Ingredients:
pate brisee pie crusts
2 tablespoons olive oil
1 1/2 lbs onions, halved lengthwise and sliced thin
2 cloves garlic, minced
1/4 teaspoon dried thyme, crumbled
3/4 teaspoon dried sage, crumbled
1/4 cup heavy cream
1 large apples
1/2 lb squash, sliced thin
1/4 cup cold unsalted butter, sliced thin
Directions:
Make crust: Preheat oven to 400 degrees F (220C).
Roll out dough 1/8 inch thick on a lightly-floured surface and fit it into a 9 1/2 inch square flan form set on a baking sheet, leaving a 1/4 inch overhang.
Fold overhang inward onto the sides of the shell and press firmly against the flan form.
Prick shell lightly with fork and chill for 30 minutes or freeze for 15.
Line pastry with foil and fill with pie weights.
Bake in lower third of oven for 15 minutes.
Remove weights and foil and bake shell a further 5-8 minutes, or until golden.
Let cool.
Make filling: In a large skillet, heat oil over moderately-high heat until hot but not smoking.
Stir in onions, garlic and season to taste.
Cook mixture, covered, over low heat, stirring occasionally, for 20-25 minutes, or until onions are softened.
Add sage, thyme and cream, bring to boil, and simmer, stirring occasionally, for 3-5 minutes, or until thickened.
Let onion mixture cool.
(may be made 1 day ahead) Spread onion evenly into pastry shell.
Peel and halve apple lengthwise, core, and slice very thin crosswise.
Arrange apple and squash slices decoratively, overlapping, covering onion.
Season with salt and top with butter.
Preheat oven to 375 degrees F (190C).
Bake in upper third for 15 minutes.
Cover tart with foil and bake for 30 minutes more, or until squash is tender.
Let tart cool for 20 minutes before removing from flan form.
Serve warm or at room temperature.
Servings: 4-6
Time preparation: 30 min.
Time total: 105 min.