Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1.2 kilograms of 1 cm thick butternut squash slices with 1.5 tablespoons coarse sea salt, 1 tablespoon chopped fresh rosemary, 1 teaspoon honey, 0.5 teaspoon freshly ground black pepper, and 2 tablespoons olive oil in a large bowl. Toss everything to coat well and let the mixture sit for 30 minutes at room temperature to 'cure' and release some moisture.

2. 2

   While the squash is curing, prepare the caramelized onions by melting 1 tablespoon butter in a large skillet over medium-low heat, then adding 2 large thinly sliced yellow onions. Cook the onions for 20-25 minutes, stirring occasionally, until they are deeply golden brown and softened, then stir in 0.5 tablespoon balsamic vinegar during the last 5 minutes of cooking and set aside.

3. 3

   Preheat the oven to 190°C (375°F), then drain any liquid from the cured butternut squash and spread the slices in a single layer on a baking sheet lined with parchment paper. Roast the squash for 20-25 minutes, or until tender and lightly caramelized at the edges, and let it cool slightly.

4. 4

   In a medium bowl, whisk together 2 large eggs, 0.5 cup heavy cream, 150 grams crumbled mild goat cheese, 0.25 cup grated Parmesan cheese, a pinch of salt, and a pinch of fresh black pepper until well combined.

5. 5

   Lightly flour a clean surface and carefully transfer 1 sheet (approximately 320 grams) of ready-made shortcrust pastry to a 24 cm diameter tart pan with a removable bottom, trimming any excess pastry from the edges.

6. 6

   Evenly spread the prepared caramelized onions over the bottom of the pastry crust, then arrange the roasted butternut squash slices over the onions.

7. 7

   Pour the whisked egg and cheese mixture over the squash and onions in the tart pan, making sure it is distributed evenly across the filling.

8. 8

   Bake the Tarta de Zapallo Curado con Romero y Miel for 35-40 minutes, or until the pastry is golden brown and the filling is set and lightly puffed, then let it cool for 10-15 minutes before slicing and serving.