Butternut Squash and Mushroom Tart with Gruyère

“The trouble with tarts is the time the dough usually requires between chilling it and rolling it out,” says Sidney Fry, assistant editor. Here she skips the fridge and presses the crumbly mixture directly into the pan, yielding one of the best pastries we’ve produced. Other shortcuts: prechopped squash, presliced mushrooms, and diced pancetta.

View Recipe: Butternut Squash and Mushroom Tart with Gruyère