Roasted Butternut Squash And Carmelized Onion Tart

This was terrific, found it in Bon Appetit magazine (Nov. 1998).

I made a few changes.  I did not want to puree filling as instructed.  I wanted a more rustic feel to the tart.


You could make the pie crust, to save time I bought it pre-made.

1 pie crust
1 small Butternut squash, peeled, seeded and diced approx. 1"
1 1/2 tsp Olive Oil
1 small Onion, thinly sliced
1 1/2 Tbsp. Butter
1 whole egg
1/3 C. H. cream
1/4 C. grated Parmesan cheese
3/4 C. grated Fontina cheese
1/4 C. crumbled mild Goat cheese
1 1/2 tsp. minced fresh herbs such as Rosemary, Thyme, & Marjoram leaves
Salt and Pepper to taste
1/3 C. fine fresh Bread crumbs

Preheat oven to 375 degrees.

In saute pan heat olive oil to shimmering.  Add 1/2 Tbsp. butter and squash and cook until golden brown.  About half way through add onion and finish with the squash.  Remove from heat and put in large mixing bowl.

In separate bowl combine egg, cream, cheeses, herbs, salt and pepper.  Once squash has cooled alittle add cream mixture to squash and mix throughly.  Pour filling into pie shell.

In a small skillet melt remaining butter and stir in bread crumbs until combined well.  Sprinkle bread crumb mixture evenly over filling.  Bake tart in middle of the oven for 40 minutes, or until filling is set and top is golden brown.  Cool tart in pan on rack for 10 minutes.  Serve and enjoy.