Butternut Squash Tart

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. Although meat has, on very special occasions, graced this site. For example, Spinach & Bacon Quiche and Sausage Rolls.

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 that 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!

Butternut Squash Tart

Butternut Squash Tart

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 (that melts little stringed webs among the vegetables and adds a mild nutty flavor). It all gets baked together in a buttery and crisp sheet of puff pastry.

  • 1 Puff pastry sheet, thawed
  • 1 Small butternut squash, peeled & diced (~ 1 lb. )
  • 2 tbsp. Olive oil
  • 1 tbsp. Butter
  • 1 Onion, halved and thinly sliced in crescents
  • 1 tsp. Salt
  • Pinch Sugar
  • 3/4 cup Fontina cheese, grated (~ 2.5 ounces)
  • 1 1/2 tsp. Fresh thyme, chopped (or sage)

Optional

  • Pinch Cayenne pepper
  1. Leave the puff pastry on the counter to thaw. Preheat the oven to 375F degrees.

  2. Peel the squash, cut in half, and then scoop out the seeds. Dice into ¼ to ½-inch cubes. Toss pieces with olive oil and ½ teaspoon of the salt. Roast on a baking sheet lined with aluminum foil for 30 minutes, or until the pieces are tender. Set aside to cool slightly; save the cookie sheet and foil.

  3. While squash is roasting, melt the butter in a skillet over low heat. Add the onions, the remaining ½ teaspoon of salt and a pinch of sugar. Cook for about 15 minutes, or until caramelized, soft, and golden. Stir in the optional cayenne pepper.

  4. Raise the oven temperature to 400F degrees. In a bowl with a spoon, mix the squash, caramelized onions, cheese, and herbs.

  5. Form your puff pastry into a 12-inch circle and transfer to the foil lined baking sheet. Spread the squash mixture over the dough, leaving a border of 1½ inches. Fold the border over inward to create somewhat of a protective barrier around the filling. The center will be exposed.

  6. Bake for about 25 minutes, or until golden brown. Let stand for 5 minutes before serving.

Inspired from Smitten Kitchen blog.

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