roasted acorn squash and caramelized onion tart

I had some leftover pie crust dough in the fridge, so I made a tart and a mini blueberry pie for dinner tonight.

Recipe

caramelized shallots (2 medium, thinly sliced)

roasted acorn squash (remove seeds, slice, toss w/ evoo, roast until soft)

1/2 c shredded gruyere

3 eggs

1/4 c milk

1/2 tsp thyme

1 T parsley

black pepper

salt

I didn't really measure anything, so amounts are an estimate. 

 

I pre-baked the shell for 5-8 minutes at 350 before filling. I half tore/half smooshed the acorn squash and layered it on the bottom of the crust then layered the shallots on top.

Ground some pepper and sprinkled a bit of salt over the top along with 1/2 tsp or so of dried thyme and fresh chopped parsley.

 

Sprinkled the cheese on next.

 

Whisked 3 eggs with some milk then poured it evenly over everything. Topped it with an acorn squash round, put it all into the oven for about 20 minutes until a knife came out clean. 

 

Cheese browned a little, topped with more parsley, let it sit for 10 minutes to cool and settle. 

 

Had a slice with some sauteed kale and the blueberry pie for dessert. Super tasty!