Winter Squash & Caramelized Onion Tart

Yes, this looks complicated but it is not. You will need a mandoline (or very sharp knife and a steady hand), a tart pan or springform pan. The whole wheat crust gives this savory tart amazing flavor and texture, but go ahead a use a store bought crust if you want. It will be equally delicious.

Ingredients

6–8 servings

CRUST

1 cup whole wheat flour

1 tsp. fine sea salt

1 cup all-purpose flour, plus more for surface

10 Tbsp. chilled unsalted butter, cut into pieces

FILLING AND ASSEMBLY

4 Tbsp. Trampolini extra-virgin olive oil, divided

4 medium sweet onions, thinly sliced

fine sea salt

3 garlic cloves, thinly sliced

2 Tbsp. Dijon mustard

Pinch of cayenne pepper

4 oz. coarsely grated sharp cheddar or Gruyère

1/2 small butternut squash (a lengthwise half, about 1¼ lb.), peeled and seeds removed

1 delicata squash (about 1 lb.), halved lengthwise, seeds removed, peel after slicing

1 small sweet potato-peeled

1 small red onion

2 sprigs thyme

2 Tbsp. unsalted butter

Flaked sea salt

SPECIAL EQUIPMENT

An 11"- or 12"-diameter fluted tart pan with removable bottom or a 9"-diameter springform pan

Preparation

CRUST

Step 1

Whisk whole wheat flour, salt, and 1 cup all-purpose flour in a large bowl to combine. Add butter and work into dry ingredients with your fingers, smashing between your palms to flatten, until largest pieces are the size of a nickel. Drizzle in 6 Tbsp. ice water and rake in with your fingers. Gently squeeze handfuls of mixture together until a shaggy dough forms. Turn out onto a work surface and knead until only a few dry spots remain. Pat into a disk and wrap in plastic. Chill until very firm, at least 2 hours or up to 3 days.

Step 2

Roll out dough on a lightly floured surface to about ⅛" thick. Transfer to tart pan. Lift up edges and allow dough to slump down into pan. Gently press into corners and trim excess. (If using springform pan, trim dough to 1½" up sides of pan). Freeze until firm, 15–20 minutes, or cover and chill up to 12 hours.

FILLING AND ASSEMBLY

Step 3

Place a rack in lower third of oven; preheat to 350°. Swirl 2 Tbsp. oil in a large skillet to coat bottom and add sweet onions; season with sea salt. Set skillet over medium heat and cook onions, stirring occasionally and making sure to scrape bottom of pan, until very soft and deep golden brown, 15–20 minutes. Add garlic and cook, stirring occasionally, until onions are caramelized and deeply browned, 25–30 minutes (if any pieces get super dark and stick to the pan, a few drops of water should dislodge them). Let cool.

Step 4

Brush mustard over chilled dough, then sprinkle with cayenne. Stir cheese into caramelized onion mixture and spread across crust in an even layer.

Step 5

Using a mandoline or very sharp knife, thinly slice both squashes crosswise. (Be sure you peel the slices of delicata) Cut sweet potato and red onion in half lengthwise, then thinly slice crosswise with mandoline. Arrange vegetables in concentric circles, with rounded edges facing up, starting from the outside edge, leaning slices against the crust, and working your way inward. Drizzle remaining 2 Tbsp. olive oil over vegetables and season with sea salt.

Step 6

Bake tart until edges of vegetables are browned (a few spots may even get deeply browned) and crust is golden brown, 75–90 minutes.

Step 7

Melt thyme and butter in a small saucepan and cook just until butter is bubbling. Brush over tart with a pastry brush and sprinkle with flaked sea salt.