Ingredients
Scale
- 1 sheet of puff pastry, thawed
- 1 small butternut squash (approx. 2 cups diced), peeled and cubed
- 2 large yellow onions, thinly sliced
- 4 oz goat cheese, crumbled
- 2 tablespoons olive oil, plus more for roasting
- 1 tablespoon balsamic glaze or reduction
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon kosher salt and black pepper (plus more for seasoning)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the diced butternut squash with a drizzle of olive oil, 1/2 teaspoon of salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until the squash is tender but still holds its shape.
- Step 2: While the squash roasts, caramelize the onions. Heat 2 tablespoons of olive oil in a skillet over medium-low heat. Add the thinly sliced onions and cook slowly for 25-35 minutes, stirring occasionally, until deeply browned and sweet. Stir in the fresh thyme during the last 5 minutes of cooking.
- Step 3: Lay the thawed puff pastry sheet on a parchment-lined baking sheet. Score a 1-inch border around the edge with a knife (do not cut all the way through) and prick the inner pastry area with a fork to prevent bubbling.
- Step 4: Spread the caramelized onions evenly over the pricked center of the pastry, leaving the scored border exposed. Top the onions with the roasted butternut squash cubes, then sprinkle generously with the crumbled goat cheese.
- Step 5: Bake the tart for 20 to 25 minutes, or until the pastry border is golden brown and puffed. Let the tart cool slightly, then drizzle the entire surface with the balsamic glaze before slicing and serving.
Notes
- Store leftovers wrapped tightly in the refrigerator for up to 3 days, although the tart is best enjoyed within 48 hours to maintain the pastry’s flaky structure.
- To restore the crispness of the puff pastry, reheat slices on a tray in a 350°F oven for about 8 minutes until warmed through, avoiding the microwave which can make the base soggy.
- For a perfect presentation, serve the tart slightly warm alongside a bright, simple salad of peppery arugula dressed lightly with olive oil and fresh lemon juice.
- The key to achieving truly sweet onions is patience; keep the heat consistently low for the full 30 minutes of caramelization to avoid scorching and maximize the depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American