Onion, Bacon and Butternut Tart
- 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
Preheat the 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.
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