Butternut Squash Spinach Tart

Ingredients

• 1/3 cup extra-virgin olive oil, plus more for brushing
• 1/3 cup cold water, plus more if needed
• 2 cups all-purpose flour, plus more for dusting
• Kosher salt
• 2 cups grated peeled butternut squash (from a 2 1/2-pound squash)
• 1 10-ounce box frozen chopped spinach, thawed
• 1 cup fresh ricotta cheese
• 1 cup grated fontina cheese (4 ounces)
• 1/2 cup grated parmesan cheese (1 1/2 ounces)
• 1/2 cup half-and-half
• 1 bunch scallions, thinly sliced
• 1/4 cup chopped fresh parsley
• 3 large eggs
• 1/4 teaspoon ground nutmeg
• Kosher salt and freshly ground pepper

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