SIMPLE AUTUMN BUTTERNUT SQUASH AND BACON TART

Simple Autumn butternut squash and bacon tart image

Provided by sherry monfils @smonfils

Categories Eggs

Number Of Ingredients 13

1 - refrigerated pie crust, i used pillsbury
1 pound(s) peeled and cubed butternut squash
1-1/2 tablespoon(s) olive oil
- salt and pepper to taste
5 slice(s) thick cut bacon
2 teaspoon(s) minced garlic
1 small red onion, sliced into thin pieces
2 large eggs
1 - eggyolk
1 cup(s) light cream
1/4 cup(s) freshly grated parmesan cheese
1/3 cup(s) shredded gruyere cheese
1 tablespoon(s) fresh thyme, chopped

Steps:

Cut parchment paper to fit a 9-inch pie pan. Lightly spray paper w/ cooking spray. Place 1 pie crust in pan. Heat oven to 375.
In medium bowl, toss squash w/ oil. Season w/ salt and pepper. Place squash on a baking sheet. Bake until tender, about 30 mins. Let cool. Reduce heat to 350. In a skillet, over medium heat, cook bacon, until almost crisp, adding onion and garlic to the pan the last minute. Remove mixture w slotted spoon to a paper towel lined plate to drain.
In lg bowl, whisk together eggs, egg yolk, cream, parmesan cheese and a dash each of salt and pepper. Spoon squash into pie crust in pan, sprinkle w/ gruyere cheese. Pour egg mix over all in pie crust. Bake for 30 mins. Spoon bacon/onion mix over top. Bake another 10 mins. Let cool slightly. Sprinkle with fresh thyme. Slice and serve.