We thought that flammekueche, a savory Alsatian tart traditionally made with smoky bacon and caramelized onions, couldn’t get any better–until we introduced sweet cubes of butternut squash and a layer of tangy goat cheese. A less eggy take on quiche, this hearty tart is excellent as a luncheon showpiece; just serve with a simple mixed-greens salad. We’ve taken some of the pain out of tart-crust prep by calling for a tad more than you’ll use–and a foolproof trick for transferring the dough to the tart pan.
Yield:
6 servingsFor the dough:
Ingredients
1-1/2 cups all-purpose flour
1/2 teaspoon kosher or sea salt
10 tablespoons cold unsalted butter, cut into small pieces
3—5 tablespoons ice water, divided
Nonstick cooking spray
Instructions
First, make the pastry: In a food processor fitted with a steel blade, pulse flour and salt until combined. Scatter butter pieces over flour and pulse until texture resembles coarse sand. Add 3 tablespoons ice water and process until dough just starts to form clumps, adding up to 2 additional tablespoons, if needed. (Dough will still be loose and crumbly, but should easily form small clumps when pressed together between your fingers.) Transfer dough to a work surface; gather stray crumbs and gently knead dough until just cohesive enough to flatten into a rough disk. Wrap disk in plastic and refrigerate 30 minutes.
For the filling:
Ingredients
8 ounces thick-sliced bacon (about 9 slices), cut in half lengthwise and chopped into 1/2-inch pieces
2 tablespoons coarsely chopped fresh sage leaves
2 small red or yellow onions, halved lengthwise and thinly sliced
4—6 sprigs fresh thyme, divided
2 teaspoons kosher or sea salt, divided
Freshly ground black pepper, to taste
1/2 cup white wine, divided
1 medium-size butternut squash (about 21/2 pounds), peeled and cut into 1/2-inch dice
5 ounces fresh goat cheese (ch
Instructions
Meanwhile, start on the filling: In a large saut
