In this savory Butternut Squash Carrot Tart, carrots and butternut squash are roasted with Harissa and Hungarian paprika then covered in caramelized onions, and baked to custardy perfection in a whole-wheat tart shell. All topped with sage browned butter.
A savory tart? After all the sinfully sweet fruit and nut pies that have been appearing from my kitchen over the past few weeks, you might be inclined to run over here and take my temperature.
I can assure you I am doing just fine. You can find me curled up with a good book, a bright kale salad, and a generous slice of this savory tart. It is comfort food that will warm you up from the inside out.
The whole-wheat crust is delicate all-butter perfection (huh? Did I say this was healthy? Puh-lease.); the lightly spiced butternut carrot custard is smooth and creamy; the caramelized onions add texture and a slightly sweet component; and the sage browned butter, well, that is one for the record books.
The sage browned butter compliments the lightly spiced vegetables and caramelized onions in an explosion of savory flavors that is perfection itself.
All the flavors seamlessly blend together in each bite so magically it will have you reaching for your rolling pin instead of your Seamless app. Trust me, I know.
The whole-wheat pie crust comes together in under 5 minutes with the help of a food processor, though you can use any of the 5 methods in my video tutorials to the same effect. There is a little freshly ground black pepper in the crust that makes this dish extra savory.
You can use a store-bought crust (tear) or my easy all-butter pie crust instead but the whole-wheat adds another level of flavor to the tart. Not to mention extra fiber and protein! Hooray for filling, comforting, hearty Winter meals!!!
This show-stopping savory tart will add a bit of rustic charm and comfort to your next party or just Saturday night in.