Caramelized Onion Butternut Squash Tart Recipe
This Caramelized Onion Butternut Squash Tart blends sweet caramelized onions with tender roasted butternut squash, creamy cheese, and flaky puff pastry for a savory, elegant dish. Ideal as a vegetarian main course, appetizer, or side dish, it features a crisp crust and a sweet-savory filling that’s perfect for seasonal gatherings or everyday meals.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 slices
- Category: Appetizer, Main Course, Side Dish
- Method: Baking
- Cuisine: American, European
- Diet: Vegetarian
Ingredients
Vegetables
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 2 large yellow onions, thinly sliced
Pastry and Cheese
- 1 sheet puff pastry, thawed if frozen (or shortcrust pastry)
- 4 ounces goat cheese, feta, or gruyère, crumbled or shredded
Oils and Seasonings
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- Salt and freshly ground black pepper to taste
Other
- 1 egg, beaten (for egg wash)
- Optional: balsamic glaze or honey for drizzling
Instructions
- Prep the Squash: Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash into ½-inch pieces. Toss the cubes with 1 tablespoon of olive oil, fresh thyme, salt, and pepper. Spread them evenly on a baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and lightly browned.
- Caramelize the Onions: While the squash roasts, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-low heat. Add the thinly sliced onions and cook slowly, stirring occasionally, for about 25-30 minutes until they become golden brown and caramelized. Season with salt and pepper to taste.
- Prepare the Pastry: Roll out the thawed puff pastry on a lightly floured surface to fit your tart pan or baking sheet. Transfer the pastry to the pan, pressing it gently into the edges. Use a fork to prick the base of the pastry to prevent puffing during baking.
- Assemble the Tart: Once the squash is roasted, scatter it evenly over the pastry base. Spread the caramelized onions on top of the squash layer. Sprinkle the crumbled or shredded cheese over the onions. Drizzle with a little olive oil and season with salt and pepper if needed.
- Egg Wash and Baking: Brush the edges of the puff pastry with the beaten egg to give it a beautiful golden finish when baked. Place the tart in the preheated oven and bake for about 20–25 minutes, or until the pastry is puffed and golden and the cheese is melted.
- Finish and Serve: Remove the tart from the oven and let it cool slightly. Optionally, drizzle with balsamic glaze or honey for extra flavor. Slice into 6 pieces and serve warm or at room temperature.
Notes
- You can substitute the puff pastry with a shortcrust pastry if you prefer a sturdier base.
- Using a mix of cheeses like goat cheese and gruyère adds depth to the flavor profile.
- Caramelizing the onions slowly is key to achieving the perfect sweet-savory balance.
- Leftover tart can be refrigerated and enjoyed cold or reheated.
- For a vegan version, use a plant-based pastry and cheese alternative, and substitute egg wash with a plant-based milk wash.
