Butternut Squash Tart Recipe

Serves: 6 to 8

Ingredients

Tart:

• 1 recipe pastry dough (see below)
• 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

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

Directions

1. Prepare Pastry Dough:

   • Cut butter into 1-tablespoon pieces and freeze for 10 minutes.
   • Mix flours and salt in a bowl or food processor.
   • Add butter and mix until resembling small pea-sized balls.
   • Add ice water; mix just until dough forms a disk.
   • Wrap in plastic and refrigerate for 20 minutes.

2. Caramelize Onions:

   • In a large saucepan, melt butter over medium heat.
   • Add onions, thyme, and 1/2 teaspoon salt. Stir to mix.
   • Cover, reduce heat to low, and cook for about 45 minutes until dark golden brown.
   • Remove thyme stems.

3. Roast Butternut Squash:

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

4. Prepare Tart Base:

   • Reduce oven heat to 350°F.
   • Roll out pastry dough until thin; press into a greased 10-inch tart pan.
   • Prick with a fork and bake for 10 minutes.

5. Make Filling:

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

6. Assemble Tart:

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

7. Bake Tart:

   • Bake for 30 to 40 minutes until golden brown and cooked through.

Enjoy your Butternut Squash Tart!