Butternut Squash and Caramelized Onion Tart
It's fairly obvious that I like the flavors of fall. And I like entertaining. So let's not wait until Thanksgiving to entertain -- let's plan a party.
Wine and cheese parties are always fun and easy to throw together. Everyone brings a bottle of wine and you throw together a platter with cheese, fruit and nuts to share. But wine isn't particularly Autumn-inspired. What about a pumpkin beer tasting party? Eureka! Fulfills all the criteria - fun theme, guest participation, and tasty food & drink.
Now that we are having a party, let's talk about food. My menu:
It seems like a lot. And compared to my average wine and cheese party, it is. However, it's actually super simple and I threw it together in under an hour after I got home from work.
What is this magic you ask?
Easy, the BBQ pork goes in the slow cooker. Pickled onions and green beans are done the day before, just like the cheesecake. The beets and squash are roasted the day before and just have to be dressed in the evening. So really, the only thing I made day-of was the tart.
I will admit that I mixed up the dough the day before so I could speed through the prep after getting home from work. Then once I was home it was just layer it up and bake.
So let' start.
Make your favorite savory tart crust and refrigerate.
Roll out tart shell and line 9 inch tart pan. Freeze for 15 minutes and preheat the oven. Blind bake the shell for 20 minutes with pie weights, then remove weights and bake 10 more minutes until light brown.
Roast the squash in the oven and cool. While the squash roasts, Thinly slice onions. Add to large nonstick skillet with butter over low heat and caramelize slowly. Set aside,
Cut cooled squash into large pieces and throw in the food processor.
Pulse until smooth and creamy.
Add the eggs and mix. Dump into a large bowl and mix in cheese, rosemary, sage, salt an pepper. Set aside.
Last thing to prep is the panko for the topping. Melt butter in a small bowl. Add breadcrumbs and mix thoroughly. Set aside.
Time to assemble the tart!
Pour squash mixture in the tart shell and top with breadcrumbs. Then sprinkle the onions over the top. Bake for 40 minutes.
Enjoy with a selection of pumpkin beer. Oh yes, there are way more varieties than you could imagine...
Wine and cheese parties are always fun and easy to throw together. Everyone brings a bottle of wine and you throw together a platter with cheese, fruit and nuts to share. But wine isn't particularly Autumn-inspired. What about a pumpkin beer tasting party? Eureka! Fulfills all the criteria - fun theme, guest participation, and tasty food & drink.
Now that we are having a party, let's talk about food. My menu:
- BBQ pork sliders with pickled onions
- Soft pretzels with cheese dip
- Pickled green beans
- Butternut squash and onion tart
- Beet salad
- New York cheesecake with fresh strawberries (special request by the birthday girl)
It seems like a lot. And compared to my average wine and cheese party, it is. However, it's actually super simple and I threw it together in under an hour after I got home from work.
What is this magic you ask?
Easy, the BBQ pork goes in the slow cooker. Pickled onions and green beans are done the day before, just like the cheesecake. The beets and squash are roasted the day before and just have to be dressed in the evening. So really, the only thing I made day-of was the tart.
I will admit that I mixed up the dough the day before so I could speed through the prep after getting home from work. Then once I was home it was just layer it up and bake.
So let' start.
Make your favorite savory tart crust and refrigerate.
Roll out tart shell and line 9 inch tart pan. Freeze for 15 minutes and preheat the oven. Blind bake the shell for 20 minutes with pie weights, then remove weights and bake 10 more minutes until light brown.
Roast the squash in the oven and cool. While the squash roasts, Thinly slice onions. Add to large nonstick skillet with butter over low heat and caramelize slowly. Set aside,
Cut cooled squash into large pieces and throw in the food processor.
Pulse until smooth and creamy.
Add the eggs and mix. Dump into a large bowl and mix in cheese, rosemary, sage, salt an pepper. Set aside.
Time to assemble the tart!
Pour squash mixture in the tart shell and top with breadcrumbs. Then sprinkle the onions over the top. Bake for 40 minutes.
Enjoy with a selection of pumpkin beer. Oh yes, there are way more varieties than you could imagine...
Butternut Squash and Caramelized Onion Tart
Ingredients
- Pastry Dough
- 1 small butternut squash
- 2 teaspoons olive oil
- 1 small onion, thinly sliced
- 2 tablespoons butter
- 1 whole egg
- 1 egg yolk
- 1/3 cup milk
- 3/4 cup Fontina cheese, grated
- 1/4 cup Parmesean cheese, grated
- 1/4 cup crumbed goat cheese
- 1 teaspoon fresh sage, minced
- 1/2 teaspoon fresh rosemary, minced
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/3 cup panko breadcrumbs
Instructions
- Roll tart dough 1/8 inch thick and fit into the bottom of a 12 inch round tart pan. Freeze shell for 15 minutes.
- Preheat oven to 375 degrees F. Remove tart shell from freezer and line with aluminum foil and pie weights. Blind bake for 20 minutes. Remove foil and bake an additional 10 minutes until golden brown. Cool.
- While the crust bakes, prepare the squash. Cut squash in half and scoop out the seeds. Brush with olive oil and place cut sides down on a roasting pan. Bake for 40 minutes or until soft.
- In a large nonstick skillet, saute onion over low heat with 1/2 tablespoon butter and olive oil until caramelized. Set aside.
- Scoop cooled squash into food processor and pulse until pureed smooth. Add egg, egg yolk and mild and pulse until blended. Pour into a large bowl and stir in cheese, herbs, salt and pepper.
- Melt remaining butter in a small bowl and mix with panko.
- Pour squash mixture into tart shell. Top with panko and caramelized onions. Bake for 40-45 minutes until set. Cool for at least 10 minutes before serving.
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