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Butternut Squash & Apple Tart

Ingredients

Tart filling

  • 1 medium butternut squash baked
  • 2 whole apples, honeycrisp or gravenstein sliced thin
  • 1/2 purple onion sliced thin
  • 2 tsp thyme dried
  • 2 Tbl olive oil
  • 4 oz goat cheese
  • salt to taste
  • cracked pepper to taste
  • 1 Tbl lemon juice

Tart Crust

  • 2 1/2 cups white flour
  • 2 tsp salt
  • 2 tsp sugar
  • 1 cup butter
  • 1/4-1/2 cup cold water

Instructions

  1. Slice the butternut squash lengthwise with a large knife. Scoop out the seeds and dark orange, stringy flesh (thin layer next to seeds) and discard .

  2. Oil a casserole dish and place the squash flesh side up in the dish. Sprinkle the squash with thyme, rosemary, salt, and pepper. If you like your squash very sweet, dribble about a tablespoon off honey on the squash.

  3. Bake the squash at 350° F for 45 minutes or until the flesh is fork tender.

  4. Let the squash cool until you can safley handle it without burning your hands. When the squash is cool, remove the skin and slice the squash thinly, about 1/4" thick. It doesn't matter how large the slices are. Set the slices aside.

  5. Slice the apples, with skin on, and purple onions thinly. Again it doesn't matter how large the slices are, and set the slices aside. Sprinkle the lemon juice on the apples to keep them from browning.

Tart Crust

  1. Make the tart crust by whisking the flour, salt, and sugar in a large bowl.

  2. Use a cheese grater and grate the butter cold from the fridge onto the flour mixture. Toss the butter with your fingers lightly to coat with flour. Use a pastry blender to cut the butter into pea size chunks.

  3. Add the water, you might not need it all, to the flour/butter mix and mix with a wooden spoon.

  4. Turn the mixture onto a floured surface and squish into a lumpy ball until everything sticks together.

  5. Use all the dough and roll it out as large as you can.

Assembling the Tart

  1. Place the dough onto a large pizza pan and leave the dough spread out. Don't worry if it's not perfectly round. In fact it will look better if it's not round.

  2. Spread or sprinkle a layer of goat cheese on the bottom of the tart leaving about a 2-3" gap along the edges that will be folded back onto the tart filling.

  3. Alternate layering apples, squash, onions, and goat cheese until there are at least two layers of each. Again leave the edges of the crust uncovered.

  4. Fold the edges of the tart crust in towards the center of the pie. That's perfectly fine if there is an uncovered section in the middle.

  5. Cook the tart at 350 degrees for about 40 minutes until the apples are a bit dry and brown on the edges. Enjoy hot or cold!