Butternut Squash and Apple Tart
Serves 20 guests as an appetizer or 12 guests as a side dish
Recipe can be altered by cutting all ingredients in quarters to serve 6 – 8 guests

Sage Crust Ingredients
4 cups all purpose flour
1 cup unsalted butter cut in small pieces, cold
2 T. salt
¾ cup cold water
¼ cup fresh sage, chopped

Procedure
In a food processor fitted with a blade, add flour, salt and butter
Pulse processor until the dough is the consistency of course cornmeal.
Add water until a ball forms
Remove from bowl and roll out to pan size
Set aside, don not par bake

Tart Filling Ingredients
2 cups butternut squash sliced thin
2 cups tart apples (about 2 apples) peeled, sliced
1 cup blue cheese, crumbled
8 eggs
1 quart whipping cream
Salt and pepper

Procedure
Layer butternut squash and apples on sage crust
Sprinkle with cheese
Lightly season with salt and pepper
Mix eggs and cream in a separate bowl until combined
Pour over tart ingredients
Bake in a preheated 350 ° for 20 minutes until custard is set.
Allow to cool before cutting

Yield 1 half sheet pan (cookie sheet with edge)