Miso Squash Tart with Caramelized Onions

This miso squash tart with caramelized onions is a savory, elegant dish that combines buttery parmesan shortcrust, rich miso, and layers of tender roasted squash, sweet potato, and red onion petals. The deeply caramelized onions add sweetness, while the miso infuses umami richness, making this tart a perfect centerpiece for fall gatherings or a refined vegetarian main dish.

Why You’ll Love This Recipe

This tart is hearty, flavorful, and stunning to look at. The parmesan and black pepper shortcrust adds a crisp, savory base, while the miso and caramelized onions balance sweetness and umami. Roasted vegetable petals arranged in concentric layers make it visually impressive, but the preparation is approachable. It’s a show-stopping recipe for dinner parties, holiday tables, or simply when you want to elevate seasonal produce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Parmesan Black Pepper Shortcrust
120 g (1 cup) whole wheat flour
120 g (1 cup) all-purpose flour
30 g (~1/4 cup) parmesan cheese, finely grated
1/2 tsp kosher salt
1/2 tsp black pepper
140 g (10 tbsp) unsalted butter, cold
90 ml (6 tbsp) ice water

Caramelized Onions
2 tbsp olive oil
4 medium yellow onions
Kosher salt, to taste
2 cloves garlic, thinly sliced

Squash, Sweet Potato, and Red Onion Petals
1/2 butternut squash
1/2 acorn squash
1 medium sweet potato
Kosher salt, to taste
57 g (1/4 cup) unsalted butter, melted
Flaky salt, for finishing

Assembly
2 tbsp white miso
2 tbsp warm water
2 tbsp olive oil
Kosher salt, to taste
57 g (1/4 cup) unsalted butter, melted

Directions

Parmesan Black Pepper Shortcrust

1. Preheat oven to 350°F. Line the bottom of a 10-inch tart pan with parchment.
2. In a bowl, whisk together flours, salt, parmesan, and black pepper.
3. Grate cold butter into the flour and mix with your fingers until small pieces remain visible.
4. Drizzle in ice water and toss until dough comes together in a shaggy ball. Add more water if needed.
5. Form into a disc, wrap in plastic, and chill at least 1 hour.

Caramelized Onions

1. Thinly slice onions. Heat olive oil in a large skillet over medium heat.
2. Add onions and salt, cooking until softened and golden, about 15 minutes.
3. Add garlic and continue cooking over medium-low heat until deeply caramelized, 20–30 more minutes. Set aside to cool.

Vegetables

1. Use a mandolin or sharp knife to thinly slice butternut squash, acorn squash, sweet potato, and red onion into even slices.

Assembly

1. Preheat oven to 350°F. Roll dough to 1/8 inch thick and line tart pan. Trim edges and freeze for 15 minutes.
2. Mix miso and warm water until smooth. Brush evenly on tart shell.
3. Spread caramelized onions over the crust.
4. Arrange vegetable slices in concentric circles, rounded edges up, starting from the outer edge.
5. Drizzle with olive oil, season with salt, and brush lightly with melted butter.
6. Bake 75–85 minutes, until vegetables are tender and lightly browned and crust is golden.
7. Remove, cool slightly, sprinkle with flaky salt, and serve warm or at room temperature.

Servings and timing

This recipe makes 8 servings. Preparation takes about 45 minutes, baking takes 75–85 minutes, plus chilling time for the crust. Total time is around 2 hours 30 minutes.

Variations

• Add crumbled goat cheese or feta for extra creaminess.
• Use kabocha squash instead of acorn for a sweeter flavor.
• Add fresh thyme or rosemary to the caramelized onions for an herby note.
• Swap parmesan in the crust for pecorino for a sharper taste.
• Brush vegetables with maple butter for a sweet-savory finish.

Storage/Reheating

Store leftover tart in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10–15 minutes until warmed through and crust is crisp again. Freezing is not recommended as it may affect the texture of the vegetables.

FAQs

Can I make the tart crust ahead of time?

Yes, the dough can be made and refrigerated for up to 2 days or frozen for up to 1 month.

Do I need to blind bake the crust?

No, freezing the dough before filling helps it hold shape without blind baking.

Can I use store-bought pastry?

Yes, a good-quality shortcrust pastry will work in place of homemade.

What miso works best for this recipe?

White miso is preferred for its mild, slightly sweet flavor.

Can I make this tart vegan?

Yes, substitute vegan butter in both the crust and topping, and skip the parmesan.

How do I slice the vegetables evenly?

A mandolin ensures thin, uniform slices, but a sharp knife works with patience.

Can I serve this tart cold?

Yes, though it’s best enjoyed warm or at room temperature.

How do I keep the vegetables from drying out?

Brushing with melted butter and drizzling with olive oil keeps them tender and moist.

Can I use only one type of squash?

Yes, but using a mix of squash, sweet potato, and onion gives better flavor and visual contrast.

What should I serve with this tart?

It pairs beautifully with a simple green salad, roasted chicken, or as part of a holiday spread.

Conclusion

Miso squash tart with caramelized onions is a savory, elegant dish that celebrates seasonal vegetables with layers of flavor and texture. With its buttery parmesan crust, sweet onions, and roasted vegetable petals, it’s as beautiful as it is delicious. Perfect for entertaining or enjoying as a main course, this tart is sure to impress.

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