A wonderful woman from my church makes an Autumn tart every October that is so tasty and reminds me of the fall. I adapted her recipe and came up with this tart that so tastes like an Autumn tart, with the roasted squash and rich cheeses. Enjoy!
1Cut parchment paper to fit a 9-inch pie pan. Lightly spray paper w/ cooking spray. Place 1 pie crust in pan. Heat oven to 375.
2In medium bowl, toss squash w/ oil. Season w/ salt and pepper. Place squash on a baking sheet. Bake until tender, about 30 mins. Let cool. Reduce heat to 350. In a skillet, over medium heat, cook bacon, until almost crisp, adding onion and garlic to the pan the last minute. Remove mixture w slotted spoon to a paper towel lined plate to drain.
3In lg bowl, whisk together eggs, egg yolk, cream, parmesan cheese and a dash each of salt and pepper. Spoon squash into pie crust in pan, sprinkle w/ gruyere cheese. Pour egg mix over all in pie crust. Bake for 30 mins. Spoon bacon/onion mix over top. Bake another 10 mins. Let cool slightly. Sprinkle with fresh thyme. Slice and serve.