Tarts offer an incredible way to showcase seasonal veggies and flavors. By incorporating them into a rich filling of eggs and yogurt and baking within a flaky, buttery pastry crust, this version shines with the delightful combination of sweet roasted squash, sharp pecorino cheese, and aromatic herbs like rosemary and sage for the perfect and cozy dish.
Taking inspiration from the classic quiche, this tart has a filling base of eggs, however, instead of using milk and cream, I opt for whole milk Greek yogurt, which enhances the protein content and yields a thicker, creamier, custardy texture. I find myself making this tart frequently because it serves as an excellent foundation to experiment with whatever ingredients are in season or waiting in your kitchen. Sometimes, I even prepare a double batch of the pastry crust and store one in the freezer to make fun recipes like this even more accessible for impromptu cooking.
Ingredients for the Rosemary Pecorino Squash Tart:
For the Pastry Crust:
- All-Purpose Flour: I typically use einkorn or spelt all-purpose flour, but regular flour works just as well.
- Salt: Essential for giving the crust flavor.
- Rosemary: Adds an extra layer of aromatic flavor to the crust.
- European Butter: I prefer using French or Irish butter, as there is a noticeable distinction between European and American butter and a little more flavor in European in my opinion.
For the Filling:
- Eggs: Ideally, opt for organic, pastured (or free-range), USDA A or AA eggs marked with the Certified Humane or Animal Welfare Approved seal. I understand this can be a bit complex, but egg quality matters, especially in the States. I suggest at least choosing pastured or free-range eggs.
- Greek Yogurt: Always go for whole milk yogurt; the less processed, the better. The fat content is crucial for achieving a light texture.
- Garlic: For more depth of savory flavor.
- Pecorino Romano: This delightful goat cheese is best when purchased as a block and grated fresh, ensuring it’s bursting with flavor. Make sure it’s the real deal with the official Pecorino stamp of approval.
- Rosemary and Sage: These aromatic, woodsy herbs pair wonderfully with the cheese and sweet squash, infusing the dish with a depth of flavor.
- Roasted Squash: I had some leftover honeynut squash, but you can use any cubed or sliced squash that has been pre-cooked.
- Extra Virgin Olive Oil: A dash of extra fat and flavor.
- Salt and Pepper: Essential for enhancing all the flavors in the dish.
Rosemary Pecorino Squash Tart
Ingredients
Pastry Crust
- 1–1/2 cups flour
- 1 teaspoon salt
- 1 tablespoon rosemary, finely chopped
- 10 tablespoons Irish butter, cubed
- 2–3 tablespoons ice water
Filling
- 1 cup plain greek yogurt, whole milk
- 1 garlic clove, minced
- 6 large eggs
- 1/2 cup pecorino romano, finely grated
- 1 tablespoon rosemary, minced
- 1 tablespoon sage, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup cubed roasted squash
Instructions
- For the pastry crust combine the flour and salt in the bowl then add butter and quickly cut it into the flour until the mixture resembles a coarse meal with either your hands, pastry cutter, or in a food processor. Add a tablespoon of ice water at a time and mix until a dough comes together adding more water if needed. Shape it into a thick disk, wrap it in plastic and refrigerate for at least 2 hours before rolling.
- Pull the dough from the fridge to roll, lightly flour the dough, and counter then roll to about a 1/8 inch thick then place over a tart pan and press into the mold then prick all over with a fork. Bake at 350 F for 12-15 minutes or until slightly golden
- While the pastry crust is baking whisk together all the filling ingredients but the squash. Pour the filling into the par-baked crust then dollop the cubes of squash all over the top
- Place back in the oven to bake until the filling has set and doesn’t giggle and the crust is golden
- Let the tart cool slightly before cutting and enjoying
