Gettin' fresh … in Northern Nevada

Onion, Bacon, Butternut Tart with Cranberry Salsa

Ba-bling!   Just when you thought butternut squash had been done, done and overdone.    A recipe like this one hits your keyboard and you are dazzled.

Yes, I was dazzled by squash.   Just look at it:

Where did I find this recipe?   The Whole Foods e-newsletter.   Ya, I know.   Lame.   But, hey, whatever works!   Here are the instructions and my modifications:

Ingredients:
  • 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 ounces)  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

Method:

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. 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 mixture into middle of dough and spread evenly, leaving a 1-inch border around edges. Sprinkle top with cheese. Brush edge of dough with half the oil and fold it over to make a ½-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.

Modification:

Hubs used the yellow onion that I wanted so I used a red onion.   I think the yellow would have been better but this didn’t make that big of a difference in taste (in my opinion).    I didn’t go to the right grocery store so pre-made pizza dough selection was limited.   I went Pillsbury.   I know — hanging my head in shame.   It sucked.   If I do this recipe again, I will not take this short cut.   Bleck.   And, final modification, I made my own fresh cranberry salsa and put it all over this bad boy.    NOM.   Just cranberries, cilantro and white onion with a splash of lemon juice.   I think whole cranberries would be good on this as well.

So, how was it?   This pizza-tart thing was the bomb-diggity.   We happened to have a few extra mouths at our dinner table when this was served and I was pleasantly surprised that the guys were eating it up like crazy.   I even got a couple of ‘foodie’ compliments from the manly men.   Nice.

Can’t get enough?   Here’s another shot:

Enjoy!

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7 responses

  1. Squash and cranberries–what a perfect fall recipe!

    November 28, 2012 at 6:05 am

  2. I’m completely dazzled! And guess what I got this week…butternut squash 🙂 Looks like it’s going to be a tart party up in here.

    Thanks for sharing and linking up!

    November 28, 2012 at 9:42 pm

  3. Pingback: What’s in the Box? #53 « In Her Chucks

  4. I will be trying this to trick the kids into consuming some of my squash collection, while hopefully decreasing the whining factor. I’m glad to hear the youngsters enjoyed it too.

    December 2, 2012 at 7:27 am

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