Butternut Squash and Caramelized Onion Tart

Posted on December 10, 2012
in: Savory Dish | Cuisines: American

Perfectly heavenly, this do-it-yourself dish features a savory counterbalance of deep, rich onion flavor and creamy gorgonzola, nestled in a flaky, cut-with-a-fork-only crust.


Pie Crust:
2.5 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
6-8 tablespoons ice water

For the Filling:
2 yellow onions (julienned)
1 butternut squash (peeled and small diced)
1/2 cup butter
1 cup white wine
1 tablespoon fresh thyme
3 tablespoons olive oil
Gorgonzola for topping
Salt and pepper
1 egg (beaten)


Melt the butter in a large sauté pan and add the onions. Cook over medium heat stirring every few minutes. While the onions are cooking, place the diced squash in a bowl and toss with olive oil and season with salt and pepper. Lay the squash in one layer on a sheet pan and roast in a 350 degree oven for about 20 minutes or until the squash is tender and a little brown. When the onions have reached a nice brown color, add the wine, thyme and season with salt and pepper. Continue to cook until the wine has evaporated. Cool both the squash and onions.

To make the tart:
Take a hockey puck size piece of pie dough and on a floured surface roll it out to about 6 inches in diameter and about a ¼ inch thick. Place 1/3 cup of onions on the pie round and spread it out leaving it at least 1 inch from the edge. Sprinkle 3 tbls of the squash over the onions. Gently fold one edge of the exposed pie dough towards the middle of the filling making sure to leave an opening in the center. Take the next edge of the pie dough and repeat, slightly overlapping the first fold. Continue until just a hole in the middle of the tart remains. Lightly brush the edges of the tart with the beaten egg and bake in a 350 degree oven for about 15 minutes or until golden brown. Remove from the oven and sprinkle a tablespoon of gorgonzola on the top and place back in the oven for 3 minutes. Serve hot or room temperature.