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Caramelized Onion and Butternut Squash Tart
Prep Time
30 mins
Cook Time
40 mins
Course: Main Course
Keyword: butternut squash, caramelized onions
Servings: 4
  • 1 sheet pâte brisée or puff pastry (for puff pastry, you might need to roll it out a bit to fit your pie tin)
  • 1/2 butternut squash, cubed
  • 1 white onion, halved and sliced thinly
  • 1/2 tsp sugar
  • 1 tbsp butter
  • 3/4 cup crumbled feta
  • 1/2 cup cubed or shredded Gruyère, Comté, or other cheese of choice
  • 1 tbsp Dijon mustard
  • 1 egg, scrambled with a splash of water or milk
  1. Preheat the oven to 200°C/400F.

  2. Peel and cube the butternut squash. Drizzle with olive oil and season with salt, pepper, chili flakes, and any herbs you desire. (thyme, basil, oregano). Roast for 30 minutes until tender.

  3. Caramelize the thinly sliced onions by sautéing them over low heat in the butter, sugar, a pinch of salt, and a drizzle of olive oil. Stir occasionally and then more frequently as they start to brown in order to avoid burning them.

  4. Line a pie dish or baking dish with the pastry dough. If you're using puff pastry, you might need to roll it out a a bit. Gently poke holes in the base of the dough using a fork.

  5. Spread the Dijon mustard over the dough on the base of the dish. Fill the dough with the butternut squash, cheeses, sage, caramelized onions, and sage. Pour in the scrambled egg to fill any open space.

  6. Bake for 30-40 minutes until the crust is golden brown. Serve warm with salad.