All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Why wait for dessert to enjoy a flaky pie crust? This savory take on the classic French technique highlights savory and satisfying butternut squash in a deliciously modern way. We teach you how to make your own crust with a few simple ingredients, then bake it atop a mixture of vegetables until it's irresistibly caramelized and tender. Redolent of rosemary, brown sugar, and topped with a fresh arugula, walnut, and goat cheese salad, this isn't your ordinary meatless meal, and you'll be so grateful for that.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Oven-Safe Non-Stick Pan
Before You Cook
Make the Dough
Set aside ¼ cup flour. This "bench flour" will be used to prevent sticking when rolling out later. Combine remaining flour, ¼ tsp. salt, 3 Tbsp. olive oil, and 4 Tbsp. water in a medium mixing bowl. Mix until a shaggy ball forms, then knead and press with your hands until a firm, smooth dough forms. If dough is a bit crumbly, work in 1 Tbsp. water at a time. If dough is sticky, work in 1 Tbsp. bench flour at a time. Place dough on a piece of plastic wrap and wrap tightly. Refrigerate at least 10 minutes.
Prepare Ingredients and Toast Walnuts
Halve and peel onions. Slice into thin strips. Stem rosemary and mince. Place a large oven-safe non-stick pan over medium heat. Add walnuts to hot pan and toast, stirring frequently, until lightly browned, 3-4 minutes. Remove from pan, set aside, and wipe pan clean.
Cook the Vegetables
Return pan to high heat. Add 1 Tbsp. olive oil and onions to hot pan. Cook 3 minutes. Reduce heat to medium and cook, stirring often, until onions are lightly caramelized, 4 minutes. Add butternut squash and cook, stirring often, until it begins to get tender, 5 minutes. Add brown sugar, rosemary, ½ tsp. salt, and ¼ cup water. Increase heat to high, bring to a boil, and boil until liquid begins to look like a light syrup, 1-2 minutes. Remove from burner and push vegetables into center, making a ½" barrier around edge.
Bake the Tart
Lightly dust work surface with bench flour. Place dough on flour and lightly flour top. Using rolling pin or bottle, roll dough into a 12" circle, or same diameter as your pan. Gently place dough on top of vegetables in pan. Fold any excess dough over on itself to make the tart circular. Poke five small holes in dough to allow steam to escape. Place pan on top oven rack and bake until dough is golden brown and crisp, 13-15 minutes. Allow to rest 2 minutes.
Flip the Tart
Before flipping, make sure to protect both your hands with oven mitts or dry dish towels. Pace a large plate upside down over pan with tart. Hold pan handle with one protected hand and place your other protected hand firmly on plate's bottom. Quickly and deliberately, flip pan so plate is on bottom. Give tart gentle shake and remove from pan.
Plate the Dish
Place arugula, walnuts, goat cheese, ¼ tsp. olive oil, and a pinch of salt and pepper into a medium mixing bowl. Toss gently to combine. Top tarte tatin with arugula salad and serve.
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