Squash, Apple And Onion Tart

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• pate brisee pie crust
• 2 tablespoons olive oil
• 1 1/2 lbs onions, halved lengthwise and sliced thin
• 2 cloves garlic, minced
• 1/4 teaspoon dried thyme, crumbled
• 3/4 teaspoon dried sage, crumbled
• 1/4 cup heavy cream
• 1 large apple
• 1/2 lb squash, sliced thin
• 1/4 cup cold unsalted butter, sliced thin

Recipe

• 1 make crust: preheat oven to 400 degrees f (220c).
• 2 roll out dough 1/8 inch thick on a lightly-floured surface and fit it into a 9 ½ inch square flan form set on a baking sheet, leaving a ¼ inch overhang.
• 3 fold overhang inward onto the sides of the shell and press firmly against the flan form.
• 4 prick shell lightly with fork and chill for 30 minutes or freeze for 15.
• 5 line pastry with foil and fill with pie weights.
• 6 bake in lower third of oven for 15 minutes.
• 7 remove weights and foil and bake shell a further 5-8 minutes, or until golden.
• 8 let cool.
• 9 make filling: in a large skillet, heat oil over moderately-high heat until hot but not smoking.
• 10 stir in onions, garlic and season to taste.
• 11 cook mixture, covered, over low heat, stirring occasionally, for 20-25 minutes, or until onions are softened.
• 12 add sage, thyme and cream, bring to boil, and simmer, stirring occasionally, for 3-5 minutes, or until thickened.
• 13 let onion mixture cool.
• 14 (may be made 1 day ahead) spread onion evenly into pastry shell.
• 15 peel and halve apple lengthwise, core, and slice very thin crosswise.
• 16 arrange apple and squash slices decoratively, overlapping, covering onion.
• 17 season with salt and top with butter.
• 18 preheat oven to 375 degrees f (190c).
• 19 bake in upper third for 15 minutes.
• 20 cover tart with foil and bake for 30 minutes more, or until squash is tender.
• 21 let tart cool for 20 minutes before removing from flan form.
• 22 serve warm or at room temperature.