Best 2 Roasted Butternut Squash And Caramelized Onion Tart Recipes
Indulge in a delightful culinary journey with our Roasted Butternut Squash and Caramelized Onion Tart, a symphony of flavors that will tantalize your taste buds. This savory tart features a flaky, buttery crust filled with a velvety smooth butternut squash and caramelized onion filling, topped with a sprinkling of nutty Gruyère cheese. Alongside this main recipe, we offer a delectable collection of additional recipes that will elevate your culinary repertoire. Embark on a flavor-filled adventure with our Roasted Butternut Squash Soup, a creamy and comforting dish perfect for chilly evenings. Discover the vibrant flavors of our Caramelized Onion and Goat Cheese Crostini, an elegant appetizer that will impress your guests. For a sweet treat, try our Butternut Squash Bread, a moist and flavorful loaf that combines the natural sweetness of butternut squash with warm spices. And for a unique twist, explore our Roasted Butternut Squash and Black Bean Tacos, a fusion of Mexican and autumnal flavors that will surprise and delight your palate.
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ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION TART
Categories Cheese Vegetable Bake Thanksgiving Vegetarian Lunch Butternut Squash Fall Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick). Fit dough into an 11-inch tart pan with a removable fluted rim. Freeze shell 15 minutes.
- Preheat oven to 375°F.
- Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven until edge is pale golden, about 20 minutes. Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden. Leave oven on. Cool shell in pan on a rack.
- Halve squash and scoop out seeds. Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
- While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
- Cool squash and scoop out flesh. In a food processor purée squash. Add whole egg, egg yolk, and cream and blend well. Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste. Pour filling into shell, smoothing top.
- In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well. Sprinkle bread crumb mixture evenly over filling. Bake tart in middle of oven 40 minutes, or until filling is set. Cool tart in pan on rack 10 minutes and carefully remove rim.
ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION TART
This is probably my all time favorite recipe. It is extremely decadent and rich. A bit time consuming but it's worth it!! Adapted from Gourmet. Please use your favorite dough recipe or a prepared crust!
Provided by Kimke
Categories Onions
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Using a prepared pie crust or your favorite crust recipe. On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick).
- Fit dough into an 11-inch tart pan with a removable fluted rim.
- Freeze shell 15 minutes.
- Preheat oven to 375°F.
- Line shell with foil and fill with pie weights or raw rice.
- Bake shell in middle of oven until edge is pale golden, about 20 minutes.
- Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden.
- Leave oven on.
- Cool shell in pan on a rack.
- Halve squash and scoop out seeds.
- Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
- While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
- Cool squash and scoop out flesh.
- In a food processor purée squash.
- Add whole egg, egg yolk, and cream and blend well.
- Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste.
- Pour filling into shell, smoothing top.
- In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well.
- Sprinkle bread crumb mixture evenly over filling.
- Bake tart in middle of oven 40 minutes, or until filling is set.
- Cool tart in pan on rack 10 minutes and carefully remove rim.
Tips:
- For a crispier crust, pre-bake the tart shell before filling it.
- To prevent the onions from burning, cook them over low heat and stir them frequently.
- To evenly distribute the caramelization, make sure to spread the onions out in a single layer.
- If you don't have a mandoline, you can use a sharp knife to thinly slice the butternut squash.
- To prevent the squash from drying out, roast it at a high temperature for a short period of time.
- To save time, you can buy pre-roasted butternut squash or caramelized onions.
- Feel free to experiment with different cheeses, such as goat cheese or feta.
- Garnish the tart with fresh herbs, such as thyme or rosemary.
Conclusion:
This roasted butternut squash and caramelized onion tart is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It's perfect for a special occasion or a weeknight meal. With its sweet and savory flavors, this tart is sure to please everyone at your table.
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