Squash Apple and Onion Tart
Elevate your appetizer game with this stunning Squash Apple and Onion Tart, a golden puff pastry creation that’s as delicious as it is visually appealing. The tart combines the natural sweetness of roasted butternut squash, crisp apple slices, and caramelized onion with savory Gruyere cheese and a touch of fresh thyme for an irresistible flavor contrast. Encased in a flaky, buttery puff pastry and brushed with a creamy egg wash, this dish is perfect for fall gatherings, brunches, or even a light dinner. With its easy preparation and dynamic seasonal ingredients, this tart strikes the perfect balance between gourmet flair and comfort food charm. Serve it warm or at room temperature for a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups butternut squash
- 1 medium apple
- 1 medium yellow onion
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 1 sheet puff pastry sheet
- 1 large egg
- 3 tablespoons heavy cream
- 0.5 cup shredded Gruyere cheese
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and seed the butternut squash, then dice it into small 1/2-inch cubes. Core the apple and slice it thinly. Slice the onion into thin strips.
In a large bowl, toss the squash, apple slices, and onion with olive oil, salt, black pepper, and fresh thyme leaves until evenly coated.
Spread the mixture onto the prepared baking sheet in an even layer and roast in the oven for 20-25 minutes, stirring halfway through, until the squash is tender and lightly caramelized.
While the vegetables roast, prepare the puff pastry. Roll out the puff pastry sheet on a clean surface lightly dusted with flour to form a 12-inch square.
Transfer the pastry to a parchment-lined baking sheet. Use a sharp knife to score a 1/2-inch border around the edge of the pastry, being careful not to cut all the way through.
In a small bowl, whisk together the egg and heavy cream to make an egg wash. Brush the scored edges of the pastry with the egg wash.
Sprinkle the shredded Gruyere cheese evenly over the center of the puff pastry, keeping it within the scored border.
Once the roasted vegetables are done, allow them to cool slightly, then spoon them evenly over the cheese layer.
Bake the tart in the oven at 400°F (200°C) for 20-25 minutes, or until the pastry is golden brown and puffed.
Remove the tart from the oven and let it cool for 5 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.1 g | 221% | |
| Saturated Fat | 51.1 g | 256% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 4118 mg | 179% | |
| Total Carbohydrate | 207.3 g | 75% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 39.5 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 804 mg | 62% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1909 mg | 41% | |
*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.
