups flour
• 8 tbsp (1 stick) butter, chopped
• 1/3 cup finely grated Parmesan cheese
• 2 None egg yolks
• 1 tbsp lemon juice
• 1 lb butternut or acorn squash, peeled, seeded and sliced
• 1 large zucchini, halved lengthwise, sliced
• 2 tbsp olive oil
• 4 oz goat cheese or feta cheese, crumbled
• 2 None eggs
• 1/4 cup light cream
• 1 bunch lemon thyme, leaves stripped from stems

1. For the pastry, combine flour, butter and Parmesan cheese in food processor. Process to form fine crumbs. Add egg yolks, lemon juice and 1 tbsp chilled water. Pulse until mixture just comes together, adding more water if needed. Wrap in plastic wrap and refrigerate for 30 mins.
2. Preheat the oven to 400u0b0F. Line a baking pan with parchment paper. Arrange squash and zucchini in a single layer on pan. Drizzle with oil and season to taste. Bake for 20-25 mins, until cooked through and golden.
3. Reduce oven temperature to 350u0b0F. Lightly grease a 13 x 4-inch rectangular tart pan with removable bottom. Roll out pastry between 2 sheets parchment paper to a 15 x 6-inch rectangle. Press into prepared pan and trim edges. Prick with a fork. Refrigerate for 15 mins.
4. Line tart crust with parchment paper and fill with pie weights. Bake for 10 mins. Remove weights and paper and bake for 5-10 mins, until golden. Arrange squash, zucchini and cheese in crust.
5. Whisk eggs and cream in small bowl. Season to taste and pour into crust. Scatter with lemon thyme leaves. Bake for 15-20 mins, until just set.

flour, butter, parmesan cheese, egg yolks, lemon juice, butternut, zucchini, olive oil, goat cheese, eggs, light cream, lemon thyme

Taken from recipes-plus.com/api/v2.0/recipes/32612 (may not work)