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The gorgeous look of this pie comes from baking it upside down with the roasted squash on the bottom and the crust on top, then flipping it over to serve. It is seasoned with za’atar, a Middle Eastern spice mixture made with sesame seeds and ground dried thyme and sumac. If you can’t find za’atar, you can sprinkle the squash with dried thyme and sesame seeds.
1 Preheat oven to 425°F, and line two baking sheets with parchment paper or coat with cooking spray.
2 Toss butternut-squash slices with 1 Tbs. oil, and spread on baking sheet. (It’s OK if slices overlap a little bit.) Toss onion slices with 1 Tbs. oil, and spread on second baking sheet. Roast squash and onions in oven 15 to 20 minutes, or until just tender and beginning to brown. Cool until easy to handle.
3 Brush 9-inch round cake pan with remaining 1 tsp. oil. Arrange half of squash slices in layer of overlapping slices in circle around edge of prepared pan. Place 2 or 3 squash slices in circle in center to cover. Season with salt and pepper, if desired. Sprinkle with 1 Tbs. za’atar, and top with onions. Cover onions with remaining squash slices. (This layer will be inside the tart, so the slices don’t need to be neatly arranged.) Sprinkle with remaining 1 Tbs. za’atar.
4 Unfold puff-pastry sheet, and drape over squash in pan. Trim corners of puff-pastry sheet with scissors, then press edges against rim of pan to seal. Prick puff pastry all over with fork.
5 Bake 20 to 25 minutes, or until crust is golden brown. Cool 10 to 15 minutes in pan, then invert onto serving plate. Sprinkle with za’atar.
- Calories 202
- Carbohydrate Content 25 g
- Cholesterol Content 0 mg
- Fat Content 11 g
- Fiber Content 4 g
- Protein Content 3 g
- Saturated Fat Content 2 g
- Sodium Content 165 mg
- Sugar Content 5 g