Squash tart with caramelized onions and goat cheese

  • Preparation 45 min
  • Cooking 1 h 10 min
  • Servings 4 to 6

Ads

Ingredients

  • 2 cups (500 ml) acorn squash, cut into large cubes
  • 2 cups (500 ml) butternut squash, sliced into strips
  • 5 tbsp (75 ml) olive oil, approximately
  • ½ tsp (2.5 ml) herbes de Provence
  • 2 red onions, sliced
  • 1 package (454 g / 1 lb) phyllo dough
  • ½ cup (125 ml) salted butter, melted
  • 200 g (7 oz) soft, unaged herbed goat cheese, crumbled
  • Arugula
  • Balsamic glaze
  • Salt and freshly ground pepper

Ads

Preparation

  • Preheat the oven to 400 °F (200 °C).
  • Place the squash on a large baking sheet. Drizzle with about 3 tablespoons of olive oil, sprinkle with herbes de Provence, season with salt and pepper, and toss to coat. Roast for about 30 minutes, until tender and lightly golden, stirring halfway through.
  • Meanwhile, heat a large skillet over medium-low heat with about 2 tablespoons of olive oil. Add the onions and cook for 10 to 12 minutes, stirring regularly, until deeply caramelized and soft. Remove from the heat and set aside.
  • On a large baking sheet lined with parchment paper, place one sheet of phyllo dough and brush lightly with melted butter. Top with a second sheet and brush again. Repeat with all the phyllo sheets. Gently fold the edges inward to form a border and brush with butter.
  • Evenly spread the roasted squash, caramelized onions and goat cheese over the phyllo. Bake for about 30 minutes, until the pastry is golden and crisp.
  • Remove from the oven and let rest for about 5 minutes. Top with fresh arugula and drizzle with balsamic glaze just before serving.