If you are looking for a dish that is as beautiful as it is flavorful, this caramelized onion butternut squash tart is a winner. The buttery pastry crust holds layers of sweet, golden onions, roasted butternut squash, and a sprinkle of savory cheese. It is the kind of recipe you can serve at a fall brunch, a holiday table, or as a cozy dinner with a crisp green salad.
This tart is simple enough to make on a weeknight yet impressive enough to bring to a special gathering. The best part is that you can prepare it ahead, making entertaining stress free and delicious.
Ingredients for Caramelized Onion Butternut Squash Tart
Gathering everything before you start makes the cooking process smooth and enjoyable. Here is what you will need:
For the Pastry Base
- 1 sheet puff pastry, thawed (or homemade pie crust)
- 1 egg, beaten (for egg wash)
For the Caramelized Onions
- 2 large yellow onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- Pinch of salt
- 1 teaspoon balsamic vinegar (optional, for extra depth)
For the Roasted Butternut Squash
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- Salt and black pepper to taste
For Topping
- ½ cup crumbled goat cheese or shredded Gruyère
- Fresh thyme or rosemary leaves
Caramelized Onion Butternut Squash Tart Recipe
How to Make Caramelized Onion Butternut Squash Tart
Follow these easy steps for a tart that bakes up golden, flaky, and full of flavor:
- Preheat and prepare: Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast the squash: Toss the cubed squash with olive oil, salt, and pepper. Spread evenly on the prepared sheet and roast for 20–25 minutes until tender and lightly golden. Set aside.
- Caramelize the onions: In a skillet, heat olive oil and butter over medium low heat. Add onions and a pinch of salt. Cook slowly, stirring occasionally, for 20–25 minutes until deep golden brown. If using, stir in balsamic vinegar at the end for extra sweetness.
- Prepare the pastry: Roll out the puff pastry on a lightly floured surface. Place it on a baking sheet lined with parchment paper. Score a 1 inch border around the edges without cutting all the way through. Brush the border with egg wash.
- Assemble the tart: Spread the caramelized onions evenly inside the scored border. Arrange roasted squash cubes on top. Sprinkle cheese and fresh herbs over the filling.
- Bake: Place in the oven and bake for 20–25 minutes until the pastry is golden and crisp.
- Serve: Allow to cool slightly before slicing. Serve warm or at room temperature.
Tips for the Perfect Butternut Squash Tart
- Low and slow for onions: Keep the heat low when caramelizing onions to develop sweetness without burning.
- Choose the right cheese: Goat cheese adds tanginess while Gruyère brings a nutty flavor.
- Prevent soggy pastry: Roast the squash thoroughly and avoid adding too much moisture to the filling.
Serving Ideas and Variations
- As a main course: Pair a warm slice with a fresh arugula salad for a light but satisfying meal.
- For appetizers: Make mini versions using puff pastry squares and serve them as bite sized starters.
- Seasonal twists: Add cranberries for a festive holiday look or swap butternut squash for zucchini in summer.
| Calories | 325 kcal |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugars | 7 g |
| Protein | 8 g |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Cholesterol | 55 mg |
| Sodium | 410 mg |
| Potassium | 390 mg |
| Calcium | 110 mg |
| Iron | 2 mg |
FAQs About Recipe
Can I make this tart ahead of time?
Yes, you can bake the tart a day in advance and reheat it in the oven at 350°F (175°C) for 10–12 minutes before serving.
What other cheese works in this recipe?
Besides goat cheese and Gruyère, you can try feta for a salty bite or Fontina for a creamy melt.
Can I use frozen butternut squash?
Yes, but thaw and pat it dry before roasting to avoid extra moisture.
Caramelized Onion Butternut Squash Tart Recipe
Ingredients
For the Pastry Base
- 1 sheet puff pastry thawed (or homemade pie crust)
- 1 egg beaten (for egg wash)
For the Caramelized Onions
- 2 large yellow onions thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- Pinch of salt
- 1 teaspoon balsamic vinegar optional, for extra depth
For the Roasted Butternut Squash
- 2 cups butternut squash peeled and cubed
- 1 tablespoon olive oil
- Salt and black pepper to taste
For Topping
- ½ cup crumbled goat cheese or shredded Gruyère
- Fresh thyme or rosemary leaves
Instructions
- Preheat and prepare: Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast the squash: Toss the cubed squash with olive oil, salt, and pepper. Spread evenly on the prepared sheet and roast for 20–25 minutes until tender and lightly golden. Set aside.
- Caramelize the onions: In a skillet, heat olive oil and butter over medium low heat. Add onions and a pinch of salt. Cook slowly, stirring occasionally, for 20–25 minutes until deep golden brown. If using, stir in balsamic vinegar at the end for extra sweetness.
- Prepare the pastry: Roll out the puff pastry on a lightly floured surface. Place it on a baking sheet lined with parchment paper. Score a 1 inch border around the edges without cutting all the way through. Brush the border with egg wash.
- Assemble the tart: Spread the caramelized onions evenly inside the scored border. Arrange roasted squash cubes on top. Sprinkle cheese and fresh herbs over the filling.
- Bake: Place in the oven and bake for 20–25 minutes until the pastry is golden and crisp.
- Serve: Allow to cool slightly before slicing. Serve warm or at room temperature.
Video
Notes
- Use pre cut butternut squash to save prep time.
- For extra flavor, sprinkle with a pinch of chili flakes before baking.
- This tart can be served warm or at room temperature perfect for parties.
