Butternut Squash & Caramelized Onion Tart
How’re you doing with that New Year’s resolution to eat healthier?
Well, I’ve got one last rich dish to offer up before you pitch everything creamy and indulgent that’s still in the fridge:
Butternut Squash and Caramelized Onion Tarts.
My pals at Welcome Home Brands sent me these disposable oven-safe 4-inch ruffled baking cups… just perfect for making individual tarts. They’re great for any fun event (they come in a lot of other colors and shapes). Adds a pop of fun, don’t you think? You can also make this dish in a pie or larger tart pan, as in the recipe below.
So here’s the last blast… full of fat and flavor and, oh, so delicious: Butternut Squash and Caramelized Onion Tarts.
You’ll need a 2-lb butternut squash for this recipe. If your squash is bigger and you have extra, roast all of it and save it for later in the week… you are going to start eating healthier, right?
Butternut Squash and Caramelized Onion Tart
prep: 20 minutes
cook/bake: 90 minutes
serves 8
you’ll need…
2 tablespoons olive oil, divided
1 large onion, thinly sliced
3 cups butternut squash, cut into 1-inch pieces
1 refrigerated pie crust
1 box (5.2 ounces) Boursin cheese
2 eggs
½ cup milk
1 cup grated Gruyère cheese
salt and pepper to taste
let’s get to it…
Place oven rack in center. Heat oven to 425°F.
Heat one tablespoon of olive oil in a large skillet on medium heat. Add sliced onion and cook, stirring often, until golden brown, about 30 to 35 minutes. Season with salt and pepper to taste.
Meanwhile, while onions cook, toss squash in a large bowl with 1 tablespoon of oil. Spread squash on a baking sheet. Season with salt and pepper to taste. Bake 15 minutes (squash will NOT be cooked through); set aside to cool.
Press pie crust onto bottom of a 9-inch tart or pie pan. Line pie crust with a piece of parchment paper slightly larger than the bottom. Fill with pie weights. (Pie weights keep the bottom from puffing up or the sides from falling down.) Bake for 7 to 8 minutes. Remove from oven and cool.
Beat Boursin cheese, eggs and milk in a medium bowl until well blended; set aside.
Spoon sautéed onions and squash evenly onto bottom of pie crust. Pour Boursin cheese mixture on top of onions and squash. Sprinkle on Gruyère cheese.
Bake for 35 to 40 minutes, or until pie is golden brown and the center is set. Remove from oven and cool on a rack for 15 minutes before serving.
