Kabocha and Red Onion Tart with Gorgonzola

A family favorite from our Thanksgiving table.

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Kabocha and Red Onion Tart with Gorgonzola

This was a family favorite on our Thanksgiving table. 

1 single 9-inch pie dough (there’s a recipe for pie dough in the newsletter with the pecan and apple tart)

1 small kabocha squash

1 small red onion, thinly sliced

1 sprig rosemary

2 tablespoons olive oil

1/4 teaspoon chili flake

Sea salt

1 cup Gorgonzola or blue cheese crumbles

2 cups arugula

Preheat your oven to 400*F. Line a sheet pan with parchment paper then set aside.

Roll out the pie dough to roughly a 12-inch round. Transfer to the sheet pan then keep in the fridge while you prep the squash. 

Without injuring yourself or someone nearby, slice through the squash. For this I want to end up with about 6 - 8 ounces of peeled and sliced squash which used about 1/4 of my entire squash. Use a spoon to scoop out the seeds and threddy bits. Quick story about those fibrous insides. When I first set out to cook a pumpkin THAT is what I thought I was meant to roast. Not the flesh but the slimy innards. Anyways, so let’s scoop that out then use a vegetable peeler to remove the skin.

Thinly slice the squash into roughly 1/4-inch half moons. 

Remove the pie dough from the fridge then arrange the onions and squash on the tart leaving between 1 1/2 - 2-inch of dough around the edge. Drizzle with olive oil, fresh rosemary stripped off the stem, chili flake, sea salt, and 1/2 cup crumbled gorgonzola. 

Bake at 400*F for 20 minutes, then reduce the heat to 350*F and bake for 20 - 30 minutes longer until the crust is deeply golden, the squash is tender and the onions are charred in parts. 

Before you serve, top with arugula, the remaining cheese and if you’d like to go over the top, another drizzle of lovely olive oil, flakey salt and maybe even a squeeze of lemon.