This savory and flavorful butternut squash tart is perfect for the holiday season. It’ll warm you right up. —Theresa Gutsch, Wausau, Wisconsin,
- Pastry for single-crust pie (9 inches)
- 1 pound onions, thinly sliced
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons canola oil
- 1/4 cup heavy whipping cream
- 1/4 teaspoon dried thyme
- 1 small tart apple, thinly sliced
- 1 cup mashed cooked butternut squash
- 1 large egg
- 4 slices Swiss cheese, cut into 1/2-inch strips
image/svg+xml Text Ingredients View Recipe,
On a lightly floured surface, roll dough to a 1/8-in.-thick square; transfer to a greased 8-in. square baking dish. Trim to 1/2 in. above edge of dish; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Meanwhile, in a large skillet, cook the onions, garlic, salt and pepper in oil over low heat for 25-30 minutes or until onions are golden brown, stirring frequently. Add cream and thyme. Bring to a gentle boil. Reduce heat; simmer for 2-4 minutes or until thickened. Cool slightly.
Pour into crust. Top with apple slices. In a small bowl, combine squash and egg; spread over top.
Cover and bake at 375° for 15 minutes. Uncover; arrange cheese in a lattice pattern over the top. Bake 15-20 minutes longer or until apple is tender. Let stand for 10 minutes before cutting.
1 piece: 251 calories, 16g fat (7g saturated fat), 49mg cholesterol, 200mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 6g protein.