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1. Preheat oven 375, rack in second lowest position
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2. Make the crust: In the bowl of a food processor fitted with the metal blade, blend flour, cornmeal and salt. Add cream cheese and process for about 20 seconds, or until mixture resembles coarse crumbs. Add butter and pulse until no butter is larger than the size of a pea. Add ice water and process for about 30 seconds, or until a pinch of dough holds together. If it doesn't, add more water, a teaspoon at a time.
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3. Dump dough out onto a lightly floured counter. Knead just until it holds together in one piece. Shape dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 min. (If you child it much longer give it time to warm up a little before rolling it out.)
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4. Make the filing: While dough is chilling, toss sliced squash in a rimmed baking sheet with onion wedges, oil and salt. Roast for 20-25 min, tossing once or twice, until softened but not browned.
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5. Remove chilled dough from fridge and, on a non-stick baking mat or piece of parchment paper, roll dough into a rough circle about 1/8 inch thick and 14 - 16 inches in diameter. (The circle does not have to be smooth and neat and it can go over the edge of the baking mat.) Life the baking mat with the crust onto a cookie sheet.
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6. Spread half the cheese over the crust, leaving a one-inch border around the edge. Sprinkle evenly with roasted squash and onions followed by cubed apple, and top with remaining cheese. Fold edges of crust in over the filling, pleating edges as necessary. Brush crust with milk.
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7. Bake tart for about 30-35 min until crust is golden. Serve hot, warm or at room temp.
