Butternut Squash Tart Directions

 Butternut Squash Tart Directions

Serves: 6 to 8 as a main

Ingredients

• Pastry Dough:
  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 teaspoon salt
  • 1 stick butter
  • 4 tablespoons ice water
• Filling:
  • 1 large butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 2 large yellow onions, halved and sliced
  • 3 tablespoons unsalted butter
  • 2 eggs
  • 8 ounces crème fraîche
  • 4 ounces Gruyère, grated
  • 2 ounces Parmesan, grated
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 4 sprigs thyme

Directions

1. Prepare Pastry Dough:

   • Cut butter into 1-tablespoon pieces; freeze for 10 minutes.
   • Mix all-purpose flour, whole wheat flour, and salt in a food processor or large bowl.
   • If using a food processor, add butter; mix until the mixture resembles small pea-sized balls. If mixing by hand, combine butter until pea-sized balls form.
   • Add ice water; mix until dough forms. Shape into a disk, wrap in plastic, and refrigerate for 20 minutes.

2. Cook Onions:

   • In a large saucepan, melt 3 tablespoons of butter over medium heat.
   • Add sliced onions, thyme sprigs, and 1/2 teaspoon salt. Stir to mix.
   • Cover and reduce heat to low. Cook, stirring occasionally, until onions are dark golden brown (about 45 minutes). Remove thyme stems.

3. Prepare Squash:

   • Preheat oven to 450°F.
   • Toss butternut squash with olive oil and 1/2 teaspoon salt. Spread on a baking sheet.
   • Bake until browned and very soft, stirring once (about 40 minutes).

4. Prepare Tart Shell:

   • Reduce oven heat to 350°F.
   • Roll out the pastry dough until thin. Press into a well-greased 10-inch tart pan.
   • Prick the dough all over with a fork. Bake for 10 minutes.

5. Combine Filling:

   • In a medium bowl, mix eggs, crème fraîche, Gruyère, Parmesan, and black pepper.

6. Assemble Tart:

   • Spread caramelized onions in the bottom of the tart shell. Top with roasted butternut squash.
   • Pour the cheese mixture evenly over the squash.

7. Bake Tart:

   • Bake until golden brown and cooked through (about 30 to 40 minutes).

Enjoy your delicious butternut squash tart!