{"id":5031,"date":"2016-02-23T11:58:28","date_gmt":"2016-02-23T16:58:28","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=5031"},"modified":"2016-02-23T11:58:28","modified_gmt":"2016-02-23T16:58:28","slug":"caramelized-onion-and-butternut-squash-tart-from-food52-com","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2016\/02\/23\/caramelized-onion-and-butternut-squash-tart-from-food52-com\/","title":{"rendered":"Caramelized Onion and Butternut Squash Tart from food52.com"},"content":{"rendered":"<ul>\n<li><span class=\"recipe-list-quantity\"><a href=\"https:\/\/mimbly.com\/wordpress\/?attachment_id=5032\" rel=\"attachment wp-att-5032\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-5032\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2016\/02\/ab355b42-4d20-4439-b905-c7f9e0d8a340-unspecified-300x200.jpeg\" alt=\"ab355b42-4d20-4439-b905-c7f9e0d8a340--unspecified\" width=\"300\" height=\"200\" srcset=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2016\/02\/ab355b42-4d20-4439-b905-c7f9e0d8a340-unspecified-300x200.jpeg 300w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2016\/02\/ab355b42-4d20-4439-b905-c7f9e0d8a340-unspecified-450x300.jpeg 450w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2016\/02\/ab355b42-4d20-4439-b905-c7f9e0d8a340-unspecified.jpeg 753w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>1\u00a0<\/span><span class=\"recipe-list-item-name\">recipe pastry dough (see below)<\/span><\/li>\n<li><span class=\"recipe-list-quantity\">1\u00a0<\/span><span class=\"recipe-list-item-name\">large butternut squash, peeled, seeded, and cubed<\/span><\/li>\n<li><span class=\"recipe-list-quantity\">1\u00a0<\/span><span class=\"recipe-list-item-name\">tablespoon olive oil<\/span><\/li>\n<li><span class=\"recipe-list-quantity\">2\u00a0<\/span><span class=\"recipe-list-item-name\">large yellow onions, halved and sliced<\/span><\/li>\n<li><span class=\"recipe-list-quantity\">3\u00a0<\/span><span class=\"recipe-list-item-name\">tablespoons unsalted butter<\/span><\/li>\n<li><span class=\"recipe-list-quantity\">2\u00a0<\/span><span class=\"recipe-list-item-name\">eggs<\/span><\/li>\n<li><span class=\"recipe-list-quantity\">8\u00a0<\/span><span class=\"recipe-list-item-name\">ounces cr\u00e8me fra\u00eeche<\/span><\/li>\n<li><span class=\"recipe-list-quantity\">4\u00a0<\/span><span class=\"recipe-list-item-name\">ounces Gruy\u00e8re, grated<\/span><\/li>\n<li><span class=\"recipe-list-quantity\">2\u00a0<\/span><span class=\"recipe-list-item-name\">ounces Parmesan, grated<\/span><\/li>\n<li><span class=\"recipe-list-quantity\">1\u00a0<\/span><span class=\"recipe-list-item-name\">teaspoon sea salt<\/span><\/li>\n<li><span class=\"recipe-list-quantity\">1\u00a0<\/span><span class=\"recipe-list-item-name\">teaspoon freshly ground black pepper<\/span><\/li>\n<li><span class=\"recipe-list-quantity\">4<\/span><span class=\"recipe-list-item-name\">sprigs thyme<\/span><\/li>\n<\/ul>\n<ol>\n<li>Melt butter in large saucepan over medium heat. Add onions, thyme sprigs, and 1\/2 teaspoon salt, stirring to mix. Cover and reduce heat to low. Cook, stirring occasionally, until dark golden brown, about 45 minutes. Remove thyme stems.<\/li>\n<li>Meanwhile, preheat oven to 450\u00b0 F. Toss butternut squash with olive oil and 1\/2 teaspoon salt and spread out on baking sheet. Bake until browned and very soft, stirring once, about 40 minutes.<\/li>\n<li>Reduce oven heat to 350\u00b0 F. Roll dough out until thin and press into a well-greased 10-inch tart pan. Prick all over with a fork and bake in oven 10 minutes.<\/li>\n<li>In a medium mixing bowl, combine eggs, cr\u00e8me fra\u00eeche, gruy\u00e8re, Parmesan, and black pepper.<\/li>\n<li>Spread caramelized onions in bottom of tart and top with butternut squash. Pour gruy\u00e8re mixture over the squash, making sure to spread it evenly throughout the tart.<\/li>\n<li>Bake until golden brown and cooked through, about 30 to 40 minutes.<\/li>\n<\/ol>\n<section class=\"clearfix\"><strong>Pastry Dough<\/strong><\/p>\n<ul class=\"recipe-list\">\n<li><span class=\"recipe-list-quantity\">3\/4\u00a0<\/span><span class=\"recipe-list-item-name\">cup all-purpose flour<\/span><\/li>\n<li><span class=\"recipe-list-quantity\">1\/2\u00a0<\/span><span class=\"recipe-list-item-name\">cup whole wheat flour<\/span><\/li>\n<li><span class=\"recipe-list-quantity\">1\/4\u00a0<\/span><span class=\"recipe-list-item-name\">teaspoon salt<\/span><\/li>\n<li><span class=\"recipe-list-quantity\">1\u00a0<\/span><span class=\"recipe-list-item-name\">stick butter<\/span><\/li>\n<li><span class=\"recipe-list-quantity\">4\u00a0<\/span><span class=\"recipe-list-item-name\">tablespoons ice water<\/span><\/li>\n<\/ul>\n<ol>\n<li>Cut butter into 1-tablespoon pieces and freeze for 10 minutes.<\/li>\n<li>Mix flour and salt in food processor or large bowl.<\/li>\n<li>If using food processor, add butter and mix until mixture resembles small pea-sized balls. If mixing by hand, work quickly, mixing the butter in with your hands until it forms small pea-sized balls.<\/li>\n<li>Add in ice water and mix just until dough forms and comes together. Form into disk, wrap in plastic, and place in fridge for 20 minutes.<\/li>\n<\/ol>\n<\/section>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1\u00a0recipe pastry dough (see below) 1\u00a0large butternut squash, peeled, seeded, and cubed 1\u00a0tablespoon olive oil 2\u00a0large yellow onions, halved and sliced 3\u00a0tablespoons unsalted butter 2\u00a0eggs 8\u00a0ounces cr\u00e8me fra\u00eeche 4\u00a0ounces Gruy\u00e8re, grated 2\u00a0ounces Parmesan, grated 1\u00a0teaspoon sea salt 1\u00a0teaspoon freshly ground &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2016\/02\/23\/caramelized-onion-and-butternut-squash-tart-from-food52-com\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[226,80,175,283,7,189],"tags":[162,65,555,344,628,209,395],"class_list":["post-5031","post","type-post","status-publish","format-standard","hentry","category-eggs","category-entree","category-pie","category-pie-crust","category-recipes","category-tart","tag-butter","tag-butternut-squash","tag-eggs","tag-flour","tag-gruyere","tag-onion","tag-parm"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/5031","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=5031"}],"version-history":[{"count":1,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/5031\/revisions"}],"predecessor-version":[{"id":5033,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/5031\/revisions\/5033"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=5031"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=5031"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=5031"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}