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! {
