ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION TART

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Roasted Butternut Squash and Caramelized Onion Tart image

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

1 small butternut squash (about 1 pound)
3 1/2 teaspoons olive oil, divided
1 small onion
1 1/2 tablespoons unsalted butter
1 large egg
1/2 large egg yolk (1/2 tablespoon)
1/3 cup heavy cream
3/4 cup grated italian Fontina cheese (about 2 1/2 ounces)
1/3 cup freshly grated parmesan cheese (about 1 ounce)
1/4 cup crumbled mild soft goat cheese (about 1 ounce)
1 1/2 teaspoons minced fresh herbs, such as rosemary,thyme,and marjoram leaves
1/2 teaspoon salt
fresh ground black pepper
1/3 cup fine fresh breadcrumb

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.

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