Ingredients

For the crust:
1 cup flour, plus more for rolling out dough
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
7 tablespoons butter, chilled and cut into small pieces
For the filling:
3 tablespoons butter
3 leeks, white and very light green parts halved, cleaned, and thinly sliced
1/2 teaspoon salt
1 pound chanterelles (or any other mushrooms) cut into about 1-in. pieces
2 teaspoons fresh thyme leaves
3 tablespoons heavy whipping cream
1/4 teaspoon freshly ground black pepper
1 cup grated gruyère cheese

Directions

1. Make crust: In a medium bowl, mix flour, salt, and pepper. Rub butter into flour until most of it looks like cornmeal but some larger, pea-size pieces remain. Drizzle in 3 tbsp. ice-cold water while stirring quickly with a fork. Or, pulse flour, salt, pepper, and butter in a food processor until a coarse, cornmeal-textured mixture forms, then drizzle in ice water until dough comes together. Turn dough onto a large piece of plastic wrap and use wrap to press dough into a 1-in.-thick disk. Wrap in plastic wrap and refrigerate at least 30 minutes and up to 2 days.
2. Preheat oven to 375 degrees. Lightly flour a work surface. Unwrap dough; with a rolling pin gently roll it, turning dough 90 degrees between each roll, into a 12-in. circle.
3. Place rolled-out dough in a 9 1/2-in. tart pan. Trim edges flush with pan edges. Cover dough with a large piece of aluminum foil and weigh down with pie weights, dried beans, or uncooked rice.
4. Bake crust 20 minutes. Lift foil and weights off crust and bake until beginning to turn golden, about 10 minutes. Let crust cool to room temperature.
5. Meanwhile, make filling: Melt butter in a large frying pan over medium-high heat. Add leeks and salt and cook, stirring, until leeks are soft, about 3 minutes. Turn heat to high and add mushrooms. Cook, stirring constantly, until mushrooms have given off their liquid, 5 to 10 minutes. Stir in thyme, cream, and pepper, then turn off heat and let cool to room temperature.
6. Spread half of the grated cheese over tart crust. Spread leek-mushroom mixture on top and sprinkle with remaining cheese. Bake until cheese is melted and golden, about 25 minutes. Let sit 10 minutes before cutting. Serve warm or at room temperature.

Serves 6-8.

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Ingredients

1 butternut squash, peeled and halved
4 cloves garlic, chopped
1/2 cup olive oil
1 cup hulled pumpkin seeds
3 heads bibb lettuce
1 head frisee lettuce
1 cup dried cranberries, soaked in 1/3 cup water for 30 minutes
1/4 cup sherry vinegar
1 shallot, finely diced
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 cup blanched, peeled golden beets, cut into quarters
2 tablespoons chopped parsley
1/2 cup parmesan cheese, shaved
Salt and freshly ground pepper

Directions

1. Preheat the oven to 450°F.
2. Remove the seeds from the squash and cut into 1-inch dice. Toss the squash with the chopped garlic and 1/2 cup oil. Spread evenly on a baking sheet and roast in the oven for 8 minutes. Remove and allow time to cool.
3. In a small skillet over medium heat, toast the pumpkin seeds until lightly golden and season with salt.
4. Pick and wash the leaves of the lettuce and frisee. Roughly chop.
5. Puree the reconstituted cranberries and water in a food processor. Pour into a small bowl and whisk together with the vinegar, shallot, mustard and 1/4 cup oil.
6. In a large salad bowl, toss together the lettuce, cooled squash, pumpkin seeds, beets, parsley, and cranberry dressing. Top with shaved parmesan, salt, and pepper, and serve.

Serves 10-12.

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