Roasted Butternut Squash Tart…
…with Caramelized Onion, Goat Cheese, and Cherry Tomatoes.
There. That should do it. That should be the entire title.
So. It looks like I have a squash/pumpkin addiction. If you saw my kitchen counter(s), you would agree. My husband asked me how many times had I gone to the Farmer’s Market this week. Twice, I said. I couldn’t get everything with both kids in tow, so I went back a couple of days later. I’m just trying to get my fix before all the farmer’s stands close and I am only left with the produce section at the grocery store.
Anyhow, I always need one squash to roast, another to puree, and a third to throw into salads. He says I have a plan for everything. I sure do.
For instance, this tart. It was in my plan to use up the entire butternut squash for it. But, I didn’t. I used one-half. The other half I enjoyed all by myself. Tell noone.
After I roasted the squash, I put one-half aside for the tart, then I took the other half, put a bunch of brown sugar on top of it, put it back in the oven for a minute or two, topped it with ice cream, and to squash-dessert-heaven I went. It was SO.GOOD.
But, so was this tart.
Butternut Squash, caramelized onions, tomatoes, and goat cheese atop of a buttery, flaky crust. Oh my goodness. I wish I had made it in a bigger pan. Like a pizza pan. I think I’ll do that next time. And I will use the squash in its entirety.
- Food Processor
- 2½ cups flour
- pinch of salt
- 2 sticks of butter, cold
- ¼ cup cold water
- 1 small butternut squash, peeled and halved (I only used half of it for the tart)
- olive oil for brushing squash
- 2 small onions, thinly sliced
- 1 teaspoon olive oil
- 2 tablespoons butter
- 6 to 10 cherry tomatoes, halved
- ¼ cup crumbled goat cheese
- 1 teaspoon fresh rosemary
- salt and pepper, to taste
- olive oil for drizzling
- In the bowl of a food processor, pulse together flour and salt.
- Add butter and mix until it resembles a coarse meal.
- With the machine running, slowly add water and process until a dough comes together.
- Add more water if dough seems too dry.
- Divide the dough into two equal size balls and flatten into disks.
- Wrap each disk in plastic wrap and chill at least 1 hour before rolling out.
- Roll one of the pie crusts out on a floured surface and fit it in tart pan.
- Refrigerate the other disk of dough, or freeze it for another use.
- Preheat oven to 375.
- Peel and cut the squash in half and scoop out the seeds.
- Brush each cut side with a bit of olive oil and on a baking sheet roast squash, cut sides down, for 35 minutes.
- Prepare the onions; thinly slice onions and in a skillet cook in 2 tablespoons butter and 1 teaspoon olive oil over medium heat, stirring occasionally, until soft and golden brown, about 15 minutes.
- Take out the squash and let cool.
- Slice the squash, about ¼-inch thick slices, and arrange on bottom of tart.
- Sprinkle the caramelized onions over the squash.
- Arrange the halved cherry tomatoes.
- Add the crumbled goat cheese.
- Season with rosemary, salt and pepper.
- Drizzle with olive oil.
- Put in the oven for 30 to 40 minutes, or until crust is golden brown.
- Remove from oven and let cool for 10 minutes before removing the rim and cutting.
- This tart can be served warm or cold; it tastes great either way.