Caramelized Onion Butternut Squash Tart Recipe is one of those cozy, comforting dishes that feels fancy but really isn’t complicated at all. The sweet, deeply caramelized onions paired with tender roasted butternut squash nestled in a flaky puff pastry create a flavor combo that’s hard to beat. I love making this tart during the cooler months when squash is at its peak, but honestly, it’s delightful any time you want a savory, seasonal treat that will wow friends and family. If you enjoy dishes with layers of flavor that come together with simple steps, you’re going to find this recipe a winner.
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What Makes This So Good
This Caramelized Onion Butternut Squash Tart Recipe shines thanks to a balance of sweet, savory, and creamy textures that feel indulgent without being heavy. Each bite has the buttery crunch of puff pastry, the mellow sweetness of slow-cooked onions, the cozy warmth of roasted squash, and the tangy zing of goat cheese. It’s a crowd-pleaser that’s surprisingly easy to make at home.
- Big Flavor, Minimal Fuss: No fancy ingredients here—just good veggies and a touch of cheese that come together quickly.
- Family-Friendly: Kids and adults alike love the sweet-savory combo, and it works well as a main or a side.
- Simple Ingredients: You can find everything at your local grocer, and substitutions are easy.
- Works Any Night: Whether it’s a casual weeknight or a weekend gathering, this tart hits the spot.
Ingredient Guide
Choosing the right ingredients makes your Caramelized Onion Butternut Squash Tart Recipe taste even better. Here’s how to pick and prep for maximum flavor and ease.
- Butternut Squash: Look for a firm, heavy squash with smooth skin. Medium size works best for roasting evenly.
- Onions: Yellow onions caramelize beautifully and bring out a sweet depth. Slice them evenly for consistent cooking.
- Puff Pastry: Store-bought is fine (I often grab frozen sheets), but if you prefer homemade, go for a buttery recipe for that perfect flakiness.
- Goat Cheese: Creamy and tangy, goat cheese melts into lovely pockets of flavor. Feta is a great swap for a sharper bite.
- Fresh Thyme: Adds an herbaceous note. If you don’t have fresh, dried thyme works—just use half the amount.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Caramelized Onion Butternut Squash Tart Recipe
Step 1 — Prep & Ready
First, preheat your oven to 400°F (200°C). Peel and dice the butternut squash into even, bite-size pieces—this helps them roast evenly and develop those caramelized edges we want. Thinly slice your onions while the oven heats. If your puff pastry is frozen, remember to let it thaw on the counter so it’s workable without melting. Lightly flour your surface before rolling it out, and keep your tools ready—the real fun starts as soon as you begin caramelizing those onions.
Step 2 — Cook with Confidence
Toss the diced squash with olive oil, salt, and pepper, then spread it out in a single layer on a baking sheet. Pop it in the oven and roast for about 25-30 minutes. You’ll notice the pieces turn tender, with those lovely golden, slightly crispy edges that bring the sweetness forward. Meanwhile, heat olive oil in a skillet over medium heat and add your sliced onions. Stir occasionally and let them cook low and slow for about 20 minutes until they’re soft, deeply golden, and bursting with sweet aroma. The caramelization step really makes this Caramelized Onion Butternut Squash Tart Recipe sing!
Step 3 — Finish & Serve
Roll your puff pastry out to fit your tart pan, then prick the bottom gently with a fork to prevent bubbling. Spread those beautiful caramelized onions evenly over the pastry base. Layer on the roasted butternut squash, then crumble goat cheese all over. Drizzle the cream for richness and sprinkle thyme on top for a fresh herbal touch. Transfer the tart to the oven and bake for 25-30 minutes until the pastry is puffed and golden brown. Let it cool for about 10 minutes before slicing—that wait is key to let everything set so your tart slices beautifully without falling apart.
Extra Helpful Tips
I’ve made this tart plenty of times, and there are a few pointers that make all the difference in nailing perfect texture and flavor. Don’t rush the caramelization—that deep, rich onion flavor is a game-changer. Also, be gentle peeling and cutting that squash; it can be slippery but worth the care. And remember, a light egg wash on the pastry edges before baking gives you that golden finish everyone notices.
- Watch for This Sign: Onions are ready when they’re soft, golden, and smell sweet—not burnt or crispy.
- Temperature Trick: Let your oven fully preheat to 400°F for crisp edges on the pastry and perfectly roasted squash.
- Prep-Ahead Option: You can caramelize the onions and roast the squash a day early—just keep them refrigerated until assembling.
- Avoid This Common Mistake: Don’t overload the tart with too many toppings or it won’t bake evenly and might get soggy.
Serve & Enjoy
Easy Enhancements
Want to jazz up your Caramelized Onion Butternut Squash Tart Recipe? Add a sprinkle of red pepper flakes for a gentle heat contrast, or fresh sage leaves for an earthy note. Drizzle a little balsamic reduction on top before serving to add that subtle sweet tang. Sometimes I crumble toasted walnuts on mine for crunch—golden, vibrant, and textured all at once.
