Squash, Apple and Onion Tart Recipe

Name: Squash, Apple and Onion Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: pate brisee pie crust; 2 tablespoons olive oil; 1 12 lbs onions, halved lengthwise and sliced thin; 2 cloves garlic, minced; ¼ teaspoon dried thyme, crumbled; ¾ teaspoon dried sage, crumbled; ¼ cup heavy cream; 1 large apple; 12 lb squash, sliced thin; ¼ cup cold unsalted butter, sliced thin

Servings: persons

pate brisee pie crust
2 tablespoons olive oil
1 12 lbs onions, halved lengthwise and sliced thin
2 cloves garlic, minced
¼ teaspoon dried thyme, crumbled
¾ teaspoon dried sage, crumbled
¼ cup heavy cream
1 large apple
12 lb squash, sliced thin
¼ cup cold unsalted butter, sliced thin

1
Make crust: Preheat oven to 400 degrees F (220C).
2
Roll out dough 1/8 inch thick on a lightly-floured surface and fit it into a 9 1/2 inch square flan form set on a baking sheet, leaving a 1/4 inch overhang.
3
Fold overhang inward onto the sides of the shell and press firmly against the flan form.
4
Prick shell lightly with fork and chill for 30 minutes or freeze for 15.
5
Line pastry with foil and fill with pie weights.
6
Bake in lower third of oven for 15 minutes.
7
Remove weights and foil and bake shell a further 5-8 minutes, or until golden.
8
Let cool.
9
Make filling: In a large skillet, heat oil over moderately-high heat until hot but not smoking.
10
Stir in onions, garlic and season to taste.
11
Cook mixture, covered, over low heat, stirring occasionally, for 20-25 minutes, or until onions are softened.
12
Add sage, thyme and cream, bring to boil, and simmer, stirring occasionally, for 3-5 minutes, or until thickened.
13
Let onion mixture cool.
14
(may be made 1 day ahead) Spread onion evenly into pastry shell.
15
Peel and halve apple lengthwise, core, and slice very thin crosswise.
16
Arrange apple and squash slices decoratively, overlapping, covering onion.
17
Season with salt and top with butter.
18
Preheat oven to 375 degrees F (190C).
19
Bake in upper third for 15 minutes.
20
Cover tart with foil and bake for 30 minutes more, or until squash is tender.
21
Let tart cool for 20 minutes before removing from flan form.
22
Serve warm or at room temperature.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: pate brisee pie crust, 2 tablespoons olive oil, 1 12 lbs onions, halved lengthwise and sliced thin, 2 cloves garlic, minced, and more.

Yes, Squash, Apple and Onion Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Squash, Apple and Onion Tart

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