Kabocha-Leek Tart

By Sunset
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2 pounds kabocha or butternut squash

1 tablespoon olive oil

1 1/2 cups rinsed and thinly sliced leeks (white and pale green parts only)

3 large eggs

3/4 cup milk

1/3 cup whipping cream

1 tablespoon chopped fresh sage leaves

3/4 teaspoon salt

1/4 teaspoon pepper

1 11-inch-round refrigerated pie dough (half of a 15-oz. package)

3/4 cup (about 3 oz.) shredded gruyère or parmesan cheese

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