Ingredients
Caramelized Onion & Butternut Squash Tart
- 1 recipe pastry dough (see below)
- 1 large butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 2 large yellow onions, halved and sliced
- 3 tablespoon unsalted butter
- 2 eggs
- 8 ounce crème fraîche
- 4 ounce Gruyère, grated
- 2 ounce Parmesan, grated
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 4 sprigs thyme
Pastry Dough
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 teaspoon kosher salt
- 8 tablespoon unsalted butter
- 4 tablespoon ice water
Instructions
Caramelized Onion & Butternut Squash Tart
- Melt butter in large saucepan over medium heat. Add onions, thyme sprigs, and 1/2 teaspoon salt, stirring to mix. Cover and reduce heat to low. Cook, stirring occasionally, until dark golden brown, about 45 minutes. Remove thyme stems.
- Meanwhile, preheat oven to 450° F. Toss butternut squash with olive oil and 1/2 teaspoon salt and spread out on baking sheet. Bake until browned and very soft, stirring once, about 40 minutes.
- Reduce oven heat to 350° F. Roll dough out until thin and press into a well-greased 10-inch tart pan. Prick all over with a fork and bake in oven 10 minutes.
- In a medium mixing bowl, combine eggs, crème fraîche, gruyère, Parmesan, and black pepper.
- Spread caramelized onions in bottom of tart and top with butternut squash. Pour gruyère mixture over the squash, making sure to spread it evenly throughout the tart.
- Bake until golden brown and cooked through, about 30 to 40 minutes.
Pastry Dough
- Cut butter into 1-tablespoon pieces and freeze for 10 minutes.
- Mix flour and salt in food processor or large bowl.
- If using food processor, add butter and mix until mixture resembles small pea-sized balls. If mixing by hand, work quickly, mixing the butter in with your hands until it forms small pea-sized balls.
- Add in ice water and mix just until dough forms and comes together. Form into disk, wrap in plastic, and place in fridge for 20 minutes.