Grand Central Bakery | Roasted Squash Tart

Roasted Squash Tart Recipe:

Pumpkin pie, it's not just for dessert anymore! Roasted squash or pumpkin mixed with a caramelized onion base makes this a delicious savory tart that is a perfect light supper.

Makes 1 8-10-inch tart. Serves 4 as main dish, 6-8 as starter.

1 Grand Central U-Bake Pie Crust (half a package)
2 tablespoons olive oil
1 medium-sized onion, thinly sliced
2 teaspoons kosher salt
¼ cup cream
¼ cup (1 ounce) grated parmesan cheese
1 small butternut squash, cut in half and seeds removed
4-6 slices of crisply cooked and crumbled bacon (optional)

Prepare to bake
Defrost pie dough overnight in the refrigerator or on the counter for about 1 ½ hours.

Prepare filling
Roast squash by putting it cut side down on a lightly oiled pan and baking approximately 35 minutes in a preheated 350°F oven until a knife can be easily inserted into the flesh.

Heat olive oil in a large, heavy sauté pan or skillet over medium-high heat. When hot, add the onions and sprinkle in salt. Cook onions until they release some liquid and begin to develop a few dark spots, about 5 minutes. Reduce heat and continue cooking until onions are soft and toasty brown, 35-45 minutes. Do not stir too often during the caramelizing process. Instead, give the pan a good shake about every 5 minutes to redistribute contents. Allow onions to cool. Taste for seasoning and add more salt if necessary. Scoop out flesh of squash and mix together with cream, cool onion mixture, parmesan cheese and crumbled bacon.

Roll dough and form tart
Unroll dough onto a baking sheet lined with parchment paper. Unfold dough and gently spread filling (there should be about1½ cups) over pastry leaving a 3-inch border all the way around. Carefully lift and fold edge of dough over filling. Allow dough to pleat each time you lift and fold. It should pleat about 8-10 times as you work your way around. If you have time, chill tart for 20 minutes before baking. Chilling will help the tart hold its form.

Bake
While tart is chilling, preheat oven to 375?F. Bake tart for 35-45 minutes or until pastry is rich golden brown.