Party over here!

Last night Laura and Amanda came over for dinner and Amanda spent the better part of two hours making me laugh uncontrollably and of course, laughing uncontrollably herself. It is a wonder I managed to keep my food down. We had a savoury tart - something quite ambitious for me because it is not a technique that I am particularly comfortable with - and a salad that Amanda and I piled heaping mounds of BBQ pulled pork on. For my point is that Laura is vegetarian and always a pain in the butt to cook for (but a lovely one at that); because I usually make meat on the side and I use a different set of utensils and kitchen implements to make the vegetarian portion of the meal - I am dorky like that - and thus end up with a mountain of dishes. Anyway, in summary I made something that I'd never made before and it actually turned out pretty well, so here is the recipe.

Caramelized onion and butternut squash triple cheese tart

2 red onions
1 butternut squash
fresh sage, finely chopped
fresh thyme, finely chopped
a small thing of goat cheese
a small thing of fontina
equal amount of gruyere, grated
1 egg, beaten
breadcrumbs
slab of butter
2 store-bought pie crusts

Preheat oven to 375F. Take one pie crust, lay it flat and set aside. Slice squash in two and seed. Drizzle with olive oil and roast in the oven, cut side down, for 40 minutes or until soft. Meanwhile chop onions thinly and cook in butter and half the thyme, over low heat for 35-40 minutes or until glazed. Add butter and/or a teeny bit of red wine if they look like they're drying out. Once the squash is done, scoop it out of the skin and combine with onions, herbs, egg, breadcrumbs and cheese. Mix well and spread into the pie crust. Take the other pie crust that you've laid flat and use it to cover the one with the filling. Bake in oven for 30 minutes or until crust is golden brown. Cool and serve.

It was great served warm but I kept leftovers in the fridge and am going to eat it cold tonight. I can't wait.