Roasted Squash and Gorgonzola Phyllo Tart
- 2 Tablespoons Olive Oil, Divided
- 2 cups Butternut Squash, Cut Into Bite Size Pieces
- 1/2 whole Red Onion, Peeled And Sliced
- 1 Tablespoon Unsalted Butter, melted
- 10 whole Phyllo Dough Sheets
- 1/2 cups Crumbled Gorgonzola Cheese
- 1/4 cups Walnuts, Chopped
- 2 Tablespoons Chopped Chives
- Salt And Pepper, to taste
- Preheat the oven to 400 F.
- Toss the squash in half of the olive oil, place on a baking sheet lined with parchment paper and roast in the oven for approximately 40 minutes or until the squash is tender and begins to develop some color.
- While the squash is roasting, add the remaining half of the oil into a pan and saute the onions on medium heat until they are lightly caramelized.
- Remove from heat when done.
- You can form the tart in a pie tin but I used two mini (4 diameter) spring-form pans to get the tall sides.
- Use some of the melted butter to lightly butter the pans.
- Begin layering 5 sheets of dough into each pan, buttering each sheet.
- I buttered each after Id added it to the pan because it was easier than brushing it on the flat sheets and having them tear.
- The result is less perfect but way easier.
- The sheets should overhang the pans.
- Combine the roasted squash, onions, cheese, walnuts, chives, salt and pepper in a bowl and spoon half the mixture into each pan.
- Fold up the edges of the dough and butter them.
- Place both pans on a baking sheet and bake for 20 30 minutes or until the dough is a light golden brown.
olive oil, butternut, red onion, unsalted butter, gorgonzola cheese, walnuts, chives, salt
Taken from tastykitchen.com/recipes/main-courses/roasted-squash-and-gorgonzola-phyllo-tart/ (may not work)