Rustic Butternut Squash Tart


  • 1 medium red onion, thinly sliced into rings and separated
  • 1/4 small butternut squash (about 1/2 lb), peeled, seeded and very thinly sliced
  • 6 sprigs fresh thyme (1 tsp dried thyme)
  • 2 Tbsp olive oil
  • Kosher salt and freshly cracked black pepper
  • 4 oz extra-sharp Cheddar, grated (1 c)
  • 1 refrigerated rolled pie crust
  • 1 egg, beaten


Heat oven to 400 degrees.  In a large bowl, toss onion, squash, thyme, oil, 1/2 tsp salt and 1/4 tsp pepper; fold in the cheese.

Working on a piece of parchment, roll the pie crust into a 14″ circle.  Slide the paper (and crust) onto a baking sheet.  Spoon squash mixture onto pie crust, leaving a 2″ border. Fold the border of the crust over the squash mixture.

Brush crust with the egg.  Bake until crust is golden brown and vegetables are tender, 20-25 minutes. (Cover edges with foil if crust is getting dark). Serve with a salad, as desired.

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