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

Units Scale

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

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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