peeled, halved and seeded, and sliced into 1/4-inch crescents
large, peeled and sliced
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Preheat oven to 400°F. Set aside a 9-inch tart pan and a standard baking sheet.
To make the tart dough, combine the pie crust mix with the butter and mix until it resembles a coarse meal. Add the egg and enough water to make an even dough. Shape into a disk, wrap in plastic wrap, and chill for at least 30 minutes or overnight.
Toss butternut squash crescents with olive oil and 1/4 tsp salt. Spread evenly onto the baking sheet and bake until just tender, about 25 minutes. Let cool. Reduce oven to 350°F.
Roll out the tart dough on a well-floured surface or between 2 sheets of parchment paper. Line a 9-inch tart pan with the dough and trim off excess. Dock the bottom of the crust using a fork and parbake for 10 minutes. Let cool.
Meanwhile, melt butter in a saute pan over medium heat. Add the sliced onion and remaining 1/2 tsp of salt and cook until the onions are very soft, about 15 – 20 minutes. Remove from heat and stir in thyme. Once slightly cooled, mix in 1-1/2 cups shredded Gruyere.
Line the bottom of the cooled tart shell with one layer of butternut squash, reserving half of the half-circle squash pieces and about eight of the crescent-shaped pieces. Top the bottom layer with the onion mixture then arrange the remaining squash into a decorative top layer by overlapping the half-circle squash pieces in a large ring around the edge of the tart. Twist and curl the reserved crescent-shaped pieces to fit into the empty center circle. Sprinkle with the Parmesan and remaining 1/2 cup of shredded Gruyere. Bake at 350°F until the cheese has melted and begun to brown, 30 – 35 minutes.
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