If you’ve been following for a while, you may notice that a sprinkle an occasional savory recipe on the site as well. And if I do, it’s always vegetarian, like this one.
I’m a huge fan of Fall and Winter fruits and vegetables and cooking with squash is my favorite. As you can see here, Butternut Squash Flatbread with Hummus & Herbs (Vegan), Butternut Squash Wontons with Pesto, and Creamy Baked Acorn Squash. If you would like to see more, search “squash” on the home page and a bunch of options will pop up.
The reason this tart is so special, aside from it being delicious, is that it’s really simple to make for a weeknight dinner. The squash flavor is heightened here with the addition of caramelized onion, fresh thyme, and fontina cheese. The fontina can be replaced with another cheese of course but I like it here because it melts so easily, creating little stringed webs among the vegetables and adds a mild nutty flavor to the dish. It’s excellent.
The original recipe is a galette, which is delicious and if you have a galette dough recipe that you like to use, you can of course use that here as well. Over the years though, I always cut down on steps, wanting dinner to be ready as soon as possible so using puff pastry has become the easiest (and equally delicious) route to a quicker tart. Enjoy!
A Bee Bakes 
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