Caramelized Onion + Butternut Squash Tart
This is one of my all-time favorite things to make because it’s super affordable, rich—but not heavy, easy to make, and it tastes like Autumn. This crust recipe is fool-proof and so versatile—it works for anything you want to make that uses pie crust, just adjust the amount of salt.
Preheat oven to 400 degrees.
Crust Recipe:
- 1 1/4 cups flour (I like 100% whole wheat or a 50/50 blend with all purpose)
- 1 stick of unsalted butter,
- 1/2 teaspoon salt
- 1/2 cup cold water
Tart Filling Recipe:
- 5 sweet onions, cut in half, then sliced into thin half moons
- 1 butternut squash, cut the ends off, cut in half and remove seeds
- 1 tbsp butter
- 1 tbsp oil
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp nutritional yeast
- 1 egg
- 1 cup heavy cream
- 1 tsp chili powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
a sprinkling of shredded gruyere, parmesan, or white cheddar; about 2 tbsp
Make the crust:
Cut the stick of butter up into small cubes and place in the freezer along with the water—just let them chill for about 10-15 minutes. Add the salt and butter to the flour in a mixing bowl or right on the counter. Start to work the butter into the flour with your fingertips or with a fork. You want flakey/flat pieces of butter, so don’t work it in too much, and try to not let it get too warm. Start to add the cold water just a couple of tablespoons at a time. Work the dough into a ball. Keep adding water until it mostly holds together, but don’t add too much. You want it to still be flakey and lumpy, but just barely hold together into a ball. Wrap with a beeswax wrap or place in any airtight container and put in the fridge while you make the filling.
*Optional: mix fresh or dried herbs into the crust with the butter.
Make the filling:
Coat the flesh of the butternut squash with oil and sprinkle with salt, pepper, chili powder, and cinnamon. Place flesh side down in a cast iron pan or oven safe dish and roast until tender and browned, about 30 minutes. Remove and let cool, then scoop the flesh out of the skin and chop into bite-sized pieces and set aside. Reduce the heat in the oven to 325 degrees.
Heat a couple of teaspoons of oil and about one tablespoon of butter in a cast iron or heavy bottomed pan on low-med heat. Add all of your onions and cook for about 20-30 minutes, stirring often. Around halfway into cooking the onions, add one teaspoon of salt and one teaspoon of pepper. To caramelize the onions, they have to cook very low and slow and not dry out at all. If they start to get crisp or dry, turn the heat down a bit and stir often. Taste and season more with salt or pepper if needed. Remove from heat once they are an even, caramel color and have started to “melt” a little, and add the butternut squash.
Roll out the crust and place in a cast iron pan, you can add more herbs if you like. Whisk the egg, nutmeg and cream together in a bowl. Add all of the filling into the crust, top with shredded cheese and bake on 325 for 30-40 minutes, or until the crust and top has browned.
