Puff Pastry filled with Caramelized Onions, Goat Cheese, Butternut Squash and Brussels Sprouts
Here you have it! An easy and impressive looking/tasting tart that will start your holiday dinner off with a bang!
- 1 Large Vidalia Onion
- Balsamic Vinegar (Just a few Tablespoons)
- 1 Large Butternut Squash (peeled and cut into 1 inch cubes) You can also use one package of pre cut squash if you find it at the grocery store..just makes your life easier!
- About 25 Brussel Sprouts( (cleaned, dried and cut in half or quarters if their very big)
- 5 Oz Creamy Plain Chevre Goat Cheese (can also use Cranberry goat cheese)
- 1 Sheet of Frozen Puff Pastry Dough, thawed (I like Pepperidge Farm)
- Extra Virgin Olive Oil
- Salt & Pepper
- Red Pepper Flakes (Optional)
- 1-2 Tablespoons Honey
- Egg wash-1 egg lightly beaten with 1 tablespoon of milk
While your caramelizing the onions roast the sprouts and squash!
Preheat the oven to 400F.
Heat olive oil and butter, add onion slices: Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.
Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out.
After 10 minutes, sprinkle some salt and black pepper over the onions, and if you want, you can add a dash of sugar to help with the caramelization process. One trick to keeping the onions from drying out as they cook is to add a little water to the pan.
Cook, stirring every few minutes: Let cook for about 30 minutes, stirring every few minutes. You want the onions to get nice and soft and a caramel color (but not hard and burnt!).When the onions are at this point add about 2 Tablespoons of Balsamic Vinegar to deglaze the pan and create more flavor. Let the liquid evaporate. Set onions aside.
Brussel Sprouts and Butternut Squash
- Spread out the peeled and cut squash on a sheet pan and drizzle with Olive Oil and sprinkle with salt and black pepper.
- on a separate sheet pan spread out the cut Brussels Sprouts and drizzle with Olive oil and sprinkle with salt and pepper.
- On separate racks in the oven, roast until fork tender and caramelized.
Assemble the Tart-
- On top of parchment or wax paper roll out the puff pastry dough until it is about a 10x16 inch rectangle.
- Drizzle a little olive oil on the bottom of a sheet pan or rectangular roasting pan. Carefully flip the dough onto the prepared pan making sure it doesn't have any holes. Remove the parchment paper.
- Leaving a 1 & 1/2 inch rim of bare puff pastry around the tart, spread on an even coating of caramelized onions. Use all of them!
- Then sprinkle and even layer of the Brussels Sprouts and roasted squash.
- If you like, sprinkles a little red pepper flakes over the top as well as a little black pepper and salt.
- Drizzle a little honey over the top of the filling.
- Fold in the sides of the puff pastry to create a barrier so the filling doesn't spill out.
- With a pastry brush, baste the edges of the tart with the egg wash.
- Bake the tart in a preheated 400F oven for 20 minutes or until the edges and bottom are golden brown. Remove from the oven and crumble the goat cheese over the top of the tart. Bake another 5 minutes or so or until the goat cheese melts slightly and everything comes together.
- Option-drizzle some more honey or some balsamic reduction (you can buy at the store) over teh top of the tart for a little extra flavor and color.
- Cut with a pizza wheel or knife and enjoy!