Tuesday, November 17

butternut squash caramelized onion tart

since the whoopie pies were so much easier than expected, ambition got the best of me. so we brought both sweet and savory to double & mike's thanksgiving supperfly potluck. and this improvised recipe was the natural choice, because ... well, mike put it best while describing his recent brush with a temporarily stupefying dinner in paris, "because everything's just better with caramelized onions."


{okay, so it's sort of a ridiculous video of the neapolitan style pizzas we shared. consider it a teaser to the rest of the story, for which the moral is posted above}

a variant on the flavor profile of a martha stewart risotto recipe, from my very first out-in-the-real-world-first-apartment cookbook (a little over my head at the time ~ "is parchment paper the same as notebook paper?"), and it's one of my most favorite fall-ish flavors. at first I had planned to use sage, but after foraging around the rose beds, sweater snagged on thorns, and emerging defeated, I recalled how great rosemary is with these ingredients. though potent on its own, added to the other ingredients it's not at all overpowering.

butternut, caramelized onion and gruyere tart

1 batch tart dough

1 egg yolk or a little cream/milk (for brushing on dough before baking)
1 large sweet
onion, sliced

1 lb
butternut squash (half-rounds, in 1/8-inch slices)

1 tbsp
2 tbsp
olive oil, divided
sea salt & pepper
1 cup gruyere cheese, shredded
1/2 - 3/4 tsp rosemary, chopped, to taste (plus a little for garnish)

preheat oven to 400°f. while oven heats, toss squash slices in a little oil, salt and pepper, and roast in oven for 2o minutes. while squash bakes, in a large pan over med-low heat, saute onions in mix of butter and oil. after coating them and seasoning with a little salt and pepper, let onions cook undisturbed for several minutes, stirring only occasionally, to prevent burning. it should require almost no effort, but don't wander too far. let them take on some color, to taste (I love them deep mahogany, and very flavorful). toss with roasted butternut squash and let cool, at least slightly.

on lightly floured counter top, roll dough to about an 1/8 inch thick, 9-inch round. in a small bowl mix cheese and rosemary with cooled onions and squash. spread filling mixture onto the base of the tart, to within an inch (or so — more, if there's quite a lot of filling) of the edge (optional: arrange prettier slices of squash on top), and fold dough edges back in toward the filling (an inch or so). brush exposed dough with egg yolk and bake for 30-35 minutes or until tart shell is golden. serve warm.


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