Description
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).
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main / Brunch
- Method: Baking / Roasting
- Cuisine: Vegetarian / Rustic
Nutrition
- Serving Size: 1 slice (of 6)
- Calories: 320
- Sugar: 6g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 30mg
