Butternut Squash Tart with Mushrooms

Crust:
5.6 ounces all-purpose flour (about 1 cup plus 2 tablespoons)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
1/4 cup extra-virgin olive oil
3 tablespoons ice water
Cooking spray
Filling:
3 cups peeled, cubed butternut squash
2 tablespoons extra-virgin olive oil, divided
3/4 cup chopped onion
2.5 ounces aged Gruyère cheese, shredded and divided (about 2/3 cup)
2 large egg whites
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 ounces prechopped pancetta
5 ounces presliced shiitake mushroom caps (or mushroom medley)
1/4 cup dry white wine

Preparation
1. Preheat oven to 425°.
2. To prepare crust, combine flour and next 3 ingredients (through baking powder) in a food processor; pulse 2 times or until combined. Combine 1/4 cup oil and 3 tablespoons ice water in a small bowl. With processor on, slowly add oil mixture through food chute, and process until dough is crumbly. Sprinkle dough into a 9-inch pie plate coated with cooking spray. Quickly press dough into an even layer in bottom and up sides of pie plate. Place crust into preheating oven, and bake for 10 minutes.
3. To prepare filling, place squash in food processor (do not clean from dough), and process for 1 minute or until squash is finely chopped. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add squash and onion to pan; sauté for 9 minutes, stirring occasionally.
4. While squash cooks, combine half of cheese (about 1/3 cup), egg whites, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir in squash mixture. Remove crust from oven; spoon squash mixture over crust, and spread evenly. Return tart to 425° oven; bake 9 minutes.
5. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add pancetta; cook 1 minute or until beginning to brown. Add mushrooms; cook for 7 minutes or until browned. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add wine; cook 1 minute or until liquid almost evaporates. Remove tart from oven. Arrange the mushroom mixture evenly over top of tart; sprinkle with the remaining 1/3 cup cheese. Return tart to 425° oven. Bake 3 to 5 minutes or until cheese melts.
Enjoy!

*Time saving tip: If you’re short on time (or just hate chopping!), you can find both pre-chopped butternut squash, and pre-chopped onions at the grocer. – The original version of this recipe was found in Cooking Light magazine.