A savory tart that captures the essence of fall, this dish features tender roasted butternut squash, deeply caramelized onions, and creamy cheese, all layered within a buttery crust. Finished with toasted hazelnuts for a nutty crunch, it’s a beautiful and satisfying option for brunch, lunch, or a cozy evening meal.
Why You’ll Love This Recipe
This tart combines rich, sweet, and savory elements in perfect harmony. The natural sweetness of butternut squash is complemented by golden caramelized onions and the earthy depth of Gruyère or cheddar cheese. The creamy custard base ties it all together in a flaky crust, with toasted hazelnuts adding a delightful texture contrast. It’s elegant enough for entertaining and easy enough for a weeknight dinner.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- shortcrust pastry (store-bought or homemade)
- butternut squash, peeled and cubed
- olive oil
- salt and pepper
- fresh thyme leaves
- onions, thinly sliced
- butter
- sugar
- shredded Gruyère or cheddar cheese
- eggs
- heavy cream
- milk
- toasted hazelnuts, roughly chopped
Directions
- Preheat oven to 400°F (200°C).
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, pepper, and fresh thyme. Spread on a baking sheet and roast for 20–25 minutes until tender and golden.
- Meanwhile, heat butter and the remaining olive oil in a skillet over medium-low heat. Add the sliced onions, a pinch of salt, and sugar. Cook for 20 minutes, stirring occasionally, until the onions are soft and caramelized.
- Roll out the pastry and press it into a tart pan. Prick the base with a fork and pre-bake at 375°F (190°C) for 10 minutes.
- In a mixing bowl, whisk together the eggs, cream, milk, salt, and pepper.
- Layer the caramelized onions over the pre-baked pastry. Top with roasted squash and sprinkle with shredded cheese.
- Pour the egg mixture evenly over the filling. Finish by scattering chopped toasted hazelnuts on top.
- Bake for 30–35 minutes until the custard is set and the top is golden brown.
- Let the tart cool slightly before slicing and serving.
Servings and timing
This recipe serves 6–8 people.
Preparation time: 30 minutes
Baking time: 35 minutes
Total time: 1 hour 5 minutes
Variations
- Vegan Version: Use plant-based cream, non-dairy cheese, and an egg replacer.
- Add Greens: Mix in sautéed spinach or kale with the onions.
- Nut-Free Option: Omit the hazelnuts or replace with pumpkin seeds.
- Cheese Alternatives: Use feta, goat cheese, or a sharp white cheddar for different flavor profiles.
- Mini Tarts: Prepare in muffin tins for individual servings, ideal for gatherings.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place slices in a 350°F (175°C) oven for 10–15 minutes or until warmed through. Avoid microwaving, as it may soften the crust. This tart can also be served at room temperature.
FAQs
Can I use frozen butternut squash?
Yes, but thaw and drain it well before roasting to avoid excess moisture in the tart.
Can I make the tart in advance?
Yes, it can be fully baked ahead of time and gently reheated in the oven before serving.
What kind of pan should I use?
A 9-inch tart pan with a removable bottom is ideal for even cooking and easy presentation.
Can I freeze this tart?
Yes, freeze after baking and cooling. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.
Is it necessary to pre-bake the crust?
Yes, blind baking prevents the crust from becoming soggy when the filling is added.
What wine pairs well with this tart?
A crisp white wine like Sauvignon Blanc or a light red like Pinot Noir complements the savory flavors.
Can I substitute the cream with milk?
You can use all milk for a lighter texture, but the tart may not be as rich and creamy.
How do I prevent the crust from shrinking?
Chill the pastry before baking and avoid stretching it when placing it in the pan.
Can I use pre-made caramelized onions?
Yes, but homemade will give a fresher, more customized flavor.
What herbs go well in this tart?
Thyme is classic, but rosemary or sage can also enhance the autumn flavors.
Conclusion
Roasted Butternut Squash & Caramelized Onion Tart is a beautifully balanced dish that brings comfort and elegance to the table. With its buttery crust, flavorful filling, and satisfying textures, it’s perfect for both casual meals and special occasions. Serve it warm, at room temperature, or chilled—it’s delicious every time.
Print
Roasted Butternut Squash & Caramelized Onion Tart
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
A savory tart with roasted butternut squash, caramelized onions, creamy egg custard, melted cheese, and crunchy hazelnuts in a flaky crust. Perfect for fall-inspired brunches, lunches, or cozy dinners.
Ingredients
- 1 sheet shortcrust pastry (store-bought or homemade)
- 2 cups butternut squash, peeled and cubed
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tbsp fresh thyme leaves
- 2 medium onions, thinly sliced
- 1 tbsp butter
- 1/2 tsp sugar
- 3/4 cup shredded Gruyère or cheddar cheese
- 3 eggs
- 3/4 cup heavy cream
- 1/4 cup milk
- 1/4 cup toasted hazelnuts, roughly chopped
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tbsp olive oil, salt, pepper, and thyme. Roast on a baking sheet for 20–25 minutes until tender and golden.
- While squash roasts, caramelize the onions: Heat butter and remaining olive oil in a skillet over medium-low heat. Add onions, salt, and sugar. Cook for 20 minutes, stirring occasionally, until soft and golden.
- Roll out pastry and press into a tart pan. Prick the bottom with a fork and pre-bake at 375°F (190°C) for 10 minutes.
- In a bowl, whisk together eggs, cream, milk, salt, and pepper.
- Spread caramelized onions over the base of the tart. Add roasted squash and sprinkle with cheese.
- Pour egg mixture over the top. Finish with chopped hazelnuts.
- Bake for 30–35 minutes until the filling is set and the top is golden brown. Let cool slightly before serving.
Notes
- Use pre-cut butternut squash to save time.
- Can substitute walnuts or pecans for hazelnuts.
- Pairs well with a light green salad.
- Tastes great warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 5g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 115mg
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