Squash and Caramelized Onion Tart
YIELDS: 6-8 servings
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.
In Chinese medicine nutrition, Onion is known for its ability to regulate qi and blood circulation. It also helps to resolve phlegm and dampness, and expel cold. Perfect for this time of year! It also enters the Yang Ming organs: Lung and Large Intestine, which govern the time of the fall season.
Onions are highly nutritious vegetables that have benefits like improved heart health, better blood sugar regulation, and increased bone density.
INGREDIENTS
For Crust
1 cup whole wheat flour
1 tsp. kosher salt
1 cup all-purpose flour, plus more for surface
10 Tbsp. chilled unsalted butter, cut into pieces
For Filling and Assembly
4 Tbsp. extra-virgin olive oil, divided
4 medium yellow onions, thinly sliced
Kosher salt
3 garlic cloves, thinly sliced
2 Tbsp. Dijon mustard Pinch of cayenne pepper
4 oz. coarsely grated sharp cheddar or Gruyère
1⁄2 small butternut squash (a lengthwise half, about 11⁄4 lb.), seeds removed
1 delicata squash (about 1 lb.), halved lengthwise, seeds removed
1 small sweet potato
1 small red onion
2 sprigs thyme
2 Tbsp. unsalted butter
Flaky sea salt
INSTRUCTIONS
For Crust
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.
Roll out dough on a lightly floured surface to about 1⁄8" 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 11⁄2" up sides of pan). Freeze until firm, 15–20 minutes, or cover and chill up to 12 hours.
For Filling
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
Brush mustard over chilled dough, then sprinkle with cayenne. Stir cheese into caramelized onion mixture and spread across crust in an even layer.
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.
Bake tart until edges of vegetables are browned (a few spots may even get deeply browned) and crust is golden brown, 75–90 minutes.
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.
NOTES
Use store bought pie crust to save some time!
photo and recipe credits to Bon Appetit
