Squash Tart | Recipe Cart | Recipe Cart

Name: Squash Tart | Recipe Cart | Recipe Cart
Ingredients: 1 cup whole wheat flour; 1 tsp. kosher salt; 1 cup all-purpose flour, plus more for surface; 10 Tbsp. chilled unsalted butter, cut into pieces; 4 Tbsp. extra-virgin olive oil, divided; 4 medium yellow onions, thinly sliced; Kosher salt; 3 garlic cloves, thinly sliced; 2 Tbsp. Dijon mustard; Pinch of cayenne pepper; 4 oz. coarsely grated sharp cheddar or Gruyère; ½ small butternut squash (a lengthwise half, about 1¼ lb.), seeds removed; 1 delicata squash (about 1 lb.), halved lengthwise, seeds removed; 1 small sweet potato; 1 small red onion; 2 sprigs thyme; 2 Tbsp. unsalted butter; Flaky sea salt; An 11"- or 12"-diameter fluted tart pan with removable bottom or a 9"-diameter springform pan

getrecipecart.com

Buttery whole wheat crust, layered with onions, squash, and cheddar in a flavorful tart recipe from Bon Appétit. Perfect for fall gatherings!

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Ingredients

1 cup whole wheat flour
1 tsp. kosher salt
1 cup all-purpose flour, plus more for surface
10 Tbsp. chilled unsalted butter, cut into pieces
4 Tbsp. extra-virgin olive oil, divided
4 medium yellow onions, thinly sliced
Kosher salt
3 garlic cloves, thinly sliced
2 Tbsp. Dijon mustard
Pinch of cayenne pepper
4 oz. coarsely grated sharp cheddar or Gruyère
½ small butternut squash (a lengthwise half, about 1¼ lb.), seeds removed
1 delicata squash (about 1 lb.), halved lengthwise, seeds removed
1 small sweet potato
1 small red onion
2 sprigs thyme
2 Tbsp. unsalted butter
Flaky sea salt
An 11"- or 12"-diameter fluted tart pan with removable bottom or a 9"-diameter springform pan