Caramelized Onion Butternut Squash Tart Recipe
A deliciously savory Caramelized Onion Butternut Squash Tart featuring a flaky puff pastry crust, sweet roasted butternut squash, deeply caramelized onions, creamy goat cheese, and fresh thyme. Perfect as a comforting vegetarian main dish or elegant appetizer.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Tart Base
- 1 sheet of puff pastry (store-bought or homemade)
For the Filling
- 2 medium butternut squashes (about 2 lbs), peeled and diced
- 2 large onions, thinly sliced
- 2 tablespoons olive oil (divided)
- 1 teaspoon salt (divided)
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 cup goat cheese (or feta cheese for a tangier flavor)
- 1/4 cup heavy cream (or a dairy-free alternative)
- 1 egg (for egg wash)
- Optional: A sprinkle of red pepper flakes for heat
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting and baking the tart.
- Prepare the Butternut Squash: Toss the diced butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon salt, and the black pepper until evenly coated. Spread the squash on a baking sheet in a single layer and roast in the preheated oven for 25 to 30 minutes until tender and lightly caramelized.
- Caramelize the Onions: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the thinly sliced onions and 1/2 teaspoon salt. Cook, stirring occasionally, for about 20 minutes until the onions become deeply golden brown and caramelized, releasing their natural sweetness.
- Roll Out the Puff Pastry: Lightly flour your work surface and roll out the puff pastry sheet to fit your tart pan or baking tray. Transfer the pastry to the pan and prick the bottom with a fork to prevent bubbling during baking.
- Assemble the Tart: Spread the caramelized onions evenly over the puff pastry base. Layer the roasted butternut squash on top of the onions. Crumble the goat cheese evenly across the tart, then drizzle with the heavy cream. Sprinkle fresh or dried thyme over the assembled ingredients. For extra heat, add a sprinkle of red pepper flakes if desired.
- Apply Egg Wash: Beat the egg and lightly brush the edges of the puff pastry with the egg wash to give the crust a beautiful golden sheen upon baking.
- Bake the Tart: Place the assembled tart in the oven and bake for 25 to 30 minutes or until the puff pastry is golden brown and fully cooked through.
- Cool and Serve: Remove the tart from the oven and allow it to cool for about 10 minutes. This helps the filling set and makes slicing easier. Serve warm or at room temperature.
Notes
- You can substitute goat cheese with feta for a slightly tangier flavor.
- If you prefer a dairy-free tart, use a plant-based cream alternative and omit the egg wash or use a non-dairy milk brush.
- To make peeling the butternut squash easier, microwave it for 2-3 minutes before peeling.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently in the oven.
- Adding red pepper flakes is optional but adds a nice spicy kick to the tart.
Keywords: caramelized onion tart, butternut squash tart, puff pastry tart, vegetarian tart, fall recipe, roasted squash tart, savory tart
