Woodstock Inn Herbed Winter Squash Tart with Cheddar Custard

You’ll love this colorful herbed winter squash tart with creamy cheddar custard from Vermont’s Woodstock Inn, featured on Weekends with Yankee.

By Yankee Magazine|May 15 2019|

Woodstock Inn Herbed Winter Squash Tart with Cheddar Custard

Woodstock Inn Herbed Winter Squash Tart with Cheddar Custard

Photo Credit: Lori Pedrick; styling by Liz Neily

For episode eight in our third season of Weekends with Yankee, cohost Amy Traverso headed to Vermont to visit the Woodstock Inn & Resort’s spectacular Kelly Way Gardens, where she learned about cooking with heirloom squash. Here, colorful winter squash, fresh herbs, and a creamy cheddar custard are the basis for this simple, delicious tart.

Ingredients

1 3/4 cups all-purpose, plus more for rolling the dough
1/4 teaspoon table salt
12 tablespoons (1 1/2 sticks) cold, unsalted butter, diced
1 to 3 tablespoons cold water

Instructions

First, make the crust: In a medium bowl, whisk together the flour and salt. Sprinkle the butter over the dry ingredients, then work it in with your fingertips until the dough looks like cornmeal with pea-sized lumps of butter. Add 1 tablespoon of the cold water and stir with a fork just until the dough comes together. If the dough is very crumbly, add the remaining water. Gather the dough into a ball, press it into a disk, then wrap in plastic wrap and chill for at least 45 minutes and up to 2 days.

Station Finder

Enter your zip code to find stations airing Weekends with Yankee in your area.

Weekends with Yankee Magazine!

Download our digital magazine, Weekends with Yankee Insiders’ Guide, for behind-the-scenes interviews, travel articles, recipes, and other bonus content from the TV series.

Read Now

Sponsors

Series funding for Weekends with Yankee is provided by

Weekends with Yankee is a production of WGBH Boston and Yankee Magazine and is distributed by American Public Television.