This Butternut Squash Hazelnut Tart is a Fall Showstopper. This tart starts with a buttery, nutmeg-spiked crust that sets the stage for all the autumn flavors. Forget the stress of a fussy dough—just toss the butter and food processor blade in the freezer for 10-15 minutes before you start, and thank us later. This will help keep everything chilly, leading to a perfectly flaky crust. Yes, I’m playing the pastry game smart here. It’s a great tip I learned from the talented Spinach Tiger.
Once that golden crust is ready, it gets filled with a layer of balsamic onions caramelized to perfection, adding a sweet-tangy punch that pairs oh-so-well with the butternut squash. Roasted, creamy butternut squash then makes its grand entrance, followed by a shower of toasted hazelnuts for that nutty crunch. Not into hazelnuts? Try almonds or even pecans for a twist on flavor. No butternut squash? Swap it with acorn squash or even pumpkin for a delightful surprise.
Now, for the grand finale, pour a luscious mixture of milk, cream, and eggs over all that goodness. This magic mix seeps into every nook and cranny of the tart, binding the flavors and creating a silky custard that bakes to golden perfection. This tart isn’t just a side dish; it’s the side dish that steals the show. But honestly, it’s fabulous enough to be the main event when paired with a crisp fall salad.
Pro tip: Roast the squash the night before to save time. This little hack keeps you free to enjoy the festivities while your tart bakes to bubbly, golden perfection.
So are you ready to bring this beauty to the table? The Butternut Squash Hazelnut Tart is the cozy, flavorful treat that’ll make you the culinary hero of the season!
Butternut Squash Hazelnut Tart
Ingredients
For the Crust:
- 1+1/2 cups flour
- 1 teaspoon nutmeg
- 1 pinch salt
- 6 tablespoons ice-cold butter
- 2 eggs
- 1+1/2 tablespoons ice water
For the Filling:
- 3 tablespoons olive oil
- 1 onion
- Kosher salt and freshly ground pepper
- pinch of sugar
- 1 tbsp balsamic vinegar or balsamic glaze
- 1 cup hazelnuts
- 2 cups butternut squash*
- 1 cup milk
- 1/4 cup heavy cream
- 2 eggs
Instructions
Make the Crust:
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Cut the butter into pieces and place in the freezer for 10 minutes.
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Preheat the oven to 325F.
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Whisk together the flour, nutmeg, and salt.
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Pulse the dry ingredients, 1 egg, and butter in a food processor.
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Pulse in the cold water, 1/2 tablespoon at a time, until the dough sticks together.
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Wrap in plastic cling film and chill for 1 hour.
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Grease and flour a 10” tart pan, preferably with a removable bottom.
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Roll out the tart crust and press it into the pan.
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Place a layer of parchment paper inside the pan. Cover with pie weights and bake for 30 minutes.
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Remove the pie weight and parchment paper.
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Beat the second egg and brush it over the tart crust.
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Bake for another 3 minutes.
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Remove from oven and set aside.
Make the Tart filling:
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Peel the onion and cut it into rings.
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Saute in olive oil until transparent.
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Season with salt, pepper, and sugar.
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Cook until the onions are dark golden brown.
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Stir in the balsamic vinegar or glaze. Cook for another few minutes.
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Spread the onions out on the tart base.
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Distribute the butternut squash on top.
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Roughly chop the hazelnuts.
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Sprinkle the chopped hazelnuts over the top.
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Whisk together the milk, cream, and eggs.
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Season with salt and pepper.
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Pour over the top.
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Bake for 45 minutes.
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Remove from oven. Let cool for 15 minutes, cut and serve.
Recipe Notes
*How to Roast Butternut Squash:
Preheat the oven to 400F
Cut the stem off of the squash
Place on a foil-lined baking sheet. Bake for 30 minutes.
Remove from oven and cut in half.
Bake for 15 minutes or until you can easily run a fork through it.
When cool enough to handle, peel off the skin and scoop out the seeds.
Like this Butternut Squash Hazelnut Tart? Also, check out some of these other delicious recipes:
CREAMY BUTTERNUT SQUASH HONEY SOUP
BUTTERNUT SQUASH SAUERKRAUT QUINOA CABBAGE ROLLS
BUTTERNUT SQUASH GROUND BEEF CASSEROLE
