Onion, Bacon and Butternut Tart

Onion, Bacon and Butternut Tart

Serves 6 as a main course, 12 as an appetizer
The sweet and savory flavors of caramelized onions, bacon and butternut squash make this rustic tart a winner. If you'd like to make it ahead you can refrigerate it whole or in portions and reheat it in a 300°F oven.
  • All-purpose flour for rolling dough
  • 14 ounces whole wheat pizza dough, thawed if frozen
  • 5 slices thick-cut bacon
  • 1 large onion, halved and thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1/2 teaspoon fine sea salt
  • 1 (10-ounce) package frozen diced butternut squash (1 1/2 cups), thawed
  • 1 1/2 cup (about 6 ounces) grated Fontina or Gruyère cheese
  • 2 teaspoons extra-virgin olive oil, divided
  • 1 tablespoon chopped fresh thyme
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On a lightly floured surface with a lightly floured rolling pin, roll dough out to a circle about 14 inches in diameter; if the dough pulls back strongly, stop rolling, cover the dough with a kitchen towel and let rest 10 minutes before continuing. Transfer dough to a round pizza pan, stone or large greased baking sheet; reshape dough as needed, but you can leave any edges of the dough hanging over the sides of the pan (they will be folded in later). Cover with a towel and refrigerate.

Preheat oven to 475°F and place a rack in the middle of the oven. Cook bacon in a large skillet over medium heat until crisped, 8 to 10 minutes. Transfer bacon to a paper-towel-covered plate to drain and when cool enough to handle, chop. Pour off all but 1 tablespoon of grease left in skillet. Return skillet to medium heat and add onion, garlic and salt. Cook, stirring occasionally, until onion is golden and tender, about 15 minutes. Add squash and cook, tossing gently once or twice, until any excess moisture evaporates, 2 to 3 minutes.

Scrape onion-squash mixture into middle of dough and spread evenly, leaving a 1-inch border around edges. Sprinkle top with cheese and bacon. Brush edge of dough with half the oil and fold it over to make a 1/2-inch rim. Brush rim with remaining oil. Bake until tart is deeply browned and dough is cooked through, 20 to 25 minutes. Sprinkle with thyme and cool 10 minutes, then transfer to a cutting board and cut into wedges or squares for serving.
Nutritional Info: 
Per Serving: 340 calories (110 from fat), 12g total fat, 6g saturated fat, 35mg cholesterol, 750mg sodium, 41g carbohydrates, (7 g dietary fiber, 2g sugar), 14g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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