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A sage-and-nutmeg Don Pepino sauce anchors this fall tart, layered with caramelized red onion, melted Gouda, and a fan of roasted kabocha squash.
recipe
how to make
Recipe Detail
- Cook Time
- 30 min
- Serves
- 6
Ingredients
- Tart: Pie dough sheet, thawed (store-bought or homemade shortcrust)
- 1
- Tart: Aged Gouda cheese, shredded
- 1 cup
- Tart: Toasted walnuts, roughly chopped
- 1/3 cup
- Tart: Hot honey, for drizzling
- 1-2 tablespoons
- Tart: Sage leaves, fresh, for garnish
- to taste
- Sauce: Don Pepino Pizza Sauce
- 3/4 cup
- Sauce: Fresh sage, finely minced
- 1 tablespoon
- Sauce: Nutmeg, freshly grated
- 1/8 teaspoon
- Sauce: Black pepper, freshly cracked
- pinch
- Onions: Red onion, thinly sliced
- 1 medium
- Onions: Unsalted butter
- 1 tablespoon
- Onions: Olive oil
- splash
- Onions: Salt
- pinch
- Kabocha: Kabocha squash, seeded and sliced into 1/4-inch crescents
- 1/2 small
- Kabocha: Olive oil
- 1 tablespoon
- Kabocha: Salt and black pepper
- to taste
-
Step 1
Pierce the squash and microwave 2-3 minutes to soften, then halve, seed, and slice into 1/4-inch crescents. Toss with oil, salt, and pepper and roast at 400°F for 8-10 minutes until tender but still holding shape.
-
Step 2
Stir the Don Pepino Pizza Sauce with minced sage, grated nutmeg, and black pepper until evenly combined — no cooking needed.
-
Step 3
Cook the sliced red onion in butter and olive oil with a pinch of salt over medium-low heat, 10-12 minutes, until soft and golden.
-
Step 4
Press the dough into a 9 or 10-inch tart pan, line with parchment and pie weights, and bake at 400°F for 10 minutes. Remove the weights and let the shell cool 5 minutes.
-
Step 5
Spread the seasoned sauce over the warm crust, scatter the caramelized onions on top, cover with the shredded Gouda, then arrange the roasted kabocha crescents in an overlapping pattern.
-
Step 6
Bake at 400°F for 18-20 minutes, until the crust is deep golden and the cheese is melted and bubbling.
-
Step 7
Rest 5 minutes, remove the tart ring, and top with toasted walnuts, fresh sage, and a drizzle of hot honey before slicing.
People Have Opinions
About Their Sauce.
Tastes exactly like the sauce at the pizzeria I grew up going to in Bergen County. Didn't expect that from a can.
I stopped simmering anything years ago. Open, spread, bake. My kids can't tell the difference and neither can I.
We use it behind the counter at our shop. Consistent every batch, which matters more than people think.
