Caramelized Onion Butternut Squash Tart
This Caramelized Onion Butternut Squash Tart combines sweet, golden onions with tender roasted squash, creamy cheese, and buttery puff pastry for a savory, elegant dish. Perfect as a vegetarian main, holiday appetizer, or side, it’s rich in flavor yet simple to prepare.With a crisp, flaky crust and a sweet-savory filling, it’s a recipe you’ll come back to all season long.
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)
Optional:
- balsamic glaze or honey for drizzling
Instructions
Prep the squash
- Preheat oven to 400°F (200°C).
- Peel, seed, and cube butternut squash into ½-inch pieces.
- Toss with 1 tablespoon olive oil, thyme, salt, and pepper.
- Spread on a baking sheet and roast 20–25 minutes, flipping halfway, until tender and lightly browned.
Caramelize the onions
- While squash roasts, heat 1 tablespoon olive oil and butter in a large skillet over medium-low heat.
- Add sliced onions and a pinch of salt.
- Cook for 30–40 minutes, stirring every few minutes, until golden brown and sweet.
- Deglaze pan with a splash of water, wine, or vinegar if needed.
Assemble the tart
- Reduce oven to 375°F (190°C).
- Roll out puff pastry on a parchment-lined baking sheet.
- Spread caramelized onions over pastry, leaving a 1-inch border.
- Layer roasted squash evenly over onions.
- Sprinkle with crumbled cheese of choice.
- Fold edges of pastry slightly inward.
- Brush crust with beaten egg for golden color.
Bake
- Bake tart 25–30 minutes, until pastry is puffed and golden brown.
Serve
- Cool slightly before slicing.
- Drizzle with balsamic glaze or honey if desired.
- Serve warm or at room temperature.