Savory Butternut Squash Tart with Caramelized Onions

#Jumptorecipecard

This savory tart is a showstopper. Imagine flaky puff pastry filled with creamy roasted butternut squash, sweet caramelized onions, and rich, melted cheese.¹ It’s a perfect vegetarian appetizer, a cozy main dish for a weekend brunch, or a stunning holiday side. This recipe is simple to follow and delivers big on fall flavors. Get ready for your kitchen to smell amazing!

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Why I Love This Recipe

• Ultimate Comfort Food: It’s warm, rich, and perfect for chilly days.
• Simple Ingredients, Big Flavor: The combination of sweet squash and savory onions is incredible.
• Looks Fancy, Is Easy: It’s impressive enough for guests but simple enough for a weeknight.

What You Need to Make This Recipe

Ingredients:

• Butternut Squash: 1 medium squash, peeled, seeded, and cubed (about 4 cups)
• Onions: 2 large yellow onions, thinly sliced²
• Puff Pastry: 1 sheet, thawed (or use shortcrust pastry)³
• Oil & Butter: 2 tablespoons olive oil, 1 tablespoon unsalted butter
• Cheese: 4 ounces goat cheese, feta, or Gruyère, crumbled or shredded
• Seasoning: 1 teaspoon fresh thyme (or ½ teaspoon dried), salt, and black pepper
• Egg Wash: 1 egg, beaten
• Optional Drizzle: Balsamic glaze or honey

Tools:

• Large skillet⁴
• Baking sheet
• Parchment paper⁵
• Mixing bowls
• Pastry brush

How to Make It Step-by-Step

1. Prep the Squash:

Preheat your oven to 400°F (200°C).6 Toss the cubed butternut squash with 1 tablespoon of olive oil, thyme, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes, flipping halfway, until it’s tender and slightly browned.

2. Caramelize the Onions:

While the squash roasts, heat the remaining olive oil and butter in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly for 30-40 minutes, stirring occasionally, until they are deep golden brown and sweet.

3. Assemble the Tart:

Lower the oven temperature to 375°F (190°C). Roll out the puff pastry onto a parchment-lined baking sheet.7 Spread the caramelized onions evenly over the pastry, leaving a 1-inch border.8 Top with the roasted squash and sprinkle with your chosen cheese. Fold the pastry edges inward to form a rustic crust. Brush the edges with the beaten egg.

4. Bake and Serve:

Bake for 25-30 minutes, or until the pastry is puffed and golden brown. Let the tart cool for 5 minutes before slicing. Drizzle with balsamic glaze or honey if desired. Serve warm or at room temperature.

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Serve & Storage Tips

Serving:

Serve the tart warm. It’s delicious on its own or paired with a crisp green salad for a light meal.

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating:

Reheat in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through. This keeps the crust flaky.

Make Ahead:

You can prepare the caramelized onions and roasted squash up to 2 days in advance. Store them separately in the fridge. You can also assemble the entire tart (without baking) up to 6 hours ahead of time and refrigerate. Just brush with egg wash and bake when you’re ready.

Tips, Variations, and FAQs

Special Tips:

• For the best flavor, don’t rush the onions! Slow and low heat is key to perfect caramelization.
• Make sure your puff pastry is cold before baking for the flakiest result.

Variations:

• Savory & Sweet: Add sliced apples or pears for a mix of sweet and savory flavors.
• Protein Boost: Top with crumbled bacon or prosciutto after baking.
• Different Cheese: Try creamy Brie, tangy blue cheese, or even smoked Gouda.

Side Dishes:

• A simple arugula salad with a lemon vinaigrette.
• A creamy tomato or potato soup.
• Roasted Brussels sprouts.

Common Mistakes to Avoid:

• Don’t cook the onions on high heat. This will burn them instead of caramelizing them, resulting in a bitter taste.
• Overcrowding the squash on the baking sheet. This steams the squash instead of roasting it.

FAQ:

Can I use a different squash?

Yes! Roasted sweet potato or acorn squash also works well in this fall recipe. They have a similar sweetness and texture.

Is this tart freezer-friendly?

Yes, you can freeze the baked tart. Cool it completely, wrap it tightly in plastic wrap and then foil. It will keep for up to 2 months. Reheat from frozen in a 350°F oven until hot.

What kind of puff pastry is best?

Any all-butter puff pastry will give you a rich flavor and a beautiful flaky texture. However, a regular pastry works just as well.

Conclusion

This caramelized onion and butternut squash tart is more than just a recipe; it’s a celebration of autumn flavors. It’s a wonderful vegetarian dinner or a fantastic holiday appetizer that everyone will love. The combination of sweet, savory, and flaky textures is simply irresistible. This dish is a must-try for your next fall gathering or cozy weekend meal.

Recipe Card

Caramelized Onion Butternut Squash Tart

A delicious tart recipe combining sweet caramelized onions with tender roasted butternut squash and creamy cheese on a flaky puff pastry crust.⁹

Prep Time: 20 mins | Cook Time: 55 mins | Total Time: 1 hour 15 mins

Course: Appetizer, Main Course, Side Dish | Cuisine: American, European | Servings: 6 slices

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 large yellow onions, thinly sliced¹⁰
• 1 sheet puff pastry, thawed¹¹
• 2 tbsp olive oil, divided
• 1 tbsp unsalted butter
• 4 ounces goat cheese, feta, or Gruyère¹²
• 1 tsp fresh thyme
• Salt and black pepper to taste
• 1 egg, beaten¹³
• Optional: balsamic glaze or honey

Instructions:

1. Roast the Squash: Preheat oven to 400°F (200°C). Toss squash with 1 tbsp olive oil, thyme, salt, and pepper. Roast on a baking sheet for 20-25 mins until tender.
2. Caramelize Onions: In a skillet, heat 1 tbsp olive oil and butter over medium-low heat. Cook onions with a pinch of salt for 30-40 mins until golden and sweet.
3. Assemble Tart: Reduce oven to 375°F (190°C). Roll out pastry on a baking sheet. Layer onions, then squash, and then cheese. Fold pastry edges. Brush with egg wash.
4. Bake & Serve: Bake for 25-30 mins until pastry is golden. Let cool slightly before slicing and serving.