- 2-1/2 oz. Gruyere cheese, finely grated
- 2 large eggs, lightly beaten
- 1-1/2 cups whole wheat pastry flour
- 3 Tbsp. pine nuts, toasted and chopped
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1/4 tsp. baking powder
- 1/4 cup Arbequina or Arbosana EVOO
- 3 Tbsp. ice water
- 3 cups peeled and cubed butternut squash
- 4 tsp. Arbequina or Arbosana EVOO
- 3/4 cup chopped onion
- 4 garlic cloves, thinly sliced
- 1 bunch Swiss chard, trimmed and thinly sliced (about 5 cups)
- 1 Tbsp. Traditional Balsamic Condimento
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- Lightly spoon flour into dry measuring cups. Level with knife. In a food processor, combine flour, 1-1/2 Tbsp. nuts, 1/4 tsp. salt, 1/4 tsp. pepper, and baking powder. Pulse to combine. Combine 1/4 cup Arbequina EVOO and 3 Tbsp. water in a small bowl. With processor on, slowly add oil mixture through the food chute. Process until dough is crumbly. Sprinkle dough into a 9-inch pie plate coated with cooking spray. Press dough evenly into bottom and up the sides of pie plate. Bake at 400 degrees until lightly browned, about 20-24 minutes.
- Preheat oven to 400 degrees.
- Combine cubed squash and 1 tsp. Arbequina EVOO on a rimmed baking sheet coated with cooking spray. Toss. Bake at 400 degrees for 25 minutes, stirring just once.
- Heat a large nonstick skillet over medium heat. Add remaining 3 tsp. (1 Tbsp.) Arbequina or Arbosana EVOO to the pan and swirl to coat. Add onion and garlic. Saute 7 minutes. Add chard, Traditional Balsamic Condimento, 1/2 tsp. salt and 1/4 tsp. pepper. Cook 3 minutes or until chard wilts. Combine the chard mixture with the eggs and 2 oz. cheese in a large bowl. Add squash and remaining half of the nuts. Toss gently to coat.
- Pour the squash mixture into the crust, and sprinkle with the remaining cheese. Bake tart at 400 degrees until the filling is set, about 20-25 minutes.