Butternut Squash Luncheon Tart
2 cups of butternut squash slices (I used ½ of a medium squash)
1 tablespoon olive oil (additional oil needed for crust)
1 teaspoon salt
1 pizza crust (see note below)
1 medium onion
1 clove of garlic
½ tablespoon basil
Peel and seed the squash. Use a mandolin slicer to make thin slices of squash (or use a knife, keeping the slices about ¼ inch). Spread them on a baking sheet lined with parchment paper. Brush a light coat of olive oil (about 1 tablespoon) and sprinkle a small amount of salt (about 1 teaspoon) on top of the squash.
Bake the squash slices at 350 degrees for 10 minutes. After baking, cover with a wet paper towel until it’s time to assemble the tart.
For this recipe I used The Thin Pizza Crust recipe in Learning to Bake Allergen-Free.
Spread a light coat of olive oil on a par-baked (partially baked, about 12 minutes) pizza crust. Layer the squash on the crust. Slice onions and garlic and layer them on top of the squash.
Garnish with 1/2 tablespoon of basil, if desired.
Bake at 350 for 14 minutes or until all ingredients are done.
Enjoy!
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