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.
Prep Time 15 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Appetizer, dinner
Cuisine American, French

Ingredients
  

  • 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

Instructions
 

  • Leave the puff pastry on the counter to thaw. Preheat the oven to 375F degrees.
  • 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.
  • 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.
  • Raise the oven temperature to 400F degrees. In a bowl with a spoon, mix the squash, caramelized onions, cheese, and herbs.
  • 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.
  • Bake for about 25 minutes, or until golden brown. Let stand for 5 minutes before serving.

Notes

Inspired from Smitten Kitchen blog.
Keyword butternut squash, butternut squash galette, butternut squash tart, dinner tart, fall baking, savory tart, squash, squash tart

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