A delicious and savory tart that is perfect for your next holiday gathering.

For this recipe I like to use my Basic Pie Crust. You can find the recipe link below.

Ingredients

• 1 pie crust

Caramelized Onions

• 2 tablespoons of butter
• 2 large onions
• 1/2 teaspoon of salt
• 1/4 cup of water
• 1/2 cup of white wine (or broth)

Brown Butter Pumpkin

• 6 tablespoons of butter
• 1 tablespoon of fresh sage, chopped
• 2 cups of pumpkin
• 1 egg
• 1 teaspoon of salt
• 1/2 teaspoon of pepper

Toppings

• 6 to 8 ounces of goat cheese
• 2 tablespoons of honey
• Fresh sage

Instructions

1. Preheat the oven at 425 degrees

Pie Crust

1. Prepare the pie crust.
2. Refrigerate while you prepare the rest of the ingredients.

Caramelized Onions

1. Thinly slice 2 large onions.
2. In a large pan over medium heat melt the butter.
3. Once butter is melted add in the onions and season with salt.
4. Pour in 1/4 cup of water, cover and let cook for 10 minutes over medium heat.
5. Uncover and stir the onions. Cook for an additional 10 minutes.
6. Add in the white wine to deglaze the pan and continue cooking until the onions are golden brown.
7. Set aside in a bowl until ready to use.

Brown Butter Pumpkin

1. In a large pan melt 6 tablespoons of butter over medium heat.
2. Once the butter begins to brown add in the chopped sage leaves and remove from the heat.
3. Add the pumpkin to the butter and mix until combined.
4. Beat the egg and salt in a small bowl and add into the pumpkin mixture.
5. Set aside until ready to use.

Assemble and Bake

1. Roll out the dough and press into an 11 inch tart pan.
2. Spread the pumpkin mixture around the tart shell.
3. Distribute the caramelized onions over top of the pumpkin mixture. You may not use all of the caramelized onions. What is not used can be stored in the refrigerator for up to 4 days. They can also be stored in the freezer for up to 3 months.
4. Top with crumbled goat cheese and honey.
5. Bake for 35 minutes, the crust should be a golden color.
6. Top with chopped sage.
7. Enjoy!