Butternut squash tart with carmelized onions
A lunch dish to celebrate a beautiful fall in a new city.
I’ve officially lived in New York City for one month.
I want to say that I’ve been putting my beautiful black-counter-topped, white-subway-tiled kitchen with cherry cabinets and gas stove to good use on a regular basis, but shoot, kids. I live in New York City. Do you even know how much food exists here? I experience moments of overwhelming anxiety whenever I consider how many restaurants I have to eat at while my metabolism still allows for reckless eating. It’s a rough life.
Also, I’m in love with Brooklyn. In love. I see no reason to leave on the weekends when there are flea markets and food markets and farmers markets to be visited and general exploring to be done.
But, every Sunday, I make lunch for the week. This was last week’s lunch. Sometimes I even paired it with salad.
Butternut Squash Tart with Caramelized Onions
Makes one 9-inch tart
1-1/2 cups all purpose flour
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes
4 tablespoons ice water
1 small butternut squash
1 red onion, sliced
1 tablespoon balsamic vinegar
3 tablespoons sour cream
3 tablespoons heavy cream
4 ounces goat cheese
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
For the crust:
Blend flour and salt in processor. Using on/off turns, cut in butter and shortening until pea-size pieces form. With the machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. Soften dough slightly before rolling dough out.
Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan. Trim dough overhang to 1 inch. Fold overhang in; press to form double-thick sides. Pierce bottom of dough all over with fork. Refrigerate 1 hour.
Preheat oven to 400 degrees F. Bake crust until golden, piercing with fork if bubbles form, about 20 minutes. Cool 5 minutes. Reduce oven temperature to 375 degrees F.
For the filling:
While the tart crust is being refrigerated in the tart pan, slice squash in half and place on cookie sheet. Drizzle with olive oil, sprinkle with salt, and roast for 40 minutes or until squash is soft.
Heat a pan on the stove over medium heat with a few tablespoons of olive oil. Cook onions for a few minutes to soften, then add balsamic vinegar. Cook for 20 minutes.
Beat together eggs, sour cream, heavy cream, goat cheese, cayenne pepper and ground pepper. After the squash cools, remove it from the skin and combine with egg mixture.
Pour the filling into the tart and sprinkle with caramelized onions. Bake for 20 to 25 minutes at 375 degrees F.
Related post: Roasted Sweet Potatoes, Carrots, and Chickpeas
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