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Butternut Squash Tart
Butternut Squash Tart
Prep Time
30 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 35 mins
 
A flavorful whole wheat crust puts a healthy spin on this earthy roasted butternut squash tart.
Course: Pies/Tarts
Cuisine: American
Keyword: butternut squash tart
Servings: 8 servings
Calories: 400 kcal
Ingredients
Whole Wheat Tart Dough
  • 1 1/4 cups whole wheat flour flour
  • 2 Tbsp parmesan cheese, grated
  • ½ tsp freshly ground black pepper
  • 1 Tbsp sugar
  • 1 tsp kosher salt
  • 4 oz unsalted butter, very cold and diced (8 Tbsp)
  • ¼ cup sour cream
  • 2 Tbsp ice water
Butternut Squash Tart
  • 1 1/2 lb butternut squash
  • 1 medium onion
  • 2 cloves garlic
  • 1/4 cup extra virgin olive oil
  • Kosher salt and pepper
  • 3 eggs
  • 1/4 cup sour cream
  • 1/4 cup half and half
  • 1/4 grated parmesan cheese
  • 2 tsp sage, minced
  • 1 tsp thyme, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 4 oz grated sharp cheddar cheese (about 1 1/2 cups)
Instructions
Tart Dough
  1. Combine the flour, parmesan, pepper, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.

  2. Add the cold, chopped butter and pulse about 10 -12 times until the butter is cut into the flour mixture and it's pea size.
  3. Add the sour cream and pulse several times until incorporated. Pour in the ice water and pulse a few more times just until a ball begins to form. Be careful not to overmix. The dough should not be completely blended, it will come together on the counter.
  4. Scrape dough onto the counter and form into a flat disc. Wrap in plastic wrap and refrigerate for at least an hour or overnight. Alternatively, dough may be made by hand.

Butternut Squash Tart
  1. Preheat oven to 450 degrees and line a sheet pan with nonstick foil.

  2. Peel the squash, scoop out the seeds, and cut into a 1 inch dice. Scatter the squash on the lined sheet pan.

  3. Cut the onion in half from root to tip and peel. Cut into thin half moons and scatter over the squash.
  4. Cut the ends off of the garlic and place on the sheet pan. Drizzle the vegetables with the olive oil and toss until evenly coated. Season liberally with salt and pepper.
  5. Roast until golden brown, about 30 mins. Remove the roasted garlic from it's skin and mash.
  6. While the vegetables roast, whisk together the eggs, sour cream, half and half, parmesan, sage, thyme, salt and pepper. Mix in the cheddar cheese and roasted garlic.
Make the Tart
  1. Reduce the temperature in the oven to 375 degrees and remove the dough from the refrigerator. Allow it warm up just until it's soft enough to roll out.

  2. Roll out the dough between lightly floured pieces of wax paper, carefully turning and lightly flouring it to prevent sticking. Lay it into a 9" inch tart pan or pie plate, trimming the edges. The scraps can be rolled out and cut into decorative shapes (like these snowflakes) if desired.
  3. Scatter the butternut squash and onions into the tart pan over the crust and pour the egg mixture over the top.
  4. Bake for about 35 mins until set and golden brown. Slice and serve warm or at room temperature.
Recipe Notes

*Tart dough can also be frozen for several weeks. Defrost in refrigerator before proceeding.

  • Start with super cold ingredients for the crust and don't over-process or mix. Bring the dough together on the counter and chill well before rolling.
  • Lightly floured wax paper is ideal for rolling out dough. Think dust with flour, roll, flip, repeat. 
  • Don't throw away the dough scraps! Re-roll them and use mini cookie cutters to cut out cute shapes (like the snowflakes pictured here).
  • This tart is delicious straight out of the oven or served at room temperature. Store the leftovers in the refrigerator and re-warm in the oven or toaster oven to preserve the crispiness of the crust.
  • Think of the whole wheat crust as another flavor element in this recipe - it brings an almost savory graham cracker taste to the dish.
Nutrition Facts
Butternut Squash Tart
Amount Per Serving
Calories 400 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 14g88%
Cholesterol 118mg39%
Sodium 588mg26%
Potassium 454mg13%
Carbohydrates 27g9%
Fiber 4g17%
Sugar 4g4%
Protein 10g20%
Vitamin A 9765IU195%
Vitamin C 19.3mg23%
Calcium 207mg21%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.