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Squash and Gorgonzola Tart

Squash and Gorgonzola Tart Recipe

  • 1½ cups all purpose flour
  • 8 tbsp cold butter, diced
  • Salt
  • 4 tbsp iced water, as needed
  • 1 lb (450g) butternut squash, peeled and seeds removed
  • Olive oil, as needed
  • 14 oz (400g) baby spinach
  • 2 large eggs
  • 1 large egg yolk
  • 1¼ cups heavy cream
  • 1/8 cup freshly grated Parmesan
  • ½ tsp freshly grated nutmeg
  • Freshly ground black pepper
  • 4 oz (115g) Gorgonzola, crumbled
  • 8 in (20cm) tart pan
  • Parchment paper
  • Baking beans
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 578kcal (29%)
Total Fat 43g (66%)
Saturated Fat 26g (130%)
Cholesterol 230mg (77%)
Total Carbohydrate 37g
Dietary Fiber 4g
Sugars 2g
Protein 14g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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