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As the leaves turn golden and the air becomes crisp, there’s something about fall that calls for cozy gatherings and deliciously comforting food. If you’re searching for a dish that beautifully marries sweet and savory flavors, the Caramelized Onion Pumpkin Tart Delight might just be your answer. This recipe stands out not only for its unique combination of ingredients but also for its versatility—it can serve as an impressive appetizer at your holiday table or as a satisfying main course that warms the soul.

Caramelized Onion Pumpkin Tart

Get ready to delight your guests this fall with a stunning Caramelized Onion Pumpkin Tart. This recipe beautifully balances sweet pumpkin puree with rich, savory caramelized onions, creating a dish that’s as appealing to the eyes as it is to the palate. Perfect as an appetizer or satisfying main course, this tart features a flaky homemade crust and a blend of spices that evoke the warm essence of the season. Impress everyone at your gatherings with this delightful culinary masterpiece!
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Ingredients
  

For the crust:

1 1/4 cups all-purpose flour

1/4 tsp salt

1/2 cup unsalted butter, chilled and diced

1/4 cup ice water

For the filling:

2 cups pumpkin puree (canned or fresh)

2 medium sweet onions, thinly sliced

2 tbsp olive oil

2 tbsp brown sugar

1 tsp sage, dried

1/2 tsp thyme, dried

1/2 tsp nutmeg

1/2 tsp cinnamon

1/2 cup heavy cream

2 large eggs

Salt and pepper to taste

1/2 cup grated Parmesan cheese (optional)

Instructions
 

Make the crust:

    - In a mixing bowl, combine the flour and salt. Add the diced butter and blend using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

      - Gradually add ice water, stirring until the dough comes together. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.

        Caramelize the onions:

          - In a skillet over medium heat, add olive oil. Add the sliced onions and cook gently, stirring occasionally, for about 15 minutes.

            - Sprinkle the brown sugar on the onions and continue cooking for another 10 minutes, until they are golden brown and sweet. Season with salt and pepper, and set aside.

              Prepare the filling:

                - In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, sage, thyme, nutmeg, cinnamon, and salt and pepper to taste. Mix in half of the caramelized onions.

                  Assemble the tart:

                    - Preheat your oven to 375°F (190°C).

                      - Roll out the chilled dough on a floured surface and fit it into a 9-inch tart pan, trimming the excess dough. Prick the bottom with a fork and pre-bake the crust for 10 minutes.

                        - Spread the remaining caramelized onions over the bottom of the crust, then pour the pumpkin filling on top. If desired, sprinkle with grated Parmesan cheese for extra flavor.

                          Bake:

                            - Bake the tart in the preheated oven for 40-45 minutes, or until the filling is set and the top is slightly golden.

                              Cool and serve:

                                - Allow the tart to cool for at least 15 minutes before slicing. Serve warm or at room temperature, garnished with fresh herbs if desired.

                                  Prep Time: 45 minutes | Total Time: 1 hour 30 minutes | Servings: 8