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Caramelized Onion Butternut Squash Tart

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings

Ingredients
  

  • 1 sheet puff pastry (store-bought, thawed) or 1 homemade tart crust
  • 1 medium butternut squash (about 2 pounds), peeled and sliced into 1/4-inch half-moons
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons olive oil, plus more as needed
  • 1 tablespoon unsalted butter
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup ricotta cheese
  • 1/3 cup crumbled goat cheese (or feta)
  • 1/3 cup grated Parmesan
  • 1 teaspoon Dijon mustard (optional but recommended)
  • 1 egg, beaten (for egg wash if using puff pastry)
  • Pinch of red pepper flakes (optional)
  • Honey or balsamic glaze, for drizzling (optional finish)

Instructions
 

  • Heat the oven. Preheat to 400°F (200°C). Line a baking sheet with parchment. If using a tart pan, lightly grease it.
  • Prepare the squash. Peel, seed, and slice the butternut squash into thin half-moons. Toss with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread on the sheet and roast for 18–22 minutes until just tender with light browning. Set aside.
  • Caramelize the onions. Warm 1 tablespoon olive oil and the butter in a large skillet over medium-low heat. Add the onions and a pinch of salt. Cook, stirring occasionally, for 25–35 minutes until deep golden and soft. If they stick, add a splash of water. Stir in garlic and thyme during the last 2 minutes. Season with pepper.
  • Make the cheese base. In a bowl, mix ricotta, goat cheese, Parmesan, Dijon, a pinch of salt, and pepper. Adjust to taste. This creamy layer helps the toppings stay put and adds rich flavor.
  • Prepare the crust. For puff pastry, unroll onto a parchment-lined sheet. Score a 1/2-inch border around the edges (don’t cut through). Prick the center with a fork to prevent puffing. For a tart shell, fit dough into the pan and par-bake if needed per recipe directions.
  • Assemble. Spread the cheese mixture evenly over the center, leaving the border bare if using puff pastry. Top with a generous layer of caramelized onions, then arrange the roasted squash over the top in slightly overlapping rows. Sprinkle red pepper flakes if you like heat.
  • Egg wash and bake. Brush the pastry border with beaten egg. Bake at 400°F (200°C) for 20–25 minutes, until the crust is golden and crisp and the toppings are heated through.
  • Finish and serve. Let cool 5–10 minutes. Drizzle with a touch of honey or balsamic glaze if desired. Garnish with extra thyme. Slice and serve warm or at room temperature.