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)

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

Chef's tip: 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.

Recipe link

Recipe courtesy of Gourmet November 1998 via

Photo courtesy of