Squash, Apple and Onion Tart

"Perfect for a Thanksgiving or Christmas table (and not only)."
 
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Ready In:
1hr 45mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • Make crust: Preheat oven to 400 degrees F (220C).
  • Roll out dough 1/8 inch thick on a lightly-floured surface and fit it into a 9 ½ inch square flan form set on a baking sheet, leaving a ¼ inch overhang.
  • Fold overhang inward onto the sides of the shell and press firmly against the flan form.
  • Prick shell lightly with fork and chill for 30 minutes or freeze for 15.
  • Line pastry with foil and fill with pie weights.
  • Bake in lower third of oven for 15 minutes.
  • Remove weights and foil and bake shell a further 5-8 minutes, or until golden.
  • Let cool.
  • Make filling: In a large skillet, heat oil over moderately-high heat until hot but not smoking.
  • Stir in onions, garlic and season to taste.
  • Cook mixture, covered, over low heat, stirring occasionally, for 20-25 minutes, or until onions are softened.
  • Add sage, thyme and cream, bring to boil, and simmer, stirring occasionally, for 3-5 minutes, or until thickened.
  • Let onion mixture cool.
  • (may be made 1 day ahead) Spread onion evenly into pastry shell.
  • Peel and halve apple lengthwise, core, and slice very thin crosswise.
  • Arrange apple and squash slices decoratively, overlapping, covering onion.
  • Season with salt and top with butter.
  • Preheat oven to 375 degrees F (190C).
  • Bake in upper third for 15 minutes.
  • Cover tart with foil and bake for 30 minutes more, or until squash is tender.
  • Let tart cool for 20 minutes before removing from flan form.
  • Serve warm or at room temperature.

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Reviews

  1. The best flavors of fall combine together in this wonderful tart. Actually I only made the filling and served it as a casserole, which turned out perfectly. I baked the casserole covered for the last 30 minutes, just as instructed, and the squash was tender and succulent. I will make this healthy dish many times this winter, Evelyn. You are the best.
     
  2. Evelyn, you've done it again!! I must say that I have only ASSEMBLED this, and then froze it. But I can attest to its beauty and the incredible flavor of the onion layer. I used half and half instead of heavy cream (I'm getting fat!!) and used evelyn's own patee brisee recipe. I will update this review when I finally actually bake the tart and sample the finished product.
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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