Golden Butternut Squash Tart
Prep: 45 min. Bake: 30 min. + standing
Pastry for single-crust pie (9 inches)
1 pound onions, thinly sliced
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1/4 cup heavy whipping cream
1/4 teaspoon dried thyme
1 small tart apple, thinly sliced
1 cup mashed cooked butternut squash
4 slices Swiss cheese, cut into 1/2-inch strips
Line a greased 8-in. square baking dish with pastry. Trim to 1/2 in. below edge of dish; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
Meanwhile, in a large skillet, cook the onions, garlic, salt and pepper in oil over low heat for 25-30 minutes or until onions are golden brown, stirring frequently. Add cream and thyme. Bring to a gentle boil. Reduce heat; simmer for 2-4 minutes or until thickened. Cool slightly.
Pour into crust. Top with apple slices. In a small bowl, combine squash and egg; spread over top.
Cover and bake at 375° for 15 minutes. Uncover; arrange cheese in a lattice pattern over the top. Bake 15-20 minutes longer or until apple is tender. Let stand for 10 minutes before cutting.
1 piece: 251 calories, 16g fat (7g saturated fat), 49mg cholesterol, 200mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 6g protein.
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