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Butternut squash and crispy sage savory tart

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So, more often than not, I find myself “stuck” with, well, myself.

Living in NYC solo means needing to enjoy dating the only person I can rely on 100 percent of the time. It means I take myself out to dinner, buy myself a nice new outfit, make myself an extravagant meal that, under circumstances involving another person, would be considered downright romantic.

I cannot recommend that kind of meal enough. Dining alone, living alone, traveling alone, is the kind of soul-satisfying, sometimes saddening/maddening, always reflective activity that reminds me that I am enough. That I will never be a lot of things, but I will always be enough things. At the very least, I crack myself up, especially toward the end of the night. I can’t always say that about my dates.

Last night, I made myself this tart. It’d be great with a side salad, but when you’re dating yourself, you hardly need to impress anyone with the number of vegetables you’ve consumed in a given day. In fact, the best way to show your appreciation for you is to cut yourself another slice.

Butternut squash and crispy sage savory tart

Tart Dough:
 Makes 2 12-inch tarts

2 cups flour

1/2 teaspoon salt

12 tablespoons cold butter, cubed

1/2 cup ice-cold water

1. Combine the flour and and salt in a bowl. Cut the butter into the flour with your fingers or with a stand mixer. Pour in the water slowly, until the dough begins to clump. (Mix for 30 seconds or less if using a mixer.)

2. Divide the dough in two and create two balls of dough. Wrap with plastic and compress into disks. Refrigerate for 1 hour.

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