Prep 30 mins
Cook 1 hr 15 mins
Perfect for a Thanksgiving or Christmas table (and not only).
- pate brisee pie crust
- 29.58 ml olive oil
- 680.38 g onions, halved lengthwise and sliced thin
- 2 clove garlic, minced
- 1.23 ml dried thyme, crumbled
- 3.69 ml dried sage, crumbled
- 59.14 ml heavy cream
- 1 large apple
- 226.79 g squash, sliced thin
- 59.14 ml cold unsalted butter, sliced thin
- 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.
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.
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.