It's got a shatteringly crisp crust with plenty of pronounced nutty flavor. And just look at that swirl.
Rings of shaved winter squash, red onion, and sweet potato, set on top of caramelized onions and cheddar, and a shattering crisp crust with pronounced nutty flavor thanks to whole-grain flour. It's a holiday centerpiece with serious wow. And, unlike somethat end up being a meal unto themselves , this savory tart plays nicely with the rest of the Thanksgiving menu.
I know it's a hard sell, replacing turkey for tart, so consider that the two could easily co-exist. For vegetarians—or turkey skeptics like me—this squash tart is way more appealing than any shrink-wrapped, fake-meat thing you could buy. The vegetables go crispy-jammy against the caramelized onions, while the cheddar give depth and a touch of sharp flavor to the base. It's as decadent and indulgent as any gravy-drenched turkey could be.
You don’t need an '80s movie montage of kitchen prep to make it happen . The caramelized onions can be made up to 1 week ahead, and you can assemble the dough for the crust several days in advance. Just roll it out and place it into a tart ring when you're ready to bake, brush it with mustard and cayenne, layer on the caramelized onions and cheese, then arrange the squash, sweet potato, and red onion like it's craft night at Marge's. Serve, eat, and repeat. No turkey required.
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