Savory Butternut Squash, Beet & Onion Tart

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Serving: Serves 8
Prep Time: 25 Minutes
Cooking Time: 33 to 39 Minutes

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Note: Wash hands with soap and water.
1. Preheat oven to 375 degrees Fahrenheit.
2. Roll out pie crust on a lightly floured surface to a 10-inch circle. Transfer to a non-stick tart pan with removable bottom; press onto bottom and up sides. Bake crust according to package instructions. Let cool in pan on a wire rack.
3. In a large skillet over medium heat, cook bacon for 5 minutes or until crispy. Remove with a slotted spoon to a paper-towel-lined plate. Discard all but 1 tablespoon bacon drippings and return to medium heat; add butter. Once melted, add onion and garlic and cook for 3-4 minutes. Add squash and cook for 5 minutes or until slightly softened; remove from heat and let cool.
4. In a medium bowl, whisk together eggs, cream and salt and pepper to taste; pour into crust and top with cheese and bacon. Add squash mixture and beets.
5. Bake tart for 20-25 minutes. Remove from oven and let cool for 10 minutes. Serve garnished with rosemary and additional red onion slices if desired.
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Nutrition Facts

Nutrition Information Per Serving Calories: 401 (Calories from Fat: 270)
Total Fat: 30g (Saturated Fat: 14g)
Protein: 14g
Total Carbohydrates: 20g (Dietary Fiber: 1g
Sugars: 2g)
Cholesterol: 111mg
Sodium: 836mg