All Recipes  >  Home Page  >

Butternut Squash Autumn Tart

A gluten-free savory tart that deserves a place at your holiday or fall table! The caramelized onions, roasted butternut squash, arugula, pine nuts, fresh spices, and balsamic drizzle come together in a flaky and light crust. If you’re looking for an easy-to-make recipe to impress your guests, this autumn dish is flavorful and also looks pretty too!

INGREDIENTS

Serves 6

For the gluten-free/dairy-free tart dough:
¾ cup oat flour
½ cup almond flour
¼ cup white rice flour
¼ cup tapioca flour
2 tablespoon ground flaxseed
½ teaspoon fine sea salt
⅓ cup cold coconut oil
1 large egg

For the filling:
1 medium (about 1¾ lb) butternut squash, peeled, halved lengthwise, seeded, and cut into ½ inch chunks
2½ tablespoons extra-virgin olive oil
Fine sea salt and freshly ground black pepper
1 large yellow onion, peeled, halved, and sliced
2 teaspoon balsamic vinegar, or to taste
1 teaspoon minced fresh sage or thyme leaves
3 cups baby arugula
2 tablespoons pine nuts, slivered almonds, or chopped pecans, toasted

A gluten-free savory tart that deserves a place at your holiday or fall table! The caramelized onions, roasted butternut squash, arugula, pine nuts, fresh spices, and balsamic drizzle come together in a flaky and light crust. If you’re looking for an easy-to-make recipe to impress your guests, this autumn dish is flavorful and also looks pretty too!

INGREDIENTS

Serves 6

For the gluten-free/dairy-free tart dough:
¾ cup oat flour
½ cup almond flour
¼ cup white rice flour
¼ cup tapioca flour
2 tablespoon ground flaxseed
½ teaspoon fine sea salt
⅓ cup cold coconut oil
1 large egg

For the filling:
1 medium (about 1¾ lb) butternut squash, peeled, halved lengthwise, seeded, and cut into ½ inch chunks
2½ tablespoons extra-virgin olive oil
Fine sea salt and freshly ground black pepper
1 large yellow onion, peeled, halved, and sliced
2 teaspoon balsamic vinegar, or to taste
1 teaspoon minced fresh sage or thyme leaves
3 cups baby arugula
2 tablespoons pine nuts, slivered almonds, or chopped pecans, toasted

METHOD

To make the crust, in the bowl of a food processor, pulse the oat flour, almond flour, rice flour, tapioca flour, flaxseed, and salt until evenly combined. Add the cold coconut oil and pulse until the mixture looks crumbly, about 20 seconds. Add the egg and process until the dough is moist and easily clumps together. Press the dough into a disk.

Lightly grease a 9-inch round tart pan with removable bottom. Place the dough disk in the pan and, using your fingertips, press it out into an even layer, into the corners and up the sides of the pan; use the base of a flat-bottomed glass to help even out the dough. Refrigerate for at least 30 minutes or up to overnight.

While the tart shell chills, preheat the oven to 425F. Place the squash on a baking sheet and drizzle with 1 tablespoon olive oil, then season with salt and pepper. Toss until evenly coated, then spread into an even layer. Roast until just tender and lightly browned, about 25 minutes. Set aside to cool slightly.

Meanwhile, in a frying pan over medium heat, warm 1 tablespoon olive oil. Add the onions and a sprinkle of salt, then sauté the onion and until caramelized, stirring occasionally, 10 to 12 minutes. Stir in 1 teaspoon balsamic. Let cool slightly.

Reduce the oven temperature to 375F. Remove the tart shell from the refrigerator and place the pan on a baking sheet. Spread the onions in an even layer across the bottom of the tart shell. Arrange the roasted squash on top. Sprinkle evenly with the chopped sage or thyme leaves.

Bake until the crust is lightly browned and cooked through and the filling is hot, about 35 minutes. Set aside on a wire rack to cool for at least 30 minutes, or let cool to room temperature. Carefully remove from the tart ring.

To serve, in a bowl, toss the arugula with the remaining ½ tablespoon oil and the remaining 1 teaspoon balsamic vinegar. Season with salt and pepper. Top the tart with the arugula mixture, sprinkle with the pine nuts. Serve immediately.