Roasted Butternut Squash And Caramelized Onion Tart Recipe

Indulge in this decadent and irresistible Roasted Butternut Squash & Caramelized Onion Tart! This recipe, adapted from Gourmet magazine, is a showstopper—rich, flavorful, and surprisingly easy to make (despite the slightly longer cook time). The sweet butternut squash and caramelized onions create a symphony of flavors perfectly complemented by a flaky homemade or store-bought crust. A perfect centerpiece for Thanksgiving, holiday gatherings, or a special weeknight treat!

Prep Time 45 mins
Cook Time 80 mins
Calories 284.1 kcal
Protein 19g
Rating 5.0 (2 Reviews)
Roasted Butternut Squash And Caramelized Onion Tart 56

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Roasted Butternut Squash And Caramelized Onion Tart

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How to Make Roasted Butternut Squash And Caramelized Onion Tart

  1. Preheat oven to 375°F (190°C).
  2. If using a homemade crust, prepare your favorite pie dough recipe and chill for at least 30 minutes. Roll out the dough to a 12-inch circle on a lightly floured surface.
  3. Carefully transfer the dough to an 11-inch tart pan with a removable bottom. Trim and crimp the edges.
  4. Line the crust with parchment paper and fill with pie weights or dried beans. Freeze for 15 minutes.
  5. Blind bake the crust: Bake for 20 minutes, then remove the weights and parchment. Bake for an additional 10 minutes, or until the crust is lightly golden.
  6. While the crust bakes, prepare the filling:
  7. Halve a 2-pound butternut squash lengthwise. Scoop out the seeds and lightly brush the cut sides with 1 teaspoon olive oil.
  8. Roast the squash, cut-side down, on a baking sheet for 40 minutes, or until tender.
  9. Meanwhile, thinly slice 2 medium yellow onions. In a heavy skillet, melt 1/2 tablespoon butter and 1 1/2 teaspoons olive oil over medium heat. Add the onions and cook until soft and golden brown (about 20 minutes).
  10. Once the squash is cool enough to handle, scoop out the flesh and puree it in a food processor.
  11. Add 1 whole egg, 1 egg yolk, 1/2 cup heavy cream to the pureed squash. Blend until smooth.
  12. Transfer the mixture to a large bowl. Stir in 1 cup grated Gruyere cheese, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh thyme, salt and pepper to taste, and the caramelized onions.
  13. Pour the filling into the prepared tart shell, smoothing the top.
  14. In a small skillet, melt 1 tablespoon butter and combine with 1/4 cup panko bread crumbs. Sprinkle evenly over the filling.
  15. Bake the tart for 40 minutes, or until the filling is set and the crust is golden brown.
  16. Let the tart cool in the pan on a rack for 10 minutes before carefully removing the rim.

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

18g

Fat

46g

Carbs

8g

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Starters Appetizers & Snacks Main Courses Main Dish / Dinner Sweets & Sides Desserts Side Dishes European French American Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Main Ingredient Preparation Vegetables Dietary Onions Squash 4 Hours Or Less