Squash and Caramelized Onion Tart
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Squash and Caramelized Onion Tart
Category
Appetizers
Ingredients
- 2 tablespoons Fustini’s Sage and Wild Mushroom olive oil
- 3 onions, sliced
- salt
- 1-2 cups of cubed squash
- 8 ounces goat cheese, at room temperature
- 1/2 teaspoon black pepper
- 1 sheet frozen puff pastry, defrosted
- 1 tablespoon fresh thyme
- Fustini's Balsamic Glaze
- Optional: Handfuls of arugula
Directions
- Preheat oven to 375°,F. Line a baking sheet with parchment paper. Place olive oil in a large saucepan over medium heat. Add onions and cook, stirring occasionally, until caramelized, about 35 minutes. Season with salt. Let come to room temperature.
- While the onions are cooling, place goat cheese in a small bowl. Add black pepper and combine.
- Cut pastry into rectangles or triangles. Place puff pastry on a baking sheet. Spread each puff pastry with goat cheese, Top tart evenly with onions and squash and sprinkle with thyme. Bake until crust is golden, about 25-30 minutes. Top with arugula and drizzle with balsamic glaze. Let the tart cool for 15 minutes. Serve warm or at room temperature.