Butternut Squash & Onion Tart

A tart can be large like a pie or can be served in individual servings.

A tart is an open pastry, often filled with fruit or a savory vegetable and cheese. It is very similar to a pie, using the same type of pastry crust. Tarts have thinner crust and are made in a tart pan with a removable fluted rim. You can combine the ingredients of butternut squash, onions and other flavors to fill a tart. Many different tart recipes use butternut squash and onions. You can add different cheeses and other spices based on your preference. Does this Spark an idea?

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Pie crust
11-inch tart pan with removable fluted rim
1 small butternut squash
Olive oil
1 1/2 tablespoons butter, divided
1 small red onion
2/3 cup heavy cream
1/4 cup ricotta cheese
1 large egg
3 tablespoons finely grated Parmesan cheese
Salt and pepper to taste
1/3 cup bread crumbs

Instructions

- 1
  
  Use a prepared pie crust or make your favorite pie crust. Place the dough in your tart pan. Fold approximately 1 inch of pie dough over the edge of the pan. Bake as directed.
- 2
  
  Preheat oven to 375 F. Slice the butternut squash in half and remove the seeds. Brush each side with olive oil.
- 3
  
  Place squash on a baking sheet with the cut side facing down. Roast the butternut squash in the oven for 40 minutes or until the squash is soft.
- 4
  
  Slice the onion in long strips. Heat ½ tablespoon of butter and 1 ½ teaspoons of olive oil in a skillet over medium heat. Add the onions to the hot pan and sauté them until they are soft and caramelized, approximately 20 minutes.
- 5
  
  Scoop out the squash when it has finished roasting. Combine the squash with an egg and the heavy cream, blending well.
- 6
  
  Stir in Parmesan and ricotta cheese, onion, salt and pepper. Pour the filling into the pie crust.
- 7
  
  Melt 1 tablespoon of butter in a small skillet over medium heat. Combine breadcrumbs with the melted butter until all of the breadcrumbs are coated.
- 8
  
  Spread the breadcrumbs over the tart filling. Bake the tart in the oven for 40 minutes or until the filling is set. Allow the tart to cool for five to 10 minutes before serving.