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Roasted Butternut Squash and Caramelized Onion Tart Recipe

Roasted Butternut Squash and Caramelized Onion Tart Recipe

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Roasted Butternut Squash and Caramelized Onion Tart

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Ingredients:

Serving

1 small butternut squash (about 1 lb)
3 1/2 tsp olive oil, divided
1 small onion
1 1/2 tbsp unsalted butter
1 large egg
1/2 large egg yolk (1/2 tbsp)
1/3 cup heavy cream
3/4 cup grated italian fontina cheese (about 2 1/2 oz)
1/3 cup freshly grated parmesan cheese (about 1 oz)
1/4 cup crumbled mild soft goat cheese (about 1 oz)
1 1/2 tsp minced fresh herbs , such as rosemary , thyme ,and marjoram leaves
1/2 tsp salt
fresh ground black pepper
1/3 cup fine fresh breadcrumb

Directions:

Using a prepared pie crust or your favorite crust recipe. On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick).
Fit dough into an 11-inch tart pan with a removable fluted rim.
Freeze shell 15 minutes.
Preheat oven to 375°F.
Line shell with foil and fill with pie weights or raw rice.
Bake shell in middle of oven until edge is pale golden, about 20 minutes.
Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden.
Leave oven on.
Cool shell in pan on a rack.
Halve squash and scoop out seeds.
Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
Cool squash and scoop out flesh.
In a food processor purée squash.
Add whole egg, egg yolk, and cream and blend well.
Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste.
Pour filling into shell, smoothing top.
In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well.
Sprinkle bread crumb mixture evenly over filling.
Bake tart in middle of oven 40 minutes, or until filling is set.
Cool tart in pan on rack 10 minutes and carefully remove rim.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	167.06 Kcal (699 kJ)
Calories from fat	105.11 Kcal
		% Daily Value*
Total Fat	11.68g	18%
Cholesterol	62.92mg	21%
Sodium	328.99mg	14%
Potassium	241.46mg	5%
Total Carbs	9.93g	3%
Sugars	1.93g	8%
Dietary Fiber	1.41g	6%
Protein	6.74g	13%
Vitamin C	12.6mg	21%
Vitamin A	0.6mg	20%
Iron	1mg	5%
Calcium	141.2mg	14%

Amount Per 100 g
Calories	149.19 Kcal (625 kJ)
Calories from fat	93.86 Kcal
		% Daily Value*
Total Fat	10.43g	18%
Cholesterol	56.19mg	21%
Sodium	293.79mg	14%
Potassium	215.63mg	5%
Total Carbs	8.87g	3%
Sugars	1.73g	8%
Dietary Fiber	1.26g	6%
Protein	6.02g	13%
Vitamin C	11.2mg	21%
Vitamin A	0.5mg	20%
Iron	0.9mg	5%
Calcium	126.1mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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