I love this recipe because it is the perfect balance of nutritious and indulgent while being PACKED with so much good flavor. It begins with cooking some sweet onions, placing them on top of decadent puff pastry, and accompanied by top-quality vegetables from Stahlbush Island Farms. The sweet butternut squash, bitter greens, and succulent buttered onions make this Butternut Squash, and Caramelized Onion Tart an appetizer you will crave over and over again.
It makes for a perfect start to your Thanksgiving or Christmas Dinner. My family even lovingly refers to it as French Onion Soup on a crust! And the lemon-honey-thyme drizzle on top launches it out of this world.
Making the Butternut Squash and Onion Tart
I love that just a few simple ingredients transform into this decadent and flavorful tart. While I am in the freezer section picking up my Stahlbush Island Farms frozen vegetables I also grab a pack of puff pastry to make prep for this recipe even easier.
After you thaw your puff pastry, I first score the outside edge, about ½ inch from the outside. This will help the puff pastry form a crust around the outside, which means you could pick this up and eat it if you wanted to. Just be sure not to cut all the way through the pastry.
Next, spread half the goat cheese log over the puff pastry while the onions are cooking.
After the onions cook, I remove them from the pan and add the chard and the white wine to the pan. Cook till all the liquid has evaporated from the pan, then place on top of the goat cheese.
Warm the butternut squash in the same pan with a little butter and season it with some salt and pepper. Layer the onions and squash on top of the chard.
Finish the tart by crumbling the remaining goat cheese over top, sprinkling the parmesan over, and a few sprigs of thyme.
Bake the tart in a HOT 425 degree oven. While it is cooking, gently warm the honey, lemon juice, zest, and some thyme leaves in a small pot, just until liquid and smooth.
When the tart comes out of the oven, drizzle the Honey-Lemon-Thyme over the top.
Slice the tart anyway you like and serve. The tart is equally great served warm or room temperature.
Stahlbush Island Farms
Stahlbush Island Farms' commitment to Quality, Sustainability, and Zero-Waste makes me proud to partner with them. Their products provide the highest quality ingredients for the meals I LOVE to serve my family.
Stahlbush Island Farms owners, Bill and Karla Chambers, started with 2 crops, about 300 acres, and a dream in 1985. Today, Stahlbush cultivates 5,000 acres in Oregon and offers the freshest individually quick frozen fruits, vegetables, grains & legumes available.
Stahlbush Frozen is SO Fresh! As the farmers and the processors, they are able to leave their products in the field or on the vine until perfectly ripe. They freeze it immediately after harvest, sealing in the perfect flavor.
- 1 Puff Pastry Sheet
- 4 tablespoons Unsalted Butter
- 1 XLg Sweet Onion, sliced in 5 thick pieces
- 1 Log Honey Goat Cheese
- 1 bag Stahlbush Island Farms Rainbow Chard
- 2 tablespoons White Wine
- ½ bag Stahlbush Island Farms Butternut Squash
- 2 teaspoons Fresh Thyme Leaves
- ¼ cup Shredded Parmesan Cheese
- 3 tablespoons Honey
- 1 Lemon, zested and juiced
- Kosher Salt and Fresh Cracked Black Pepper
- Defrost and lay a single puff pastry sheet and lay it out, floured side down (the sides you unfold and the papers are in) out on a baking sheet lined with parchment. Keep refrigerated until ready to use, this can be done up to the night before.
- Preheat the oven to 425˚F.
- Heat a skillet over medium heat and add 2 Tablespoons of butter to the pan. When the butter is melted, add the sliced onions to the pan and cook until heavily browned on one side. Carefully flip them over until browned the same on the other side. Do this in batches if your pan doesn’t fit all the slices at once.
- While your onions are caramelizing, take out the puff pastry sheet and cut a line around the outside, ½ inch from the edge. Spread ½ the log of goat cheese evenly over the puff pastry sheet inside the square you just created. Reserve the remaining half for crumbling over the top.
- When the onions are caramelized, remove them from the skillet season with salt and pepper and set aside.
- Heat the rainbow chard in the same skillet with 1 Tablespoon of butter and the white wine. Season with a sprinkle of salt and pepper and cook until all the liquid evaporates from the pan. Spread the chard over the goat cheese on the puff pastry sheet.
- In the same skillet, warm the butternut squash over medium heat with 1 Tablespoon of butter and a sprinkle of salt and pepper. Cook until warmed through and the squash begins to caramelize on the outsides.
- While the squash is cooking, place the onions on the tart, over the goat cheese and chard. Top with the squash and crumble the remaining goat cheese over the top. Finish with the parmesan cheese and a sprinkle of thyme leaves, about 1 teaspoon.
- Bake in the preheated oven for 30-35 minutes, until the cheese is melted and the bottom of the puff pastry is CRISP!
- While baking, warm the honey, lemon zest and juice, a pinch of salt and the remaining thyme leaves gently over low heat in a small pan. When the tart comes out of the oven, let it rest for 5 minutes, then drizzle the honey mixture over the top.
- Slice the tart into 9 equal squares and enjoy!
Don't worry if some of you onion rings fall off or fall apart, just continue cooking them until the onions are soft, then spread them on the tart.
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
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