Saturday, February 13, 2010

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.

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
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!


Amy said...

Looks great! Wish I could have some.

Devin said...

All I feel right now is burning envy.