Winter Squash Tart Flambé - Robert Sinskey Vineyards & Wilding Farm

Ingredients

• Yeasted Tart Dough
• 2 cups crème fraîche
• Expeller pressed vegetable oil
• 1 pound peeled and seeded butternut squash, or other fine grained squash, thinly sliced
• Kosher salt
• Freshly ground black pepper
• 1½ teaspoons chopped fresh thyme leaves
• Honey
• 1 teaspoon sumac, optional
• ½ cup semolina flour for sprinkling on the sheet pans
• 2 large eggs
• 1 small red onion, sliced thinly lengthwise
• 3 ounces Cruschi dried sweet peppers