Coco's Butternut Squash And Smoked Paprika Tart

Position a rack in the center and preheat your oven to 200°C (400°F). Line a rimmed baking sheet with parchment paper — this tart demands theatrics, not mess.

Toss the butternut squash cubes with olive oil, smoked paprika, and 1/2 tsp salt until every piece is coated in smoky amber. Spread in a single layer on the prepared sheet — do not crowd them or you'll steam instead of caramelize.

Roast for 25-28 minutes, flipping halfway through, until the edges are caramelized and a fork slides in with minimal resistance. Remove and let cool slightly. Reduce oven to 180°C (350°F).

Meanwhile, press the shortcrust pastry into a 23cm (9-inch) tart pan with a removable bottom, working it up the sides in an even layer. Trim excess. Prick the base all over with a fork — 20-25 punctures should do it. Freeze for 10 minutes to prevent shrinkage.

Line the chilled shell with parchment paper and fill with pie weights or dried beans. Blind bake for 12-14 minutes until the edges are set and pale gold. Remove weights and parchment, dot with 2 tbsp butter, and bake uncovered for 4-5 minutes more until the base looks dry and饥饿 (hungry for filling). Cool to room temperature.

In a medium skillet over medium heat, melt 2 tbsp butter until it foams. Add the diced yellow onion and cook for 5-6 minutes, stirring occasionally, until softened and translucent — no browning, just温柔 (tenderness).

Add the minced garlic to the onions and cook for 1 minute until fragrant. Remove from heat and let cool for 5 minutes — you don't want scrambled eggs in your custard.

In a large bowl, whisk the eggs vigorously with the heavy cream and black pepper until fully combined and slightly aerated — 30 seconds of rebellion against smoothness.

Scatter the caramelized onion and garlic mixture evenly across the blind-baked tart shell. Distribute the roasted butternut squash cubes on top — arrange them with intention, even if that intention is controlled chaos.

Pour the egg-cream custard over the squash and onions, allowing it to seep between the cubes. The tart shell will feel full; that's the point.

Bake at 180°C (350°F) for 22-25 minutes. The filling should be set at the edges with a gentle wobble in the center — like a cloud that hasn't decided what it wants to be yet. If the edges brown too quickly, tent loosely with foil.

Transfer the tart to a wire rack and let it rest for 10-12 minutes. The filling will continue to set as it cools — patience is not a virtue, it's a technique.

Run a thin knife around the pan edge, release the tart base, and slide it onto your serving surface. Garnish with fresh thyme sprigs scattered across the top like you've thrown them carelessly but placed them perfectly.

Serve warm or at room temperature. This tart does not judge. Slice into wedges and watch the smoky orange custard hold its shape — or not. Either way, it's already eaten in your mind.