I can’t stop making tarts.


It’s a real problem.

Hm, or is it?

Okay, here’s the thing about tarts. THEY ARE SO SIMPLE. And for the fall months, let’s be real. All you REALLY want for dinner is something cheesy and crusty to keep you warm while marathoning your Netflix shows. Throw some tomato soup on the side and you’ve got yourself some dinner bliss.

I’ve turned Deb Perelman’s Butternut Squash and Caramelized Onion Galette into a tasty tart — perfect for dinner or served cold for brunch! The butternut squash from Johnson’s Pumpkin farm is so tender and tasty. That’s what I like to call LOCAL produce.

Butternut Squash Tart with Sweet Caramelized Onions and Fontina // Adapted from Smitten Kitchen
Yields 6 servings

1 store-bought 9-inch pie crust
2 small butternut squash (approximately 500-600g)
2 tbsp olive oil
1 tbsp butter
2 small vidalia onions, halved and thinly sliced into “half moons”
1 tsp salt
1/4 tsp sugar
pinch of cayenne pepper (if desired)
6-7oz fontina cheese, shredded
3 fresh thyme sprigs

1. Preheat the oven to 375°F. Peel and halve the squash, scooping out the seeds and “goop”. Roughly dice squash into 1/4-inch cubes. In a medium bowl, toss the cubed squash in 1 tbsp olive oil and then spread evenly on a baking sheet. Roast the squash for about 30 minutes, turning once halfway to allow for even browning.
2. While the squash is roasting, begin caramelizing the onions by melting the remaining 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-low heat. Add the onions, sugar, salt, and cayenne and cook for about 20 minutes, stirring occasionally.
3. Lightly grease a tart/pie pan. Add the store-bought pie dough, using your fingers to press around the edges, forming the dough to the shape of the pan.
4. When the squash and onions are done, combine in a large bowl with the shredded fontina. Mix gently.
5. Pour the squash mixture into the pie pan and spread the mixture out evenly. Bake until golden brown, 30-45 minutes. The fontina will brown quite nicely!
6. Sprinkle fresh thyme over the tart when it comes out of the oven — and enjoy warm or cold, as leftovers!

Roasting squash





Here’s hoping this keeps you warm while you catch up on YOUR shows. By the way, if you’re not already watching Luther, you need to be.

xo Cassie