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.
Roasted Butternut Squash Tart
- Food Processor
- 2 1/2 cups flour
- pinch of salt
- 2 sticks of butter , cold
- 1/4 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
- 1/4 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 1/4-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.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.