Roasted Butternut Squash Tart

For the crust (this recipe makes 2 crusts, but you’ll only need one for the tart):

In the bowl of a food processor, pulse together flour and salt. Add butter and mix until it resembles a coarse meal. With the machine running, slowly add water through the feed tube and process until a dough comes together. Add more water if dough seems too dry.

Divide the dough into two equal size balls and flatten into disks. Wrap each disk in plastic wrap and chill at least 1 hour before rolling out.

Roll out one section of dough on a floured surface and fit it into your tart pan.

Refrigerate the other disk of dough, or freeze it for another use.

For the filling:

Preheat oven to 375 F.

Peel and cut the squash in half and scoop out the seeds. Brush each cut side with a bit of olive oil and place the halves on a baking sheet, cut sides down. Put the baking sheet into the oven and roast squash for 35 minutes.

Heat 2 tablespoons butter and 1 teaspoon olive oil in a skillet over medium heat. Once melted add onions and cook them, stirring occasionally, until soft and golden brown, about 15 minutes.

When it’s done take the squash out of the oven and set it aside to cool. Then slice the squash, into about 1/4-inch thick slices, and arrange them on the bottom of the tart. Sprinkle the caramelized onions over the squash. Arrange the halved cherry tomatoes on top of the onions. Add the crumbled goat cheese. Season with rosemary, salt and pepper. Drizzle the top of the tart with olive oil.

Put the tart in the oven for 30 to 40 minutes, or until crust is golden brown. Remove from oven and let it cool for 10 minutes before removing the rim and cutting the tart.

This tart can be served warm or cold; it tastes great either way.