Savory Butternut Squash and Caramelized Onion Tart with Herb Crust
Indulge in the rich, earthy flavors of this luxurious Savory Butternut Squash and Caramelized Onion Tart. With its flaky, herb-infused crust, creamy filling, and perfectly caramelized onions, this tart is sure to impress at any gathering. The roasted butternut squash provides a sweet, nutty base, while a blend of Fontina, Parmesan, and goat cheese adds a creamy, decadent touch. Though it requires a bit of time and attention, the inviting aroma and delightful taste make it all worthwhile. Perfect as a hearty appetizer or a stunning centerpiece for your dinner table, this tart is a celebration of autumn's best produce.
8
Servings
350
Calories
14
Ingredients
Ingredients
Butternut squash
1 small (about 1 pound) (halved and seeds removed)
Olive oil
3.5 teaspoons, divided (for brushing and sautéing)
Onion
1 small (thinly sliced)
Unsalted butter
1.5 tablespoons (for caramelizing onions and breadcrumbs)
Egg
1 large (whole)
Egg yolk
1/2 large (1/2 tablespoon) (for richness)
Heavy cream
1/3 cup (adds creaminess to filling)
Italian Fontina cheese
3/4 cup (about 2.5 ounces) (grated)
Freshly grated Parmesan cheese
1/3 cup (about 1 ounce) (adds a nutty flavor)
Mild soft goat cheese
1/4 cup (about 1 ounce) (crumbled)
Fresh herbs (rosemary, thyme, marjoram)
1.5 teaspoons (minced, for flavor enhancement)
Salt
1/2 teaspoon (to taste)
Fresh ground black pepper
to taste (for seasoning)
Fine fresh breadcrumbs
1/3 cup (for topping)
Instructions
1
Roll out your prepared pie crust on a lightly floured surface into a 12-inch round, about 1/8 inch thick.
2
Transfer the dough to an 11-inch tart pan with a removable fluted rim, trim any excess dough, and freeze the shell for 15 minutes.
3
Preheat your oven to 375°F (190°C).
4
Line the tart shell with aluminum foil, fill it with pie weights or raw rice, and bake for 20 minutes until the edges are pale golden.
5
Remove the foil and weights, and continue baking for an additional 10 minutes until the bottom is golden. Leave the oven on.
6
Allow the shell to cool in the pan on a rack.
7
Prepare the butternut squash by halving it and scooping out the seeds. Brush the cut sides with about 1 teaspoon of olive oil and place it face down on a baking sheet. Roast in the middle of the oven for about 40 minutes, or until soft.
8
While the squash is roasting, caramelize the onions by cooking them in a heavy skillet with 1/2 tablespoon of butter and the remaining 1 1/2 teaspoons of olive oil over moderate heat. Stir them occasionally for about 20 minutes until they are soft and golden brown.
9
Once the squash has cooled slightly, scoop out the flesh and place it in a food processor. Purée the squash until smooth.
10
Add the whole egg, egg yolk, and cream to the squash purée and blend until well combined.
11
Transfer the squash mixture into a large bowl and stir in the grated Fontina cheese, Parmesan cheese, crumbled goat cheese, minced herbs, caramelized onions, salt, and pepper to taste.
12
Carefully pour the filling into the cooled tart shell, smoothing the top with a spatula.
13
In a small skillet, melt the remaining 1 tablespoon of butter and stir in the breadcrumbs until well coated. Sprinkle the breadcrumb mixture evenly over the tart filling.
14
Bake the tart in the middle of the oven for 40 minutes, or until the filling is set and golden on top.
15
Allow the tart to cool in the pan on a rack for 10 minutes before carefully removing the rim.
Nutrition Information
22.5g
Fat
25g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for a Savory Butternut Squash and Caramelized Onion Tart with Herb Crust.
How many servings does this tart provide?
This recipe makes 8 servings.
What is the calorie count per serving?
Each serving contains approximately 350 calories.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian recipe featuring squash, onions, and various cheeses.
What are the primary flavor profiles of this tart?
The tart features rich, earthy, sweet, and nutty flavors with a flaky, herb-infused crust.
What types of cheese are used in the filling?
The filling uses Italian Fontina cheese, freshly grated Parmesan cheese, and mild soft goat cheese.
How long should the butternut squash be roasted?
The squash should be roasted for about 40 minutes until it is soft.
What oven temperature is required for baking?
The oven should be preheated to 375°F (190°C).
How do you prepare the onions for the tart?
The onions are thinly sliced and caramelized in a skillet with butter and olive oil for about 20 minutes.
Which herbs are included in the recipe?
The recipe calls for a mix of minced rosemary, thyme, and marjoram.
How thick should the pie crust be rolled?
The crust should be rolled into a 12-inch round about 1/8 inch thick.
Why do you freeze the tart shell before baking?
The shell is frozen for 15 minutes to help it maintain its shape and fluted edges during the blind baking process.
How long is the initial blind bake for the crust?
The crust is blind baked with weights for 20 minutes, then another 10 minutes without weights.
What ingredients make the squash filling creamy?
The creaminess comes from a combination of pureed butternut squash, heavy cream, a whole egg, and an egg yolk.
What kind of tart pan is recommended?
An 11-inch tart pan with a removable fluted rim is recommended.
What is the topping for the tart?
The tart is topped with fine fresh breadcrumbs that have been coated in melted butter.
How much fat is in one serving?
There are 22.5 grams of fat per serving.
What is the protein content per serving?
Each serving provides 10 grams of protein.
How many grams of carbohydrates are in a slice?
There are 25 grams of carbohydrates per serving.
How many ingredients are required for this recipe?
There are 14 ingredients used in this recipe.
How long does the final tart take to bake once filled?
The filled tart takes about 40 minutes to bake until the filling is set and golden.
Should the tart cool before serving?
Yes, allow the tart to cool in the pan for 10 minutes before removing the rim.
How do you prepare the butternut squash for roasting?
Halve the squash, remove the seeds, brush the cut sides with olive oil, and place it face down on a baking sheet.
What tool is used to make the squash filling smooth?
A food processor is used to puree the roasted squash flesh.
What is the total time spent caramelizing the onions?
The onions take approximately 20 minutes to become soft and golden brown.
What type of oil is used in the recipe?
Olive oil is used for both roasting the squash and sautéing the onions.
What is the purpose of the egg yolk in the filling?
The egg yolk is added specifically to provide extra richness to the squash mixture.
What size squash is needed?
One small butternut squash, approximately 1 pound, is required.
Can I use a different type of crust?
The recipe specifies a prepared pie crust, but emphasizes rolling it to fit an 11-inch tart pan.
Is the tart served in the pan?
No, the tart is removed from the pan rim after cooling for 10 minutes for a better presentation.