Criollo Tart with Malbec Onions, Roasted Squash and Criollo Cheese on a Seeded Crust

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Place the butternut squash on a baking tray and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and the black pepper. Roast for 25 minutes, until tender with golden edges. Remove and let it cool slightly.

2. 2

   2. Meanwhile, make the crust. In a bowl, combine the all-purpose flour, sunflower seeds, sesame seeds, and 1/2 teaspoon salt. Add the cold butter and rub it in with your fingertips until sandy. Add 1 egg and the cold water; bring together without overworking until a dough forms. Wrap and let rest for 15 minutes.

3. 3

   3. In a wide skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onions and a pinch of salt; cook for 10 minutes, stirring, until softened. Add the sugar and Malbec wine, reduce the heat, and cook 12 to 15 minutes more until the liquid reduces and the onions are glossy and soft. Stir in the fresh thyme and let cool for a few minutes.

4. 4

   4. Roll out the dough on a lightly floured surface and line a 24 cm / 9 1/2-inch tart pan. Prick the base with a fork. Bake at 190 °C / 375 °F for 12 minutes for a light blind bake.

5. 5

   5. In a bowl, whisk the 2 eggs with the heavy cream, nutmeg, and a pinch of salt. Mix in half of the criollo cheese.

6. 6

   6. Spread the roasted squash and the Malbec onions over the pre-baked crust. Pour the egg and cream mixture over the top. Scatter the remaining criollo cheese and finish with the grated sardo-style cheese.

7. 7

   7. Bake the tart at 190 °C / 375 °F for 30 to 35 minutes, until the filling is set and the top is golden.

8. 8

   8. Let rest for 10 minutes before slicing so the filling can settle. Serve warm.