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.