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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

Count

Nutrition

235

Calories

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Ingredients:

Serving

pastry dough
1 small butternut squash (about 1 lb)
1 1/2 tsp olive oil plus about 2 tsp for brushing squash
1 small onion
1 1/2 tbsp unsalted butter
1 whole 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 (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
freshly ground black pepper
1/3 cup fine fresh bread crumbs

Directions:

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	235.31 Kcal (985 kJ)
Calories from fat	131.9 Kcal
		% Daily Value*
Total Fat	14.66g	23%
Cholesterol	83.89mg	28%
Sodium	457.39mg	19%
Potassium	333.48mg	7%
Total Carbs	15.18g	5%
Sugars	2.67g	11%
Dietary Fiber	2.04g	8%
Protein	9.5g	19%
Vitamin C	16.8mg	28%
Vitamin A	0.8mg	26%
Iron	1.5mg	8%
Calcium	194.7mg	19%

Amount Per 100 g
Calories	167.18 Kcal (700 kJ)
Calories from fat	93.71 Kcal
		% Daily Value*
Total Fat	10.41g	23%
Cholesterol	59.6mg	28%
Sodium	324.96mg	19%
Potassium	236.93mg	7%
Total Carbs	10.78g	5%
Sugars	1.9g	11%
Dietary Fiber	1.45g	8%
Protein	6.75g	19%
Vitamin C	11.9mg	28%
Vitamin A	0.6mg	26%
Iron	1mg	8%
Calcium	138.3mg	19%

* 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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