This Caramelized Onion Butternut Squash Tart brings together sweet roasted squash, deeply caramelized onions, creamy cheese, and flaky pastry in a dish that’s both elegant and comforting. Whether I serve it for a holiday gathering or a cozy brunch, this tart always delivers rich, layered flavor and a beautiful presentation.
Why You’ll Love This Recipe
I love how this recipe balances savory and sweet with minimal ingredients. The caramelized onions develop deep, rich flavor while the butternut squash roasts into tender, golden perfection. Add creamy goat cheese or sharp gruyère and a buttery crust, and the result is a rustic tart that’s packed with taste. It’s easy to make ahead, versatile enough to serve as a main or side, and makes my kitchen smell amazing every time I bake it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
2 large yellow onions, thinly sliced
1 sheet puff pastry (thawed if frozen) or shortcrust pastry
2 tablespoons olive oil, divided
1 tablespoon unsalted butter
4 ounces goat cheese, feta, or gruyère (crumbled or shredded)
1 teaspoon fresh thyme (or ½ teaspoon dried)
Salt and freshly ground black pepper, to taste
1 egg, beaten (for egg wash)
Optional: balsamic glaze or honey for drizzling
Directions
Roast the Squash I preheat the oven to 400°F (200°C). Then I peel and cube the squash into ½-inch pieces. I toss it with 1 tablespoon of olive oil, thyme, salt, and pepper, and spread it in a single layer on a baking sheet. It roasts for 20–25 minutes, flipped halfway through, until tender and lightly browned.
Caramelize the Onions While the squash roasts, I heat the remaining tablespoon of olive oil and butter over medium-low heat in a large skillet. I add the sliced onions with a pinch of salt and cook them slowly for 30–40 minutes, stirring occasionally, until golden brown and sweet. If the onions start to stick, I deglaze with a splash of water, wine, or vinegar.
Assemble the Tart I reduce the oven temperature to 375°F (190°C). On a parchment-lined baking sheet, I roll out the pastry and spread the caramelized onions evenly, leaving a 1-inch border. I layer the roasted squash on top and sprinkle with cheese. Then I fold the edges of the pastry inward for a rustic look and brush the crust with the beaten egg.
Bake I bake the tart for 25–30 minutes, until the crust is puffed and golden.
Serve After letting it cool slightly, I slice and serve the tart warm. For a finishing touch, I like to drizzle balsamic glaze or honey just before serving.
Servings and timing
Servings: 6 slices
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Variations
I often switch things up depending on what I have:
I swap the goat cheese for blue cheese or brie for a richer flavor.
I mix in roasted garlic to deepen the flavor.
I substitute sweet potatoes for butternut squash when I want something different.
I use smaller pastry rounds to make individual tarts for appetizers or parties.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I place the slices on a baking sheet and warm them in a 350°F (175°C) oven for 10–15 minutes to keep the crust crisp. I avoid the microwave since it tends to make the pastry soggy.
FAQs
Can I freeze the tart?
Yes, I bake it fully first, let it cool completely, then wrap it tightly and freeze it for up to 2 months. When I want to serve it, I reheat it in a 350°F oven until hot and crispy.
Can I make this tart ahead of time?
Absolutely. I often assemble the tart (without baking) and refrigerate it for up to 6 hours. Then I bake it fresh just before serving for the best texture and flavor.
What’s the best cheese to use?
I like using goat cheese for tang, feta for a saltier edge, or gruyère for a rich, melty bite. Brie or blue cheese also work if I want something more decadent or bold.
Is there a gluten-free option?
Yes, I use a gluten-free puff pastry or tart crust, which I can usually find in the freezer section. The filling itself is naturally gluten-free.
Can I serve this cold?
It’s best warm or at room temperature, but I’ve also enjoyed it cold straight from the fridge. The flavors are still lovely, though the pastry loses some of its crispness.
Conclusion
This Caramelized Onion Butternut Squash Tart is one of those go-to recipes I rely on when I want to impress without a ton of effort. It’s full of rich, cozy flavors, looks beautiful on the table, and is endlessly customizable. Whether I’m serving it as a vegetarian centerpiece, a brunch highlight, or a savory side dish, it always disappears fast.
A rustic tart combining sweet caramelized onions, roasted butternut squash, flaky pastry, and creamy cheese—a beautiful balance of savory and sweet that’s perfect for brunch, dinner, or entertaining.
Ingredients
1 medium butternut squash (peeled, seeded, and cubed to ~½‑inch pieces — about 4 cups)
2 large yellow onions, thinly sliced
1 sheet puff pastry or shortcrust pastry (thawed if frozen)
2 tablespoons olive oil, divided
1 tablespoon unsalted butter
4 ounces goat cheese, feta, or Gruyère (crumbled or shredded)
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Salt and freshly ground black pepper, to taste
1 egg, beaten (for egg wash)
Optional: balsamic glaze or honey for drizzling
Instructions
Preheat your oven to 400 °F (200 °C).
Prepare the squash: toss cubed butternut squash with 1 tablespoon olive oil, thyme, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20–25 minutes, flipping once, until tender and lightly browned.
While squash roasts, caramelize the onions: heat remaining olive oil and butter in a skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 30–40 minutes until golden and sweet. If they begin sticking, deglaze with a splash of water, wine, or vinegar.
Reduce oven temperature to 375 °F (190 °C).
Roll out the pastry on a parchment-lined baking sheet. Spread caramelized onions evenly over the surface, leaving a 1-inch border.
Scatter the roasted squash on top of the onions, and sprinkle with your choice of cheese.
Fold the edges of the pastry inward toward the filling to create a rustic edge. Brush the pastry border with beaten egg.
Bake the tart for 25–30 minutes, until the pastry is puffed and golden.
Let the tart cool slightly before slicing. Drizzle with balsamic glaze or honey if desired, and serve warm or at room temperature.
Notes
You can prepare the caramelized onions ahead of time and refrigerate them until assembly.
Swap in cheeses like blue cheese, brie, or fontina for variation.
For a vegan version, use dairy-free cheese and a vegan butter substitute.
To make a gluten-free version, use a gluten-free pastry crust.
Leftovers reheat well in a 350 °F oven for 10–15 minutes to maintain crispness (avoid microwaving, which softens the pastry).
