For the dough:
16 ¾ ounces all-purpose flour (3 ½ cups)
1 teaspoon sugar
Pinch kosher salt
5 ounces lard
5 ounces unsalted butter, cut in small cubes
1 egg, beaten
Ice water
For the Lardons:
2 ounces bacon, sliced in ¼-inch thick batons
For the Tatin:
1 small onion, chopped
1 cup dark brown sugar
1 teaspoon cinnamon
¼ teaspoon ground ginger
Pinch ground cloves
Pinch ground nutmeg
Salt to taste
Pepper to taste
2 tablespoons honey
1 to 2 tablespoons water (How much do you need to just make it a little
liquid?)
1 butternut squash, peeled, sliced 1/8-inch thick (about 2 pounds)
½ cup shredded Wisconsin Roth Kase Gruyere Cheese
For the Salad and Dressing:
2 egg yolks
2 cloves garlic, minced
1 tablespoon cracked black pepper
¼ cup salad or grape seed oil
¼ cup buttermilk
2 tablespoons chopped fresh herbs (chives, parsley, rosemary, thyme)
½ teaspoon salt
4 cups baby romaine lettuce
Pie Dough:
In bowl of heavy duty mixer with paddle
attachment, combine flour, sugar, salt, lard and butter. On low speed,
combine until fat is incorporated into flour mixture and resembles small
peas. On low speed, add egg and water a tablespoon at a time, until dough
forms a mass. Gather into a ball. Divide in half. Flatten each half into
disk; wrap and refrigerate about 2 hours.
Lardons:
Slowly cook bacon until crispy. Set aside.
Reserve fat for tatin. (If you do not have 1/4 cup, add bland oil.)
Tatin:
Cook onion over low heat until caramelized;
set aside. In large bowl, combine brown sugar, cinnamon, ginger, cloves,
nutmeg, salt, pepper, honey, ¼ cup reserved bacon fat and enough water to
make thick liquid. Add squash slices and toss to coat.
Heat oven to 375°F. In center of a sauté pan,
place 8x1 ½-inch flan ring. Pour a little bacon fat and a little butter in
ring. Place squash in concentric circle around the ring and fill all the way
to the top. Spoon remaining liquid over squash. Spread caramelized onion
over top.
Roll dough in circle ¼-inch thick. Lay over
squash. Cut around edge of ring to just fit, removing excess. Pat dough over
squash. Bake 40 to 45 minutes or until squash is tender and dough is
browned. Let rest 5 minutes. Pour off any excess liquid. Invert tart and
ring onto plate. Return to pan with dough on bottom. Sprinkle cheese over
top. Return to oven until cheese is melted, about 5 minutes.
Salad Dressing:
Meanwhile, in small bowl, whisk egg yolks,
garlic and black pepper until egg is light yellow. Slowly whisk in oil until
thick. Whisk in buttermilk and herbs; salt to taste.
Final Preparation:
On each of 8 plates, place ½ cup romaine;
drizzle with 1 tablespoon dressing. Top with bacon lardons. Remove ring from
tart. Cut in 8 wedges. Place one on each plate.
