Squash & Aged White Cheddar Tart With Sage and Roasted Garlic Custard

recipe from eat me, delicious

1 pre-baked whole wheat tart shell
1 small butternut squash
1 tbsp butter
2 shallots, minced
1/2 teaspoon salt
3 eggs
1 cup heavy cream (18% cream)
1/2 cup half&half (10% cream)
2 garlic bulbs, roasted and mashed
1 tbsp minced sage
1/4 tsp cracked pepper
1 1/4 cups aged white cheddar



Preheat oven to 375 F.

Cut the squash where the long neck and the bulbous part meet. Peel the neck, halve it lengthwise and cut 1/8" thick half-moon slices. You should have about 2 cups. If you come up short, peel and seed the other half of the squash and cut enough slices to make up the difference.

Toss the squash with just enough oil to coat and a pinch of salt.

Line a small baking sheet with parchment paper or foil and spread the squash slices on it.

Roast until tender (about 15-20 minutes).

While the squash is roasting, heat butter in a small pan and saute the shallots with 1/4 tsp salt until crisp and golden. Set aside.

Lightly whisk the eggs in a small bowl. Add the cream, mashed garlic, pepper, and 1/4 tsp salt; whisk to combine.

To assemble the tart, sprinkle grated cheese over the surface of the pre-baked shell.

Evenly distribute the shallots and sage over the cheese.

Arrange the squash slices in a single layer and pour the custard over top.

Bake for 20-30 minutes, or until the custard is set and the top is lightly browned.