Roasted Squash and Gorgonzola Phyllo Tart

1. 1

   Preheat the oven to 400 F.

2. 2

   Toss the squash in half of the olive oil, place on a baking sheet lined with parchment paper and roast in the oven for approximately 40 minutes or until the squash is tender and begins to develop some color.

3. 3

   While the squash is roasting, add the remaining half of the oil into a pan and saute the onions on medium heat until they are lightly caramelized.

4. 4

   Remove from heat when done.

5. 5

   You can form the tart in a pie tin but I used two mini (4 diameter) spring-form pans to get the tall sides.

6. 6

   Use some of the melted butter to lightly butter the pans.

7. 7

   Begin layering 5 sheets of dough into each pan, buttering each sheet.

8. 8

   I buttered each after Id added it to the pan because it was easier than brushing it on the flat sheets and having them tear.

9. 9

   The result is less perfect but way easier.

10. 10

    The sheets should overhang the pans.

11. 11

    Combine the roasted squash, onions, cheese, walnuts, chives, salt and pepper in a bowl and spoon half the mixture into each pan.

12. 12

    Fold up the edges of the dough and butter them.

13. 13

    Place both pans on a baking sheet and bake for 20 30 minutes or until the dough is a light golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.