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Butternut Squash, Bacon, and Onion Tarts

Butternut Squash, Bacon, and Onion Tarts
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Total Time: 1.45

Yield: 6 servings

We thought that flammekueche, a savory Alsatian tart traditionally made with smoky bacon and caramelized onions, couldn’t get any better–until we introduced sweet cubes of butternut squash and a layer of tangy goat cheese. A less eggy take on quiche, this hearty tart is excellent as a luncheon showpiece; just serve with a simple mixed-greens salad. We’ve taken some of the pain out of tart-crust prep by calling for a tad more than you’ll use–and a foolproof trick for transferring the dough to the tart pan.

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For the dough:


  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon kosher or sea salt
  • 10 tablespoons cold unsalted butter, cut into small pieces
  • 3—5 tablespoons ice water, divided
  • Nonstick cooking spray


First, make the pastry: In a food processor fitted with a steel blade, pulse flour and salt until combined. Scatter butter pieces over flour and pulse until texture resembles coarse sand. Add 3 tablespoons ice water and process until dough just starts to form clumps, adding up to 2 additional tablespoons, if needed. (Dough will still be loose and crumbly, but should easily form small clumps when pressed together between your fingers.) Transfer dough to a work surface; gather stray crumbs and gently knead dough until just cohesive enough to flatten into a rough disk. Wrap disk in plastic and refrigerate 30 minutes.

For the filling:


  • 8 ounces thick-sliced bacon (about 9 slices), cut in half lengthwise and chopped into 1/2-inch pieces
  • 2 tablespoons coarsely chopped fresh sage leaves
  • 2 small red or yellow onions, halved lengthwise and thinly sliced
  • 4—6 sprigs fresh thyme, divided
  • 2 teaspoons kosher or sea salt, divided
  • Freshly ground black pepper, to taste
  • 1/2 cup white wine, divided
  • 1 medium-size butternut squash (about 21/2 pounds), peeled and cut into 1/2-inch dice
  • 5 ounces fresh goat cheese (ch


Meanwhile, start on the filling: In a large saut
Updated Friday, August 10th, 2012

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