Maple Pecan Squash Tart

Instructions

1. Prepare the pastry dough
   In a food processor, combine flour, salt, and granulated sugar. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, pulsing until the dough begins to form a ball. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Roast the butternut squash
   Preheat oven to 400°F (200°C). Toss the butternut squash cubes with 2 tablespoons of maple syrup on a baking sheet. Roast for 20-25 minutes, until tender but not mushy. Remove from oven and let cool slightly. Reduce oven temperature to 375°F (190°C).
3. Prepare the filling
   In a large bowl, combine the roasted butternut squash, chopped pecans, remaining maple syrup, brown sugar, cinnamon, nutmeg, and ginger. Gently toss to combine, being careful not to mash the squash cubes.
4. Assemble the tart
   On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer to a parchment-lined baking sheet. Arrange the squash and pecan mixture in the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as you go. Brush the dough with beaten egg.
5. Bake the tart
   Bake the tart at 375°F (190°C) for 35-40 minutes, until the crust is golden brown and the filling is bubbling. Remove from the oven and let cool for 10 minutes on the baking sheet.
6. Add final touches
   Drizzle the tart with the remaining 2 tablespoons of maple syrup and sprinkle with additional chopped pecans. Allow to cool for another 10 minutes before slicing and serving. The tart can be served warm or at room temperature.