simple autumn butternut squash and bacon tart

Name: Simple Autumn butternut squash and bacon tart
Prep time: 35 min
Cook time: 1 h 15 min
Yield: 8
Cuisine: French
Ingredients: 1 - refrigerated pie crust, i used pillsbury; 1 pound(s) peeled and cubed butternut squash; 1-1/2 tablespoon(s) olive oil; - salt and pepper to taste; 5 slice(s) thick cut bacon; 2 teaspoon(s) minced garlic; 1 small red onion, sliced into thin pieces; 2 large eggs; 1 - eggyolk; 1 cup(s) light cream; 1/4 cup(s) freshly grated parmesan cheese; 1/3 cup(s) shredded gruyere cheese; 1 tablespoon(s) fresh thyme, chopped

12 Pinches

sherry monfils

worcester, MA

Updated on Oct 27, 2015

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!

Rate

No Image

prep time 35 Min

cook time 1 Hr 15 Min

method Bake

yield 8 serving(s)

Ingredients

1 - refrigerated pie crust, i used pillsbury
1 pound peeled and cubed butternut squash
1-1/2 tablespoon olive oil
- salt and pepper to taste
5 slices thick cut bacon
2 teaspoons minced garlic
1 small red onion, sliced into thin pieces
2 large eggs
1 - eggyolk
1 cup light cream
1/4 cup freshly grated parmesan cheese
1/3 cup shredded gruyere cheese
1 tablespoon fresh thyme, chopped

How To Make simple autumn butternut squash and bacon tart

Step 1

Cut 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.

Step 2

In 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.
Step 3

In 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes