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Winter Squash-and-Onion Tart<\/p>\nWinter Squash-and-Onion Tart<\/p>\n
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3 T. butter, divided<\/p>\n
1 large sweet onion, halved and sliced<\/p>\n
1 refrigerated piecrust<\/p>\n
2 cups mashed or pureed butternut squash (from about 1 pound cubed)<\/p>\n
2 large eggs<\/p>\n
\u00bd cup (2 ounces) grated Havarti, fontina, or Gouda cheese<\/p>\n
\u00bc cup shredded Parmesan cheese<\/p>\n
2 ounces soft goat cheese, crumbled<\/p>\n
1 tsp. chopped fresh rosemary<\/p>\n
\u00bd tsp. salt<\/p>\n
\u00bc cup panko breadcrumbs<\/p>\n
\u00bc tsp. freshly ground black pepper<\/p>\n
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Melt 2 T. butter in a skillet over medium heat. Add onion and cook 30 to 35 minutes or until golden brown and very tender. Set aside. Preheat oven to 375\u00b0. Unfold piecrust and fit into a 9\u00bd-inch tart pan with removable bottom. Line the bottom with aluminum foil, and fill with pie weights, uncooked rice, or dried beans. Bake 15 minutes. Remove foil and weights; bake 5 more minutes. If using cooked cubed butternut squash, mash until smooth. Whisk in eggs, cheeses, rosemary, and salt. Stir in onion. Spread squash mixture into pastry. Melt remaining 1 T. butter. Stir in panko and pepper. Sprinkle over squash. Bake 40 minutes or until golden brown and set. Cool 5 minutes before slicing.<\/p>\n","protected":false},"excerpt":{"rendered":"
Winter Squash-and-Onion Tart 3 T. butter, divided 1 large sweet onion, halved and sliced 1 refrigerated piecrust 2 cups mashed or pureed butternut squash (from about 1 pound cubed) 2 large eggs \u00bd cup (2 ounces) grated Havarti, fontina, or Gouda cheese \u00bc cup shredded Parmesan cheese 2 ounces soft goat cheese, crumbled 1 tsp. chopped fresh rosemary \u00bd tsp. salt \u00bc cup panko breadcrumbs \u00bc tsp. freshly ground black pepper Melt 2 T. butter in a skillet…<\/p>\n