Categories: dinner, vegetarian

Ingredients

• 2 tsp yeast
• 1/2 tsp sugar
• 1/2 cup milk, warm
• 1 egg
• 1/4 tsp salt
• 2 cups flour
• 4 tbsp butter, softened
• 2.5 lb squash
• 1 head garlic, cloves separated but not peeled
• cinnamon
• cloves
• nutmeg
• salt
• pepper
• 3 onions, sliced
• sage
• feta

Directions

1. Dissolve the yeast and sugar in the milk in a mixing bowl and let stand until bubbly. Stir in the egg and salt, then begin adding the flour 1/2 cup at a time. After you’ve added a cup, beat in the butter, then continue adding flour until the dough pulls away from the edge of the bowl. Turn it onto a counter and knead until shiny and smooth. Let rise in a buttered bowl until doubled in bulk, about 1 hour. Roll out the dough and use it to line a pie plate.

2. Preheat the oven to 375 degrees. Cut the squash in half and remove the seeds. Then stuff each half with the garlic cloves and roast for about 40 minutes. Once cooked, peel the squash and gloves and mash them altogether. Spice to taste.

3. Caramelize the onions with the sage.

4. Cover the bottom of the tart with caramelized onions. Place the squash mixture on top of the onions and then top the whole thing with crumbled feta.

5. Pleat the dough over the filling. Bake about 25 minutes.

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