Squash and Caramelized Onion Tart

Impress your guests with a stunning Squash and Caramelized Onion Tart this holiday season! Featuring delicata and butternut squash, sweet potato and red onion layered on top of a cheesy garlic crust, this appetizer or side dish is a whimsical way to incorporate seasonal veggies into your festive menus!

Chef Billy Parisi

Recipe - Heinen's of Rocky River

Prep Time20 Minutes

Servings6

Cook Time90 Minutes

Ingredients

1 package premade pie dough

1 cup Heinen's shredded mozzarella

½ cup Heinen's grated 24-month aged Parmiginao Reggiano

2 tsp. fresh thyme, chopped

2 garlic cloves, finely minced

2 Tbsp. Heinen's Dijon mustard

½ delicata squash, seeded and thinly sliced

½ butternut squash, peeled, seeded and thinly sliced

½ sweet potato, seeded and thinly sliced

½ red onion, peeled and thinly sliced

3 Tbsp. Heinen's olive oil

3 Tbsp. Heinen's unsalted butter, melted

Salt

Pepper

Directions

Preheat the oven to 350° F.
Form the pie dough to a 9-inch or 10-inch shallow tart pan. Place in the freezer.
In a medium-size bowl, mix together the mozzarella, parmesan, thyme, garlic and mustard until combined.
Spread the cheese mixture evenly onto the bottom of the pie crust.
Arrange the vegetables in concentric circles, with rounded edges facing up, starting from the outside edge. Lean the slices against the crust and work your way inward, alternating each ingredient.
Drizzle the olive oil over top and season with salt and pepper.
Bake in the oven at 350° F for 80–90 minutes, or until the vegetables are tender and lightly browned.
Brush the melted butter on top of the vegetables and garnish with option chopped fresh thyme. Slice and serve.

20 minutes

Prep Time

90 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

1 package premade pie dough

Pillsbury Pie Crusts, 14.1 Ounce

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$5.59$0.40/oz

1 cup Heinen's shredded mozzarella

Heinen's Shredded Mozzarella Cheese, 8 Ounce

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$2.49$0.31/oz

½ cup Heinen's grated 24-month aged Parmiginao Reggiano

Heinen's Imported Parmigiano Reggiano, Grated Large, 0.42 Pound

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$10.50 avg/ea$24.99/lb

2 tsp. fresh thyme, chopped

Fresh Thyme, 0.75 Ounce

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$3.19$4.25/oz

2 garlic cloves, finely minced

Bulk Garlic, 0.15 Pound

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$0.60 avg/ea$3.99/lb

2 Tbsp. Heinen's Dijon mustard

Heinen's Organic Dijon Mustard, 10 Ounce

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$3.19$0.32/oz

½ delicata squash, seeded and thinly sliced

Delicata Squash, 1.32 Pound

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$2.49 avg/ea$1.89/lb

½ butternut squash, peeled, seeded and thinly sliced

Butternut Squash, 3.03 Pound

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$5.12 avg/ea$1.69/lb

½ sweet potato, seeded and thinly sliced

Sweet Potatoes, 0.75 Pound

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$0.97 avg/ea$1.29/lb

½ red onion, peeled and thinly sliced

Red Onions, 0.85 Pound

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$1.69 avg/ea$1.99/lb

3 Tbsp. Heinen's olive oil

Heinen's Extra Virgin Olive Oil, 16.9 Ounce

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$7.99$0.47/oz

3 Tbsp. Heinen's unsalted butter, melted

Heinen's Unsalted Sweet Cream Butter, 16 Ounce

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$4.39$0.27/oz

Salt

Heinen's Mediterranean Sea Salt Grinder, 4.6 Ounce

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$5.99$1.30/oz

Pepper

Heinen's Ground Black Pepper, 1.9 Ounce

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$4.99$2.63/oz

Directions

Preheat the oven to 350° F.
Form the pie dough to a 9-inch or 10-inch shallow tart pan. Place in the freezer.
In a medium-size bowl, mix together the mozzarella, parmesan, thyme, garlic and mustard until combined.
Spread the cheese mixture evenly onto the bottom of the pie crust.
Arrange the vegetables in concentric circles, with rounded edges facing up, starting from the outside edge. Lean the slices against the crust and work your way inward, alternating each ingredient.
Drizzle the olive oil over top and season with salt and pepper.
Bake in the oven at 350° F for 80–90 minutes, or until the vegetables are tender and lightly browned.
Brush the melted butter on top of the vegetables and garnish with option chopped fresh thyme. Slice and serve.