Roasted Butternut Squash And Caramelized Onion Tart

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 small butternut squash (about 1 pound)
• 3 1/2 teaspoons olive oil, divided
• 1 small onion
• 1 1/2 tablespoons unsalted butter
• 1 large egg
• 1/2 large egg yolk (1/2 tablespoon)
• 1/3 cup heavy cream
• 3/4 cup grated italian fontina cheese (about 2 1/2 ounces)
• 1/3 cup freshly grated parmesan cheese (about 1 ounce)
• 1/4 cup crumbled mild soft goat cheese (about 1 ounce)
• 1 1/2 teaspoons minced fresh herbs, such as rosemary,thyme,and marjoram leaves
• 1/2 teaspoon salt
• fresh ground black pepper
• 1/3 cup fine fresh breadcrumb

Recipe

• 1 using a prepared pie crust or your favorite crust recipe. on a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick).
• 2 fit dough into an 11-inch tart pan with a removable fluted rim.
• 3 freeze shell 15 minutes.
• 4 preheat oven to 375°f.
• 5 line shell with foil and fill with pie weights or raw rice.
• 6 bake shell in middle of oven until edge is pale golden, about 20 minutes.
• 7 carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden.
• 8 leave oven on.
• 9 cool shell in pan on a rack.
• 10 halve squash and scoop out seeds.
• 11 lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
• 12 while squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
• 13 cool squash and scoop out flesh.
• 14 in a food processor purée squash.
• 15 add whole egg, egg yolk, and cream and blend well.
• 16 transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste.
• 17 pour filling into shell, smoothing top.
• 18 in a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well.
• 19 sprinkle bread crumb mixture evenly over filling.
• 20 bake tart in middle of oven 40 minutes, or until filling is set.
• 21 cool tart in pan on rack 10 minutes and carefully remove rim.