Winter Squash Tart

For the Pate brisee
1 ¾ cups flour
9 t butter
1/3 cup water
1 scant tsp salt
For the filling
1 ¾ lb squash
1 cup milk
11 ounces whole-milk farmer’s cheese, drained if necessary, at room temp
14 tsp butter softened
½ cup sugar
1/3 c freshly grated parmesan cheese
4 eggs, beaten
½ tsp ground ginger
½ tsp ground cinnamon
Salt
A few hours in advance, prepare the pate brisee according to the instructions in recipe 153 (variation B). Wrap in plastic wrap and refrigerate until needed. Peel the pumpkin/squash, cut it into chunks, and cook it in the milk (add water to cover) for about 15 min or until tender. Preheat the oven to 475 F. Beat together the butter and the farmer’s cheese until smooth. Add the parmesan, the ½ cup of sugar, the eggs, and the spices and salt to taste. Puree the squash in a food mill or processor and beat into the cheese mixture. Roll out ¾ of the pastry dough and line a 9” deep pie pan. Fill with the squash mixture and bake for a 60 minutes. If the tart is browning too quickly, cover it with a piece of foil. When the tart is done, remove it from the oven and sprinkle with sugar. Serve barely warm.