Butternut squash has become a favorite in our house, it’s so versatile and can be used in so many different dishes. I usually buy one every week, cut it into chunks, roast it and tuck it away in my fridge to use up during the week.
It’s so readily available this time of year and with prices like this how can I refuse!
I’m always looking for new ways to use it so while researching the Internet I kept seeing Smitten Kitchen’s galette version, those caramelized onions she used were calling my name so I decided to make a tart but changing it up a bit using puff pastry instead and adding kale for color and added flavor. I’ve already made this twice we loved it that much! There’s something about the sweetness of the caramelized onions paired with the sweet and buttery squash, it’s such a perfect match, add to that fontina and parmesan cheese and a touch of sauteed kale, this dish screams fall!
I promise you you won’t be disapointed, you can even substitute spinach if you want or omit it all together. The puff pastry was a dream to work with, so easy to put together once all the components were ready.
Butternut Squash Tart
Prepare Squash, you can do this ahead of time
Peel squash cut into chunks toss in a bit of olive oil salt and pepper then and roast in a 375F- 400F oven til tender and golden.
One sheet of puff pastry, defrosted
Unfold the pastry sheet onto a Silpat or parchment paper and place on a baking sheet. Using a sharp knife, score a 1/2-inch border around the edge of the pastry sheet. Prick the center of the pastry sheet thoroughly with a fork.
Unfold the pastry sheet onto a Silpat or parchment paper and place on a baking sheet. Using a sharp knife, score a 1/2-inch border around the edge of the pastry sheet. Prick the center of the pastry sheet thoroughly with a fork.
Caramelized Onions
For this I sliced three onions into half moons and then sauteed them in a dab of butter and olive oil, added a pinch of sugar and a couple of sprigs of fresh thyme slowly cooking them for almost 40 minutes until a rich golden brown color appears. Don’t hurry this process even though you might want to, it really makes a difference!
For the kale I just took a about 6 leaves and cut them chiffonade style, saute in olive oil until wilted.
When all those components are finished sprinkle parmesan on the base of the puff pastry sheet, then add your caramelized onions all around then touches of kale here and there, maybe a cup or so of cubed fontina spread about, more parmesan and a drizzle of olive oil on top and along the border of the puff pastry, place in a 400F oven for 25- 30 minutes or until nicely browned on the bottom.
Each year during the fall local Girl Scouts create nature themed scarecrows near my home, very creative don’t you think?
Each year during the fall local Girl Scouts create nature themed scarecrows near my home, very creative don’t you think?
Have a wonderful weekend and Buon Appetito!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
This looks so good. I just wish I could get butternut squash for that price. Still, I think it would be worth it at any price to try this. I am going to add it to my Thanksgiving menu.
I have never read a blog that has made me more hungry!!
That is one gorgeous looking tart. With those colors on it, I bet it was gone in no time.
This might just work in the new wood-fired oven!
Hm…
I love your blog and the photographs make my mouth water as i’m sitting at me desk in sunny Glasgow. Have started a wee blog of my own at http://susiesfood.blogspot.com/
This is a very original tarte ; I would love it . Butternut is one of my fav squashes!
I am hoping for butternut squash and kale in my CSA box tomorrow – this looks incredible!
Looks delicious — I love using butternut squash or pumpkin and it really goes well with parmesan cheese and I like the addition of the kale.
The scarecrows are wonderful and so is this seasonal tart!!
That looks amazing! I have a hard time finding butternut squash in Italy, but there are so many other kinds that it is easy for me to substitute. I will defintiely be trying this soon!
Wow! This looks fantastic! No one around here likes butternut squash but me, but that’s okay. I’m going to make this one just for me. 😉
I have also started buying butternut squash, my favorite winter squash. Very nice combination of vegetables on this tart.
To Claudia: the first time I tried peeling a butternut squash, I quickly ended up in tears. I handle the task much better now, with the help of a sturdy vegetable peeler.
Bella Lady you can do it!
Great Idea!! I am in a rut with squash, just bake it the same way. You have inspired me to try this.
I am quickly becoming your “test cook” as I do all of your recipes. I have the hardest time peeling and chopping squash which is why I do not use it enough. Tuscan kale “appeared” mysteriously at the White Bear Lake Farmer’s Market so will give this a “go” for a dinner I am doing tomorrow. Oh to have an apple with those scarecrows…
This looks so scrumptious, Marie! I love that combination of caramelized onions and roasted winter squash, but you’ve taken it all to another level here! Beautiful.
Yumm!! Love butternut squash and all those fall gourds!
Another stellar recipe!
One word — YUM! Can’t wait to try this! Thanks for the recipe and beautiful pic.
Great looking tart, Marie. I have a couple butternuts begging to be used. Love those scarecrows, too! This is a great time of year, no?
I always have a butternut squash in the oven as well! This tart looks fantastic. I’ve been captivated by SK’s for a while too but this one looks equally as fabulous!
Love your tart
I love those creative scarecrows, and you know how I feel about a squash tart!
I would have never thought of this, it would be gorgeous eaten outside in my yard. Just lovely