Tasty Pairings
This tart pairs beautifully with a crisp green salad dressed in lemon vinaigrette or a simple arugula salad with shaved Parmesan. For drinks, a light white wine like Sauvignon Blanc complements the flavors, or a chilled sparkling water with a twist of citrus keeps things refreshing. If you’re serving it as a main, roasted Brussels sprouts or a warm lentil salad round out the meal perfectly.
Quick Plating Tips
Keep presentation simple but elegant. I love garnishing slices with a fresh sprig of thyme or a tiny drizzle of olive oil. Serve on rustic wooden boards or plain white plates to let the colors pop. A few extra crumbles of goat cheese on top right before serving add a creamy contrast that looks as good as it tastes.
Store, Freeze & Reheat
Fridge Storage
Once cooled, store your tart in an airtight container or wrap it tightly with foil or plastic wrap. It stays fresh up to 3 days in the fridge. You might notice the pastry softens a little but the flavors keep mellowing and blending wonderfully.
Freezer Friendly?
You can freeze leftover tart slices. Wrap each piece tightly with plastic wrap and then foil to protect them from freezer burn. When you’re ready, thaw overnight in the fridge to avoid sogginess and keep as much crisp texture as possible.
Reheat Like New
For the best reheating, avoid the microwave if you can—it tends to make puff pastry soggy. Instead, pop your slice in a preheated 350°F oven for 10-12 minutes or heat in a non-stick skillet over low heat, covered, until warmed through. You’ll get that crisp flakiness back with perfectly warmed filling.
Caramelized Onion Butternut Squash Tart Recipe FAQs
Absolutely! Use a dairy-free puff pastry and swap the goat cheese for a vegan cheese alternative or omit it altogether. Replace the heavy cream with a plant-based cream or a splash of coconut milk for creaminess.
Look for browned edges and a fork-tender texture. The squash should be soft inside with slight caramelization outside, giving a balance of sweetness and depth.
Yes! Yellow onions are classic for caramelizing, but sweet onions, shallots, or red onions work well too, each bringing unique subtle flavors.
No worries! Dried thyme works perfectly—just use about half the amount called for with fresh herbs to avoid overpowering the tart.
Final Flavor Thoughts
This Caramelized Onion Butternut Squash Tart Recipe has become a favorite in my home, and I hope you’ll love it just as much. Once you try it, feel free to rate it and leave a comment sharing your tweaks—maybe you add a favorite spice or switch up the cheese? Cooking is all about making recipes your own, and this tart is a wonderful canvas for that. Happy cooking!
Print📖 Recipe
Caramelized Onion Butternut Squash Tart Recipe
This Caramelized Onion Butternut Squash Tart combines the natural sweetness of roasted butternut squash with rich caramelized onions and creamy goat cheese, all nestled in a flaky puff pastry crust. A perfect savory tart for fall gatherings or a delightful vegetarian main dish.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pastry
- 1 sheet of puff pastry (store-bought or homemade)
Vegetables & Seasonings
- 2 medium butternut squashes (about 2 lbs), peeled and diced
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- Optional: A sprinkle of red pepper flakes for heat
Dairy
- 1 cup goat cheese (or feta cheese for a tangier flavor)
- ¼ cup heavy cream (or a dairy-free alternative)
- 1 egg (for egg wash)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for roasting the squash and baking the tart.
- Prepare the Butternut Squash: Toss the diced butternut squash with olive oil, salt, and black pepper until well coated. Spread them evenly on a baking sheet and roast in the preheated oven for 25-30 minutes until tender and caramelized.
- Caramelize the Onions: While the squash roasts, heat olive oil in a skillet over medium heat. Add the thinly sliced onions and cook slowly for about 20 minutes, stirring occasionally, until they turn golden brown and sweetly caramelized.
- Roll Out the Puff Pastry: On a lightly floured surface, roll out the puff pastry to fit your tart pan or baking dish. Prick the bottom with a fork to prevent bubbling during baking.
- Assemble the Tart: Spread the caramelized onions evenly over the puff pastry base. Layer the roasted butternut squash on top. Crumble goat cheese over the squash, then drizzle with heavy cream. Sprinkle fresh thyme evenly across the tart. Add red pepper flakes if using for a touch of heat.
- Apply Egg Wash: Beat the egg and brush the edges of the puff pastry with the egg wash to achieve a golden crust when baked.
- Bake the Tart: Place the assembled tart in the oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown and the cheese is slightly browned and melted.
- Cool and Serve: Remove the tart from the oven and allow it to cool for 10 minutes. Slice and serve warm or at room temperature.
Notes
- You can substitute feta for goat cheese to add a tangier flavor.
- For a dairy-free version, use a dairy-free cream alternative and omit the egg wash or use plant-based milk for brushing pastry.
- Red pepper flakes are optional but add a nice subtle heat.
- Make sure to peel and seed the butternut squash well for the best texture.
- Caramelizing onions slowly is key to achieving their rich sweetness.
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