We aren’t going to try to stop you from serving tofu turkey if that is how you roll on Thanksgiving, but for a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.
Recipe information
Yield
6–8 servings
Ingredients
Crust
1
1
1
10
Filling and Assembly
4
4
3
2
4
½
1
1
1
2
2
Special Equipment
Preparation
Crust
Step 1
Whisk whole wheat flour, salt, and 1 cup all-purpose flour in a large bowl to combine. Add butter and work into dry ingredients with your fingers, smashing between your palms to flatten, until largest pieces are the size of a nickel. Drizzle in 6 Tbsp. ice water and rake in with your fingers. Gently squeeze handfuls of mixture together until a shaggy dough forms. Turn out onto a work surface and knead until only a few dry spots remain. Pat into a disk and wrap in plastic. Chill until very firm, at least 2 hours or up to 3 days.
Step 2
Roll out dough on a lightly floured surface to about ⅛" thick. Transfer to tart pan. Lift up edges and allow dough to slump down into pan. Gently press into corners and trim excess. (If using springform pan, trim dough to 1½" up sides of pan). Freeze until firm, 15–20 minutes, or cover and chill up to 12 hours.
Filling and Assembly
Step 3
Place a rack in lower third of oven; preheat to 350°. Swirl 2 Tbsp. oil in a large skillet to coat bottom and add yellow onions; season with kosher salt. Set skillet over medium heat and cook onions, stirring occasionally and making sure to scrape bottom of pan, until very soft and deep golden brown, 15–20 minutes. Add garlic and cook, stirring occasionally, until onions are caramelized and deeply browned, 25–30 minutes (if any pieces get super dark and stick to the pan, a few drops of water should dislodge them). Let cool.
Step 4
Brush mustard over chilled dough, then sprinkle with cayenne. Stir cheese into caramelized onion mixture and spread across crust in an even layer.
Step 5
Using a mandoline or very sharp knife, thinly slice both squashes crosswise. Cut sweet potato and red onion in half lengthwise, then thinly slice crosswise with mandoline. Arrange vegetables in concentric circles, with rounded edges facing up, starting from the outside edge, leaning slices against the crust, and working your way inward. Drizzle remaining 2 Tbsp. oil over vegetables and season with kosher salt.
Step 6
Bake tart until edges of vegetables are browned (a few spots may even get deeply browned) and crust is golden brown, 75–90 minutes.
Step 7
Melt thyme and butter in a small saucepan and cook just until butter is bubbling. Brush over tart with a pastry brush and sprinkle with sea salt.
How would you rate Squash and Caramelized Onion Tart?
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Reviews (123)
Back to TopI don't mind scooping flour into a cup. What I do mind is someone who is bothered by something grouping everyone else into their hissy fit.
Anonymous
Caiforia
1/19/2024
ONCE AGAIN PETITIONING BA TO USE FREAKING GRAMS! NO ONE WANTS TO SPOON FLOUR INTO A CUP
Anonymous
12/22/2023
This was a hit! I followed the recipe exactly, except used goat’s cheese. The amount of sliced vegetables required was enough for me to make two tarts. I used a silicone 12-inch pan and it worked perfectly. I wouldn’t recommend this for a dinner party where you have limited time. It requires some time and finesse.
Anonymous
London
11/24/2023
This was delicious and everyone was blown away by it. The flavors were perfect together and it came together effortlessly. It was so beautiful nobody believed it was so simple to make and they were less convinced of the ease after tasting it!
Bekki
Greeley, Colorado
10/27/2023
Yum yum yum yum yum! The squash and onion/mustard combo is fantastic. I added a little celery root and will add a little Fennel - just a tad - next time. To speed up the prep, I used a frozen 9" pie crust - so technically not a tart. What I loved about this recipe is the edges of the squash and root vegetables crisp up and are chewy when you eat them. That texture, combined with the caramelized onions and the flaky pie crust gives you a really interesting bite - and the mustard is the final burst of YUM. Very satisfying to eat. The prep was not that bad. Will definitely make again - and aim for that 30 mins suggested by another reviewer.
SDeBow
10/9/2023
The first time I made this it took me a while, but with practice you can get it down in 30 minutes, especially if you use a store-bought pie crust. No shame in that! I have made this a dozen times and it's always a hit.
Emily in DC
Washington, DC
3/21/2023
Lots of work but very much worth it. Showstopper and very tasty.
Bonnie
Brookline, MA
1/29/2023