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.