Butternut Squash, Bacon & Onion Tarts



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


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:


6 servings

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