Roasted Butternut Squash and Caramelized Onion Tart
Delight in the cozy, comforting flavors of fall with this Roasted Butternut Squash and Caramelized Onion Tart. Featuring a flaky puff pastry crust, this savory tart is layered with sweet, caramelized onions, tender roasted butternut squash, and a luxurious blend of Gruyere and Parmesan cheeses. A creamy egg custard ties everything together, creating a dish that is as visually stunning as it is delicious. Infused with fresh thyme and baked to golden perfection, this tart is perfect for brunch, a light lunch, or an elegant appetizer. Simple to prepare yet packed with rich, earthy flavors, this recipe is sure to become a seasonal favorite for gatherings and weeknight dinners alike.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 pounds) Butternut squash
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 2 whole Large yellow onion
- 1 teaspoon Fresh thyme leaves
- 2 large Eggs
- 0.5 cup Heavy cream
- 1 cup (shredded) Gruyere cheese
- 0.25 cup (grated) Parmesan cheese
- 1 sheet (thawed) Pre-made puff pastry
- 1 tablespoon (for dusting) All-purpose flour
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and dice the butternut squash into 1-inch cubes. Toss the cubes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the squash on the prepared baking sheet in a single layer and roast for 25-30 minutes or until tender and caramelized, flipping halfway through. Remove from the oven and let cool.
While the squash is roasting, heat the butter and remaining 1 tablespoon of olive oil in a large skillet over medium heat. Slice the onions thinly and add them to the skillet along with the remaining 1/2 teaspoon of salt. Cook, stirring frequently, for 20-25 minutes or until the onions are golden and caramelized. Stir in the thyme leaves and set aside to cool.
Dust a clean work surface with flour and roll out the thawed puff pastry sheet to fit a 9-inch tart pan. Gently press the pastry into the pan, trimming any excess. Prick the bottom of the pastry with a fork to prevent it from puffing up during baking.
In a medium mixing bowl, whisk together the eggs, heavy cream, and remaining 1/4 teaspoon of black pepper. Add the Gruyere and Parmesan cheeses and mix well.
Spread the caramelized onions evenly over the pastry base. Layer the roasted butternut squash on top of the onions. Pour the egg and cheese mixture over the squash, ensuring it fills all the gaps.
Bake the tart in the preheated oven at 375°F (190°C) for 35-40 minutes or until the filling is set and the top is golden brown. Remove from the oven and cool for 10 minutes before slicing.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 5.6 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 309 mg | 24% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 575 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
