Roasted Butternut Squash and Caramelized Onion Tart 🥧
Description: This Roasted Butternut Squash and Caramelized Onion Tart is the epitome of comfort food, boasting a harmonious blend of flavors and textures. Adapted from a beloved recipe in Gourmet magazine, this dish is a labor of love that yields rich rewards, making it perfect for special occasions or when you want to treat yourself to something truly indulgent.
- Cook Time: 40 minutes
- Prep Time: 40 minutes
- Total Time: 1 hour and 20 minutes
- Recipe Category: Onions
- Keywords: Vegetable, Weeknight, < 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Olive oil |
| 3 1/2 | Onions |
| 1 | Unsalted butter |
| 1 1/2 | Butternut squash |
| 1 | Egg |
| 1/2 | Heavy cream |
| 1/3 | Fontina cheese |
| 3/4 | Parmesan cheese |
| 1/3 | Fresh herbs |
| 1/4 | Salt |
| 1 1/2 | Fresh ground black pepper |
| – | Prepared pie crust or favorite crust recipe |
| – | Bread crumbs |
Instructions:
-
Prepare the Crust:
- Roll out your favorite dough recipe or a prepared pie crust on a lightly floured surface, shaping it into a 12-inch round that’s approximately 1/8 inch thick.
- Fit the dough into an 11-inch tart pan with a removable fluted rim, ensuring it’s evenly distributed.
- Freeze the shell for about 15 minutes to firm it up.
-
-
Pre-bake the Crust:
- Preheat your oven to 375°F (190°C).
- Line the frozen shell with foil and fill it with pie weights or raw rice to prevent it from puffing up during baking.
- Bake the shell in the middle of the oven until the edges turn pale golden, approximately 20 minutes.
- Carefully remove the foil and weights or rice, then bake the shell for an additional 10 minutes until the bottom is golden.
- Once baked, allow the shell to cool in the pan on a wire rack.
-
Roast the Butternut Squash:
- While the crust is baking, preheat your oven to 375°F (190°C).
- Halve the butternut squash and scoop out the seeds.
- Lightly brush each cut side with approximately 1 teaspoon of olive oil.
- Place the squash halves, cut sides down, on a baking sheet and roast in the middle of the oven for about 40 minutes or until soft and tender.
-
Caramelize the Onions:
- Thinly slice the onions.
- In a heavy skillet, melt 1/2 tablespoon of butter and the remaining olive oil over moderate heat.
- Add the sliced onions and cook, stirring occasionally, until they become soft and golden brown, which should take around 20 minutes.
- Once caramelized, set the onions aside to cool.
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Prepare the Filling:
- Once the squash is roasted, scoop out the flesh and transfer it to a food processor.
- Purée the squash until smooth.
- Add the whole egg, egg yolk, and heavy cream to the food processor and blend until well combined.
- Transfer the squash mixture to a large bowl and stir in the Fontina cheese, Parmesan cheese, fresh herbs, caramelized onions, salt, and freshly ground black pepper to taste.
-
Assemble and Bake the Tart:
- Pour the filling into the pre-baked tart shell, smoothing the top with a spatula.
- In a small skillet, melt the remaining tablespoon of butter and stir in the bread crumbs until well combined.
- Sprinkle the bread crumb mixture evenly over the top of the tart filling.
- Bake the tart in the middle of the oven for approximately 40 minutes or until the filling is set and the crust is golden brown.
- Once baked, allow the tart to cool in the pan on a wire rack for about 10 minutes before carefully removing the rim of the tart pan.
Indulge in the creamy decadence of this Roasted Butternut Squash and Caramelized Onion Tart, savoring each bite of its rich and flavorful combination. Whether served as a main course for a vegetarian dinner or as a delightful addition to a holiday spread, this tart is sure to impress with its comforting taste and elegant presentation. Enjoy! 🍴✨
