I had some leftover pie crust dough in the fridge, so I made a tart and a mini blueberry pie for dinner tonight.
caramelized shallots (2 medium, thinly sliced)
roasted acorn squash (remove seeds, slice, toss w/ evoo, roast until soft)
1/2 c shredded gruyere
1/4 c milk
1/2 tsp thyme
1 T parsley
I didn't really measure anything, so amounts are an estimate.
I pre-baked the shell for 5-8 minutes at 350 before filling. I half tore/half smooshed the acorn squash and layered it on the bottom of the crust then layered the shallots on top.
Ground some pepper and sprinkled a bit of salt over the top along with 1/2 tsp or so of dried thyme and fresh chopped parsley.
Sprinkled the cheese on next.
Whisked 3 eggs with some milk then poured it evenly over everything. Topped it with an acorn squash round, put it all into the oven for about 20 minutes until a knife came out clean.
Cheese browned a little, topped with more parsley, let it sit for 10 minutes to cool and settle.
Had a slice with some sauteed kale and the blueberry pie for dessert. Super tasty!