2 sweet onions
1 butternut squash
olive oil, salt, pepper
2 cups bacon lardons (about 1lb)
puff pastry, enough to cover a sheet pan
8 oz gruyére cheese
1 tbs fresh thyme
Thinly slice the onions and saute with a little butter, salt, pepper and thyme. Set aside just after they start to brown. Peel and slice the squash into 1/3” slices. Toss with olive oil, salt, pepper and a little cayenne pepper. Roast in a 450 degree oven until just cooked, around 15 minutes. Cut the bacon into 1/2” lardons and saute until brown. Drain on paper towels. Don’t let them get to crispy or dark brown as they will continue cooking on the tart. Shred the gruyére and set aside. Roll out puff pastry edge to edge on a sheet pan. Cut boarders for the edges, sealing with egg wash. Prick the bottom of the pastry with a folk. Cover the pastry with all but 1/2 cup of the shredded cheese. Layer with the onions. Layout the roasted squash in a pattern, then sprinkle with bacon and remaining cheese. Bake at 400 degrees for 30-40 minutes until the pastry is brown and puffed.