How To Make Butternut Squash Tart from Basic Kitchen - Best Recipe | Charleston Magazine

Ingredients

• 2 Tbs. olive oil, divided
• 2 cups finely julienned red onions
• 4 sprigs thyme, leaves picked and chopped, sprigs reserved
• 1 clove garlic, finely chopped
• 2 Tbs. red wine
• 2 Tbs. balsamic vinegar
• 2 Tbs. light brown sugar
• 1 large butternut squash, about 1½ lbs., peeled and cut to split the smaller top from the large bottom
• 1 cup diced yellow onion
• 2 cups vegetable stock
• 4 Tbs. unsalted butter, melted
• 1 sheet store-bought puff pastry, Dufour recommended
• 1 egg, beaten
• 1⁄2 cup shaved hard goat cheese, such as drunken goat or Garrotxa, available at the Whole Foods cheese counter
• Flaked sea salt, Bulls Bay Saltworks salt flakes recommended
• 2 tsp. thyme leaves, for garnish