Caramelized Onion Butternut Squash Tart
A warm and comforting tart featuring flaky puff pastry filled with sweet roasted butternut squash, savory caramelized onions, and aromatic thyme, perfect for family gatherings.
Ingredients
Tart Base
- 1 sheet puff pastry Thawed if frozen
Filling
- 2 cups butternut squash, peeled and diced
- 1 large onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 cup grated cheese (e.g., Gruyère or Parmesan) Optional, for added creaminess
- 1 large egg For egg wash, optional
- to taste salt and pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and a pinch of salt. Cook until golden brown and caramelized, about 15-20 minutes.
- In a microwave-safe bowl, place the diced butternut squash with a tablespoon of water. Cover and microwave for about 5-7 minutes until tender.
- In a bowl, combine the cooked squash, caramelized onions, thyme, salt, and pepper. Mix in 1/2 cup of grated cheese.
- On a floured surface, roll out the puff pastry to fit your 9-inch tart pan.
- Transfer the pastry to the greased tart pan and spread the squash and onion mixture evenly on top.
- For a shiny finish, beat the egg and brush it over the edges of the pastry.
Baking
- Place the tart in the preheated oven and bake for 30-35 minutes, or until the pastry is golden and puffed up.
- Allow the tart to cool for a few minutes before slicing. Serve warm.
Notes
Substitutions: Use acorn squash or sweet potatoes if butternut squash is unavailable. Timing is crucial for caramelizing onions properly. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in a 350°F (175°C) oven for 10-15 minutes to retain crispness.