Then I crumbled a few ounces of blue cheese in the baked tart shell, spread the filling on and baked it until set.
Then I went nuts waiting for the thing to cool. But man, it was worth it. The crust had a wonderfully nutty brown-butter flavor, which went perfectly with the sweet squash. And the piquant blue cheese added really good saltiness.
Delicata Squash Tart
1 recipe tart dough
3 delicata squash
1 teaspoon vegetable oil
2 tablespoons butter
2 small onions, thinly sliced
1 ounce Parmesan, finely grated
1/3 cup Greek yogurt
Salt and pepper
3 ounces blue cheese
Prepare and bake the tart dough. Set aside to cool completely.
Preheat the oven to 375. Slice the squash in half and scoop out the seeds with a spoon. (You can bake them like pumpkin seeds, or discard them.) Rub the oil on the cut sides of the squash, and place face-down on a baking sheet. Bake until easily pierced with a fork, about 30 minutes.Remove from the oven, but leave the oven on.When cool enough to handle, scoop the flesh from the skins into a medium mixing bowl and mash until mostly smooth.
While the squash is roasting, caramelize the onions: melt the butter in a large, nonstick skillet over medium-low heat. Add the onions and cook until well browned, stirring often (this can take 30 minutes or more, but the flavor is worth it).
Add the onions to the squash, then stir in the Parmesan, yogurt, egg, and salt and pepper to taste. Crumble the blue cheese into the bottom of the tart shell, then spoon and spread the squash mixture over it.
Bake in the center of the oven until set, about 35 minutes. Cool for 10 minutes, slice, and serve.