Caramelized Onion Butternut Squash Tart
A cozy and delicious tart featuring caramelized onions and roasted butternut squash, perfect for chilly evenings and family gatherings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 2 large yellow onions, thinly sliced
- 1 sheet puff pastry (thawed if frozen or substitute with shortcrust pastry)
- 2 tablespoons olive oil (divided)
- 1 tablespoon unsalted butter
- 4 ounces goat cheese, feta, or gruyere (crumbled or shredded)
- 1 teaspoon fresh thyme (or half teaspoon dried thyme)
- Salt and freshly ground black pepper to taste
- 1 egg (beaten for egg wash)
- Optional: Balsamic glaze or honey for drizzling
Instructions
- Preheat oven to 400°F (200°C). Cube butternut squash, toss it with 1 tablespoon olive oil, thyme, salt, and pepper. Roast for 20-25 minutes until tender.
- Meanwhile, heat remaining olive oil and butter in a skillet. Add onions with a pinch of salt and caramelize for 30-40 minutes until golden brown.
- Reduce oven temperature to 375°F (190°C). Roll out puff pastry on a parchment-lined baking sheet. Spread caramelized onions over pastry, add roasted squash, and sprinkle with cheese. Fold edges of pastry inward and brush with beaten egg.
- Bake for 25-30 minutes until pastry is puffed and golden brown.
- Cool for a few minutes before slicing; drizzle with balsamic glaze or honey if desired.
Notes
For a perfectly flaky crust, ensure your butter is cold and handle the pastry as little as possible.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 60mg
