Roasted Butternut Squash And Caramelized Onion Tart

Roasted Butternut Squash And Caramelized Onion Tart
Recipe Date:
September 1, 2015
Serving Size:
Cook Time:
Imperial (US)
  • 9 ozs pastry dough (we buy if from the local bakery) or you can use a prepared frozen pie crust
  • pie weights for weighing the pastry shell
  • 1 lb butternut squash (one small one)
  • 3 1/2 tsps olive oil
  • 1 yellow onion, small
  • 1 1/2 tbsps unsalted butter
  • 1 egg, large
  • 1/2 egg yolk, large
  • 1/3 cup heavy cream
  • 3/4 cup fontina cheese, grated (we suggest 1/4 cup)
  • 1/3 cup parmesan, grated (we suggest 3/4 cup)
  • 1/4 cup goat cheese, mild, crumbled (we suggest 1/3 cup)

Tasting notes: The rich earthy flavors from the butternut squash and caramelized onion compliment the fruit and the savory elements in the Choate Pinot noir.

Serena's tips: The fontina cheese is too bitter for the Pinot so we do 1 cup parmesan, 1/4 cup fontina, and 1/3 cup goat cheese. With the herbs, because we have all three growing in the Cartograph garden, we do 1 teaspoon total of a mix of all three herbs.


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Recipe courtesy of Gourmet November 1998 via Photo courtesy of