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Squash and Caramelized Onion Tart

The following recipe, video and photography were provided by our partner, Chef Billy Parisi.

Impress your guests with a stunning Squash and Caramelized Onion Tart this holiday season!

Featuring delicata and butternut squash, sweet potato and red onion layered on top of a cheesy garlic crust, this appetizer or side dish is a whimsical way to incorporate seasonal veggies into your festive menus!

Squash Tart
Squash and Caramelized Onion Tart
Cook time:
90min
Prep time:
20min
Total time:
110min

Servings:
8

Ingredients

  • 1 package premade pie dough
  • 1 cup Heinen's shredded mozzarella
  • ½ cup Heinen's grated 24-month aged Parmiginao Reggiano
  • 2 tsp. fresh thyme, chopped
  • 2 garlic cloves, finely minced
  • 2 Tbsp. Heinen's Dijon mustard
  • ½ delicata squash, seeded and thinly sliced
  • ½ butternut squash, peeled, seeded and thinly sliced
  • ½ sweet potato, seeded and thinly sliced
  • ½ red onion, peeled and thinly sliced
  • 3 Tbsp. Heinen's olive oil
  • 3 Tbsp. Heinen's unsalted butter, melted
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 350° F.
  2. Form the pie dough to a 9-inch or 10-inch shallow tart pan. Place in the freezer.
  3. In a medium-size bowl, mix together the mozzarella, parmesan, thyme, garlic and mustard until combined.
  4. Spread the cheese mixture evenly onto the bottom of the pie crust.
  5. Arrange the vegetables in concentric circles, with rounded edges facing up, starting from the outside edge. Lean the slices against the crust and work your way inward, alternating each ingredient.
  6. Drizzle the olive oil over top and season with salt and pepper.
  7. Bake in the oven at 350° F for 80-90 minutes, or until the vegetables are tender and lightly browned.
  8. Brush the melted butter on top of the vegetables and garnish with option chopped fresh thyme. Slice and serve.

Squash Tart

 

Products from the Recipe

Chef Billy Parisi headshot
By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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