Mushroom Butternut Squash Gruyère Tart
Ingredients
- One 1 1/2-pound butternut squash—peeled, seeded and cut into 1/2-inch pieces
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 1 large shallot, thinly sliced
- 1 pound assorted mushrooms, trimmed and cut into 1-inch pieces
- 1 teaspoon sherry vinegar
- 1/4 teaspoon freshly grated nutmeg
- All-purpose flour, for dusting
- 14 ounces chilled all-butter puff pastry
- 2 large egg yolks
- 1/4 cup crème fraîche
- 1/4 pound Gruyère cheese, shredded
- 2 teaspoons chopped thyme
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