Caramelized Onion Butternut Tart

This Caramelized Onion Butternut Tart brings together sweet slow-cooked onions and tender butternut squash atop flaky puff pastry. Finished with tangy goat cheese, it is an irresistible vegetarian centerpiece that tastes both comforting and elegant at once.

I first baked this tart for a fall family brunch and we ate every crumb. Now it is my go-to when squash is in season and I want a showstopper that takes little effort.

Ingredients

• Butternut squash cubes: bring tender sweetness and bright orange color. Pick one that feels firm and heavy for its size
• Yellow onions: are the foundation for deep caramel flavor. The more time you give them the better they taste
• Puff pastry: keeps the tart quick and delivers flakiness. Buy all-butter pastry if you can find it and make sure it stays chilled until you use it
• Extra virgin olive oil: helps both caramelize and roast with flavor. Look for cold-pressed oil for best taste
• Fresh thyme: brings herbal notes to lighten the dish. Use tender sprigs and skip any woody stems
• Goat cheese: offers tang and creaminess. Buy a log for easy crumbling and a softer texture
• Salt and pepper: help all the other flavors shine. Use flaky salt and fresh cracked black pepper if available

Instructions

Preheat Oven:

Set your oven to four hundred degrees Fahrenheit and line a baking sheet with parchment paper. This prevents the tart from sticking and makes cleanup effortless

Caramelize Onions:

Slice the onions thinly. Heat one tablespoon of olive oil in a wide skillet over medium heat. Add the onions and stir well to coat. Cook gently for fifteen to twenty minutes stirring every few minutes until they go a deep golden brown and turn irresistibly sweet. Adjust heat lower if they brown too quickly

Cook Squash:

Peel and cube the butternut squash so all pieces are close in size. In a second skillet warm the rest of the olive oil over medium heat. Sauté the squash cubes for ten to fifteen minutes until they are fork tender with light browned edges

Combine Filling:

Gently mix the caramelized onions cooked squash fresh thyme a pinch of salt and a sprinkle of black pepper together in a bowl. Toss until just combined so the squash stays in shape

Assemble Tart:

Unroll or gently stretch the thawed puff pastry onto your prepared pan. Spoon the onion and squash filling over the pastry leaving a border all the way around for the crust to puff up. Scatter small crumbles of goat cheese evenly across the top

Bake:

Slide the tray into your preheated oven. Bake for twenty five to thirty minutes until the pastry is golden crisp and the squash is just starting to caramelize at the tips. Let it cool for at least ten minutes to make slicing and serving easier

The goat cheese in this tart is my favorite part I love how its tangy flavor cuts through the sweetness of the onions and squash. This recipe instantly transports me to autumn evenings spent at the table with my family enjoying every creamy bite together.

Storage Tips

Let the tart cool completely before covering and refrigerating. Store in an airtight container for up to three days. To reheat warm slices gently in a low oven so the crust stays crisp. You can also freeze the baked tart by wrapping it well and thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

If you cannot find butternut squash try delicata or kabocha squash which both work well. Feta cheese can stand in for goat cheese for a saltier finish. For a gluten free version look for gluten free puff pastry or use a parbaked gluten free pie crust.

Serving Suggestions

Serve this tart as the centerpiece for a vegetarian lunch with a peppery arugula salad on the side. Pair it with a bowl of herby lentil soup for a cozy winter dinner or cut into small squares for a cocktail party appetizer.

Cultural or Historical Context

Tarts layered with vegetables and cheese have deep roots in both French and Italian country cooking. Versions with caramelized onions are a classic in Provence especially when squash is abundant during cooler months.

Seasonal Adaptations

Roast diced apples with the squash for a subtle fall twist. Sprinkle toasted walnuts over the tart before serving. Swap thyme for rosemary if you crave a piney herbal kick.

Success Stories

A friend once made this tart for a bridal shower and the guests raved about how gorgeous and delicious it was. Every time I bake it for my own gatherings I get showered with requests for the recipe. It is such a simple but memorable dish

Freezer Meal Conversion

Bake the tart as directed and let it cool fully. Cut into slices and wrap each one tightly in plastic wrap and foil. Freeze for up to two months. Reheat in the oven directly from frozen at three hundred fifty degrees Fahrenheit until piping hot and re-crisped.

This tart is a fuss-free showstopper that always impresses. Try it once and you will come back to this recipe all season long.

Common Recipe Questions

→ How do you properly caramelize onions?

Cook sliced onions over medium-low heat in olive oil, stirring often. This slow method develops deep golden color and sweet flavor without burning.

→ Can I prepare the butternut squash ahead of time?

Yes, cube and sauté the squash earlier in the day, then cool and store it. Assemble just before baking for the best texture.

→ What type of puff pastry works best?

Use all-butter puff pastry for maximum flakiness and flavor. Always keep it chilled until rolling and assembling.

→ Are there alternatives to goat cheese?

Substitute with feta or cream cheese if you prefer a milder flavor. Choose a cheese that crumbles or spreads easily.

→ How do I prevent a soggy tart base?

Ensure fillings are not too wet and avoid overloading the pastry. Preheating the oven helps promptly set the crust.