Winter Squash Tart
This pretty, open tart pairs sweet squash with sweet onions and melty cheese. Your kids will love that you're having pie for dinner, and you'll love that you found a home for that pretty, nutrient-packed squash. Don't let the dough scare you: it comes together quickly, and rolls out easily into a delicious, flaky crust.
Hands-On Time: 25 minutes
Ready In: 1 hour
Yield: 4 servings
1 small butternut squash (around 1 pound)
2 tablespoons olive oil, divided use)
A few sprigs fresh thyme or a pinch dried)
1 red onion, peeled, halved and thinly sliced)
1 tablespoon balsamic vinegar)
1 1/4 cups flour)
1 stick salted butter, sliced into small pieces)
1/4 cup sour cream whisked with 1/4 cup very cold water)
1 heaping cup grated smoked cheddar (or regular cheddar, or another cheese of your choosing)
- Heat the oven to 450ºF and line two baking sheets with foil.
- Trim the top and bottom from the squash and peel it, using a very sharp vegetable peeler or a paring knife. Slice it in half lengthwise, remove the seeds and stringy insides, and then slice it crosswise 1/3-inch thick.
- On one of the prepared baking sheets, toss the squash with 1 tablespoon of the olive oil, 1/2 teaspoon salt, and the thyme, then spread it into a single layer. On the other prepared baking sheet, toss the onion with the remaining oil and 1/2 teaspoon salt, and spread it into a single layer.
- Roast the vegetables for 25-30 minutes, until the squash is very tender and browning, and the onion is soft and brown. Toss the onion with the balsamic vinegar.
- Turn the oven down to 400ºF. While the vegetables cook prepare the dough: in the bowl of a food processor fitted with a steel blade, pulse the flour with 1/2 teaspoon salt, then add the butter slices and pulse until the mixture forms coarse crumbs.
- Pour the sour cream-water mixture through the feed tube and pulse again until the dough just starts to come together into large clumps. Turn the dough onto a work surface and gather it gently together, then press it into a disc, wrap it in plastic wrap, and chill it in the freezer while the vegetables finish cooking.
- When you are ready to assemble the tart, roll the floured dough out on a lightly floured surface until it is a thin 12-inch circle (it doesn't need to be perfectly thin or a perfect circle!).
- Fold the dough loosely into quarters to transfer it to an ungreased baking sheet (simply remove the foil and veggies from one you've already used), then unfold it back into a circle.
- Arrange the squash over the dough, leaving a 1- or 2-inch border around the edge which you will fold over later. Arrange the cheese over the squash and then, finally, top with the onions and any of their vinegary juices that have accumulated in the pan.
- Fold the border over the filling, pleating as necessary to keep its shape; the center will be open.
- Bake at 400ºF for 30 to 40 minutes until deeply golden. Cool briefly, then cut into wedges and serve warm or at room temperature.