Apple Onion & Butternut Squash Tart

And now we are at the last of our apples.  Thanks apples, you had a good run.  We made Very Lazy Fall Apple Butter, an apple crumble, Butternut Squash & Apple Soup, Apple Onion Spicy Chutney and for the finale, this Apple Onion & Butternut Squash Tart.  Serve for breakfast, lunch or dinner or cut into thin slices for a great appetizer – I bet it would go fabulously with a dry prosecco.  This is a super versatile and delicious tart.  The onions, apple and squash cook down to form a great caramelized base that contrasts nicely with the buttery/herbed crust and the salty cheese.

Apple Onion & Butternut Squash Tart

Inspired by this Martha Stewart recipe, I decided to bust out our Rosemary Tart Dough used in the Tomato Tart recipe (scroll down for the tart dough part).

Apple Onion & Butternut Squash Tart

Ingredients:

  • 5 onions, peeled and thinly sliced
  • 4 apples, peeled and chopped
  • 1/2 butternut squash, cut into 1/2″ cubes and roasted (we had this leftover from the soup, you can add the cubes in when you add the apples to save you a step, I’m sure it will be fine)
  • salt
  • olive oil
  • apple cider (vegetable broth or water would do in a pinch)
  • 1 Rosemary Tart Dough
  • 1/4-1/2 cup grated Parmesan or pecorino cheese

To Do:

  1. Make your Rosemary Tart dough and be sure to refrigerate it overnight or for at least a couple of hours.
  2. Heat up the olive oil in a large pot and add the onions.  Cook until softened, about 10-15 minutes.
  3. Add the apples (and butternut squash if it’s not roasted) and 1/4 cup apple cider or water.  Let everything simmer with a lid on the pot until caramelized, about 30 minutes.  Give it a stir every now and then and add more cider or water so nothing gets burned.  Give it a taste.  Taste good?  Great?  Need more salt and/or pepper, season away!
  4. Heat oven to 375F.  Roll out your tart dough and press into a tart pan (f you have leftover dough roll them into twists, sprinkle with parm and bake them – extra treat!).  Prick the bottom of the dough with a fork a few times.  If you have some spicy chutney, spread it along the bottom and bake for about 10 minutes.  If you don’t, sprinkle the bottom with a bit of grated Parmesan cheese or pecorino and bake for about 10 minutes.
  5. Remove the tart dough from oven and pile on the onion/apple/squash mixture.  Spread evenly throughout the pan and top with some more cheese.  Your call on how much cheese – remember these are salty cheeses.
  6. Bake for about 30-45 minutes or until the tart dough and cheese are a beautiful golden brown.

 


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