I know I haven’t posted anything in awhile.  I’ve been missing all of your comments!  I ran across this recipe from The Smitten Kitchen and I need to share.  This rustic tart  bursts with flavor and I could eat the whole galette myself.  It’s a good thing I had to share with my husband. The caramelized onions and roasted butternut squash add sweet and savory elements to the dish.  The original recipe calls for a homemade crust, but I used a pre-made Pillsbury crust.  I’m certain a homemade crust will send the flavor and texture to a new level, but I didn’t plan ahead and I actually really like pre-made pastry, plus it’s way easier (obvi). If you’ve never made caramelized onions, prepare for a life-changing revelation!  If you dislike crunchy, hot onions and bad breath caramelized onions are your solution!
Photo by MILKOVÍ
Savory Butternut Squash & Caramelized Onion Tart
Serves 2
A rustic and savory tart that will impress anyone and everyone
  1. 1 butternut squash, peeled, de-seeded and cubed
  2. 1 large onion, thinly sliced
  3. 1 Tbsp margarine
  4. 1 1/2 tsp salt
  5. 1/2 tsp sugar
  6. 1/4 tsp cayenne, optional
  7. 3/4 cup Gruyere cheese, shredded
  8. 1 1/2 tsp fresh sage, roughly chopped
  9. 1 tsp fresh thyme, roughly chopped
  10. 1 prepared frozen pie crust, thawed
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  1. Preheat oven to 375 degrees F.
  2. Toss butternut cubes with olive oil and 1 tsp salt.
  3. Roast squash on a large baking sheet for 30 minutes or until pieces are fork-tender. Try not to overlap squash. Set aside to cool slightly.
Caramelize onions
  1. Melt margarine in a large skillet over low heat. Spread onions evenly over pan surface with 1/2 tsp salt and sugar, stirring ocassionally until onions are soft and golden brown, about 20 minutes. Stir in cayenne, if using.
  2. Increase temperature of oven to 400 degrees F.
  3. Combine roasted squash, caramelized onions, cheese and herbs together in a bowl.
Assemble tart
  1. Roll prepared and thawed dough onto a lightly oiled baking sheet or round pizza stone. Spread combined ingredients over the dough, leaving approximately a 1 inch border. Fold the border over the squash mixture, pinching the edges. Leave the center uncovered.
  2. Bake tart until golden brown, about 25-30 minutes. Remove from oven and allow to stand for 5 minutes, then cut the tart into wedges. Serve.
  1. Tart may also be served at room temperature, making it an excellent party appetizer or pot luck dish
Adapted from The Smitten Kitchen
This recipe should serve four.  It would be so wonderful paired with a salad.  My husband and I ate half the galette each.  It was so hard to resist a second slice.  YUM!  We enjoyed it so much, I made an almost identical tart the next night using zucchini in the place of butternut squash! *something you may not know:   Onions contain high concentrations of allyl sulfides which fight heart disease and cancer.  Onions are a good source of vitamin C, supporting the immune system.  The fiber in this dish helps maintain a healthy gut and the manganese plays an important role in the body’s metabolism of proteins and carbohydrates. Fresh herbs are known for their antioxidant and anti-inflammatory properties. Super healthy food that tastes amazing?  Doesn’t get any better!


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