Butternut Squash And Swiss Chard Tartlet

• Butternut Squash and Swiss Chard Tartlet
• 1 recipe pate brisee (pastry dough)
• 3 cups Butternut squash cut in fine dice
• 2 cups Swiss chard leaves chopped
• 2 leeks, washed trimmed, and finely sliced (white and light green part only)
• 1/2 cup grated gruyere cheese
• 2 tablespoons unsalted butter
• 3 large eggs
• 1 cup cream
• salt and pepper to taste
• Fine herb salad (see below)
• Herb Salad
• 1/3 cup Italian parsley leaves
• 1/3 cup chervil leaves
• 1/3 cup chives cut in 1/4 inch pieces
• 1/3 cup tarragon leaves

1. In a saute pan add butter and melt on medium high heat. Add leek slices and squash and saute until squash starts to get tender. Add salt and pepper. Add chard and continue to cook until chard is wilted. Remove from heat.rnRoll out pastry dough and cut to fit 6 4"tartlets pans with removable bottoms. Place on baking sheet. Dock tartlets and bake in 400 degree oven for 10 minutes. Remove and divide cheese between pans and top with filling. rnWhisk together eggs and cream in a glass measuring cup. Add salt and pepper and nutmeg. Pour in tartlet pans to not quite full. Put in 400 degree oven and turn down to 350. Bake about 15 minutes until golden brown and puffed up. Top with herb salad. Serve immediately.
2. Wash and dry leaves and dress with a squeeze of lemon and a few drops of fruity olive oil

butternut, pate brisee, butternut, swiss chard, leeks, gruyere cheese, unsalted butter, eggs, cream, salt, herb salad, salad, italian parsley, chervil leaves, chives, tarragon leaves

Taken from food52.com/recipes/10251-butternut-squash-and-swiss-chard-tartlet (may not work)