Sunday, November 13, 2011

Butternut Squash & Caramelized Onion Tart

Another night alone. Boo. Vance is on his last night of overnight call for the week so I am, of course, cooking up a storm! On tap for tonight is World's Quickest Slow Cooker Applesauce to accompany a pork dinner this week and a  butternut squash & caramelized onion tart.
Savory tarts are a wonderful and easy way to feed a crowd to combine favorite ingredients. I think I will be making a tart as a Christmas hors d'oeuvre and tonight's tart featured beautiful fall squash.

-1 small butternut squash
-1 medium onion
-1 piece of puff pastry, thawed
-About 4 tablespoons EVOO
-2 tablespoons fresh chopped sage
-1-2 tablespoons honey
-3/4 cup sour cream
-1/2 cup crumbled goat cheese
-Pam spray
-Salt and Pepper

Peel and slice the squash and toss with about 2 tablespoons of EVOO, salt and pepper to taste and the chopped sage. Roast in the oven for about 20 minutes at 400 degrees.

Spray a small cookie sheet/jelly roll pan with Pam and unroll the puff pastry, pressing into corners. Prick the dough a few times for a fork. Spread the sour cream on the pastry and top with crumbled goat cheese. Drizzle the honey over top the cream and cheese.
While the squash is roasting, peel and slice the onion and saute (in a bit of EVOO) on low for about 25 minutes, stirring occasionally.

When the squash and onions are ready assemble the tart with squash and onions on top. Bake in the oven for 25 minutes until crust is golden.

Allow to cool and cut the tart with a pizza cutter. Pairing a tart with a nice salad or soup makes a great lunch/dinner option. Now I am going to relax and take in my Sunday night shows and test the applesauce. Have a great Sunday!

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