How to make it

  • In large bowl mix flour, salt and sugar.
  • Using a pastry blender cut chilled butter into flour mixture just until butter is size of gumballs.
  • Make a well in the middle of the dough then pour a small amount of ice water into center.
  • Using a fork bring some of the flour butter mixture into the water.
  • Continue until all of the water has been well incorporated.
  • The mixture will be slightly crumbly but it should hold together.
  • If it doesn't add more cold water 1 tablespoon at a time.
  • Press dough into a ball then flatten into a disk about 5” in diameter.
  • Wrap in plastic wrap and refrigerate for 2 hours or up to 24 hours.
  • Preheat oven to 400 then place a rack in lower third of the oven.
  • In medium skillet heat olive oil over medium high heat.
  • Add onions and squash then sauté 2 minutes stirring constantly.
  • Add thyme, salt and pepper then continue to cook 5 minutes then remove from heat.
  • Remove dough from refrigerator and on a well floured surface roll it into an 8” circle.
  • Place dough in shallow baking pan then spoon onion squash mixture onto center of the dough.
  • Leave a 1-1/2” border and top with cheese then fold 1-1/2” border of tart toward center.
  • Crimp edges a little as you go then brush folded-over edges with the milk or cream.
  • Bake until border is golden and cheese is bubbly and golden brown about 30 minutes.
  • Serve immediately.

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