Caramelized Onion Butternut Squash Tart

Roasted butternut squash and deeply caramelized onions layer together on a sheet of puff pastry here, building a rustic, free-form tart with almost no fuss over shaping. Both the squash and the onions take real time to develop their flavor, roasting and slow-cooking separately before coming together on the pastry. A crumble of goat cheese and a drizzle of honey or balsamic finish it off with a sweet-savory balance.

A rustic puff pastry tart layered with roasted squash, caramelized onions, and goat cheese.

Why You'll Love This Recipe

• Fast: ready in about 75 minutes (20 min prep, 55 min cook)
• Simple: 10 everyday ingredients
• Feeds the family: 6 servings
• Light: about 300 calories per serving

Ingredients

• 1 medium butternut squash (peeled, seeded, and cubed (about 4 cups))
• 2 large yellow onions (thinly sliced)
• 1 sheet puff pastry (thawed if frozen or shortcrust pastry)
• 2 tablespoons olive oil (divided)
• 1 tablespoon unsalted butter
• 4 ounces goat cheese (feta, or gruyère (crumbled or shredded))
• 1 teaspoon fresh thyme (or ½ teaspoon dried)
• Salt and freshly ground black pepper (to taste)
• 1 egg (beaten (for egg wash))
• balsamic glaze or honey for drizzling

Instructions

1. Heat the oven to 400°F (200°C).
2. Peel, seed, and cube the butternut squash into half-inch pieces.
3. Toss the squash with a tablespoon of olive oil, thyme, salt, and pepper.
4. Spread it on a baking sheet and roast for 20 to 25 minutes, flipping halfway, until tender and lightly browned.
5. While the squash roasts, heat a tablespoon of olive oil and the butter in a large skillet over medium-low heat.
6. Add the sliced onions and a pinch of salt.
7. Cook for 30 to 40 minutes, stirring every few minutes, until golden brown and sweet.
8. Deglaze the pan with a splash of water, wine, or vinegar if needed.
9. Reduce the oven to 375°F (190°C).
10. Roll out the puff pastry on a parchment-lined baking sheet.
11. Spread the caramelized onions over the pastry, leaving a 1-inch border.
12. Layer the roasted squash evenly over the onions.
13. Sprinkle with the crumbled cheese of your choice.
14. Fold the edges of the pastry slightly inward.
15. Brush the crust with the beaten egg for a golden color.
16. Bake the tart for 25 to 30 minutes, until the pastry puffs up and turns golden brown.
17. Let it cool slightly before slicing.
18. Drizzle with balsamic glaze or honey if desired.
19. Serve warm or at room temperature.

Cooking Tips

• Let the onions caramelize slowly over low heat, since rushing them leads to uneven browning.
• Roast the squash until it's tender and lightly browned at the edges for the best flavor.
• Brush the crust edges with egg wash for a shiny, golden finish once baked.

Substitutions

• Feta can replace goat cheese.
• Puff pastry can be swapped for shortcrust pastry for a sturdier base.
• Maple syrup can replace honey for drizzling.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in the oven to keep the pastry crisp rather than using a microwave.
• Freezing isn't recommended, since the pastry loses its texture once thawed.

Serving Suggestions

• Serve warm or at room temperature as a light main or side.
• Pair with a simple green salad for a full meal.
• Slice into smaller pieces for an elegant appetizer.

Nutrition (per serving)

Nutrient	Amount
Calories	300 kcal

You Might Also Like

• Easy Tomato Basil Galette with Goat Cheese
• Caramelized Onion and Gruyere Dip
• Sheet Pan Pork Chops and Potatoes
• Standing Rib Roast
• Brown Butter Sage Butternut Squash Pasta
• Crockpot Chicken Marsala