It was a long and winding road to get to this recipe, I tell ya. I started with a butternut squash, chard and burrata tart (it was pretty good, but I didn't adore it enough to post for this contest). I then made a similar one, but with goat cheese (and still didn't LOVE it). Finally, I made the one you see here, which is my favorite. I tried a a few different crusts, too: the first was all butter and the second was butter and leaf lard, but then I switched gears and settled on this one which utilizes walnuts and walnut oil (and was inspired by Clotilde of Chocolate and Zucchini's Olive Oil Crust). If you can't find toasted walnut oil, you can substitute olive oil. I used a 10 inch tart pan with a removable bottom for this recipe. - WinnieAb

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