Rustic Butternut Squash Tart
Whether for family or company, this is an inexpensive dish, about $1.15 per person. From “Woman’s Day Easy Everyday Dinners.”
• 1 medium red onion, thinly sliced into rings and separated
• 1/4 small butternut squash (about 1/2 lb.), peeled, seeded and very thinly sliced
• 6 sprigs fresh thyme, or about 1 tsp. dried thyme
• 2 tbsp. olive oil
• Kosher salt and freshly cracked black pepper
• 4 oz. extra-sharp Cheddar, grated (1 c.)
• 1 refrigerated rolled pie crust
• 1 egg, beaten
Heat oven to 400 degrees. In a large bowl, toss onion, squash, thyme, oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; fold in the cheese.
Working on a piece of parchment, roll the pie crust into a 14-inch circle. Slide the paper (and crust) onto a baking sheet. Spoon squash mixture onto pie crust, leaving a 2-inch border. Fold the border of the crust over the squash mixture.
Brush crust with the egg. Bake until crust is golden brown and vegetables are tender, 20 to 25 minutes. (Cover edges with foil if crust is getting dark.) Serve with a salad, if desired.
Use up the extra squash: Make an easy side dish by peeling, seeding and cutting remaining butternut squash into 1 1/2-inch pieces. On a rimmed baking sheet, toss squash and 4 smashed garlic cloves with 6 sprigs fresh thyme (or about 1 teaspoon dried), 2 tablespoons olive oil and 1/2 teaspoon each salt and pepper. Roast at 400 degrees until golden brown and tender, 30 to 35 minutes.