Squash Tarte Tatin
Tarts aren't only for dessert, serve this tasty dish up for your holiday dinner!
- step-by-step directions
Squash Tarte Tatin
- Tart Dough
- 1 1/2 cups flour, plus more
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1 stick unsalted butter, cut into 1/4" cubes
- 1/4 cup ice water
- 1 Delicata squash, halved lengthwise, seeds scooped, cut in to 1/2” thick slices
- olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons butter, divided
- 1/2 onion, cut in to ¼” thick slices
- 1/2 teaspoon chopped thyme
- 1/2 teaspoon chopped rosemary
- 1/4 cup dark brown sugar
- 1/4 cup pure apple cider
- 1 tablespoon pure maple syrup
- 1 lemon, juice and zest
- In the bowl of a food processor combine the flour, salt and sugar. Pulse a few times to mix. Next add the butter and pulse until the mixture resembles coarse crumbs. Add the ice water and continue to pulse. Continue to add additional ice water 1 tablespoon at a time until the dough comes together. Dump the dough onto a clean work surface and form into a disk. Wrap with plastic wrap and refrigerate for 1 hour or up to overnight.
- Preheat your oven to 350°F.
- Place a large non-stick sauté pan over medium-high heat. When the pan is hot, add a drizzle of olive oil and a tablespoon of butter. Swirl the fat around the pan to coat and to melt the butter. Add half of the sliced squash, spreading it out in an even layer. Cook for about 2 minutes per side, season with salt and pepper, until slightly caramelized. Remove cooked squash from pan and set aside. Repeat with remaining squash. Add another tablespoon of butter to the pan, along with the onions. Season with salt and pepper and cook until caramelized, about 5 minutes. Add all the squash into the pan and spread out to make an even layer. Add a tablespoon of butter, the brown sugar, cider, maple syrup, lemon juice and zest, and the herbs. Stir to combine and reduce until slightly glaze-like, 1-2 minutes. Remove from the heat.
- Cut the disk of chilled dough in half. On a lightly floured surface, roll out one dough half into a circle the size of your sauté pan. Lay the dough over the squash and tuck in the edges. Place in the oven to bake for 40-45 minutes, until golden brown on top and bubbly. Remove from the oven and let set for 10 minutes before flipping out onto a plate. Slice and serve warm or at room temperature.
- Replace the delicata squash with peeled butternut squash.
- Replace the tart dough with store-bought pie dough or puff pastry.
- Cook the vegetables ahead of time. Then build the caramel and bake off the whole tart the day off.
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