Squash Apple And Onion Tart Recipes

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ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION TART



Roasted Butternut Squash and Caramelized Onion Tart image

This is probably my all time favorite recipe. It is extremely decadent and rich. A bit time consuming but it's worth it!! Adapted from Gourmet. Please use your favorite dough recipe or a prepared crust!

Provided by Kimke

Categories     Onions

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 small butternut squash (about 1 pound)
3 1/2 teaspoons olive oil, divided
1 small onion
1 1/2 tablespoons unsalted butter
1 large egg
1/2 large egg yolk (1/2 tablespoon)
1/3 cup heavy cream
3/4 cup grated italian Fontina cheese (about 2 1/2 ounces)
1/3 cup freshly grated parmesan cheese (about 1 ounce)
1/4 cup crumbled mild soft goat cheese (about 1 ounce)
1 1/2 teaspoons minced fresh herbs, such as rosemary,thyme,and marjoram leaves
1/2 teaspoon salt
fresh ground black pepper
1/3 cup fine fresh breadcrumb

Steps:

  • Using a prepared pie crust or your favorite crust recipe. On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick).
  • Fit dough into an 11-inch tart pan with a removable fluted rim.
  • Freeze shell 15 minutes.
  • Preheat oven to 375°F.
  • Line shell with foil and fill with pie weights or raw rice.
  • Bake shell in middle of oven until edge is pale golden, about 20 minutes.
  • Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden.
  • Leave oven on.
  • Cool shell in pan on a rack.
  • Halve squash and scoop out seeds.
  • Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
  • While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
  • Cool squash and scoop out flesh.
  • In a food processor purée squash.
  • Add whole egg, egg yolk, and cream and blend well.
  • Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste.
  • Pour filling into shell, smoothing top.
  • In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well.
  • Sprinkle bread crumb mixture evenly over filling.
  • Bake tart in middle of oven 40 minutes, or until filling is set.
  • Cool tart in pan on rack 10 minutes and carefully remove rim.

BUTTERNUT SQUASH APPLE BAKE



Butternut Squash Apple Bake image

Even those who aren't fans of squash enjoy this side dish. Sweet slices of butternut squash are topped with apples covered in a cinnamon-sugar glaze for a quick and easy dinner accompaniment. -Ellie Klopping, Toledo, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 6

1 butternut squash (2 pounds), peeled and cut into 1/2-inch slices
3 medium tart apples, peeled and thinly sliced
1/3 cup packed brown sugar
1-1/2 teaspoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.

Nutrition Facts : Calories 120 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 36mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic exchanges

ROASTED SQUASH AND APPLE TART



Roasted Squash and Apple Tart image

Provided by Food Network

Categories     appetizer

Time 2h45m

Yield 6 serings

Number Of Ingredients 17

1 butternut squash, peeled
3 tablespoons olive oil, divided
Salt and pepper
1/4 teaspoon ground clove
1 tablespoon brown sugar
3 apples, peeled
7 large shallots
1/2 tablespoon chopped fresh thyme leaves
1 puff pastry, cut into 6 equal rectangles
4 ounces blue cheese, crumbled
2 recipe Syrah Reduction, recipe follows
1 bottle syrah
4 sprigs thyme
1 shallot, slices
1 tablespoon black pepper
1 tablespoon white pepper
Freshly cracked black pepper

Steps:

  • Butternut Squash:
  • Preheat oven to 350 degrees F.
  • Cut sides of squash to make a rectangular shape. Slice squash into 6 (2 by 4-inch) rectangles. Toss the squash in 1 tablespoon of olive oil, salt, pepper, to taste, ground clove, and brown sugar. Bake in oven until tender, approximately 15 to 25 minutes.
  • Apple: Slice the apples into 6 (2 by 4-inch) rectangles. Heat 1 tablespoon oil in a saute pan over medium-high heat and add apples, salt and pepper. Saute until tender, being careful not to overcook.
  • Shallot Compote: Peel 7 large shallots and toss in 1 tablespoon of oil, salt and pepper, to taste. Place in a roasting pan and cover with aluminum foil. Roast for approximately 30 to 45 minutes at 350 degrees F, or until tender. Remove aluminum foil and continue cooking for 10 minutes. In a food processor or blender, add shallots with chopped fresh thyme and season, to taste, with salt and pepper.
  • To Assemble: Place each squash rectangle on top of a piece of puff pastry. Do the same with the apples. Place an equal amount of blue cheese on top of the squash. Place the puff pastry in the oven until the squash and apple are warm, and the blue cheese melted. Place the shallot compote on top of the blue cheese and garnish the plate with the sauce.
  • Reduce ingredients in pot until syrupy. Finish with fresh cracked black pepper.;

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