Introduction: Savory Butternut Brie Tart

I am always creating and testing healthy gluten free recipes that use my favorite ingredients:

Cheese, dates, and nuts.

This tart combines these favorites with creamy butternut and caramelized onions, making it into a perfect slice of lunch pie, a pretty side dish at supper, or even a fun breakfast option, heated up and served with bacon. It is great to serve around the holidays as well, hinting at fall and winter colors and flavors. For me personally, I make it throughout all four seasons, as I enjoy these flavors year round.

*Preheat your oven to 400 degrees Fahrenheit.

For this recipe, you will need the following ingredients:

• 1 small- medium butternut squash
• 1 large sweet yellow onion
• 1 stick of butter
• 8 dates (Date Lady brand is the best)
• 2 large eggs
• 3/4 cup heavy cream
• 2 teaspoons salt
• 1 tablespoon coconut sugar
• fresh sage or rosemary
• 1/2 cup coconut flour
• 8 ounces triple cream brie
• 1 cup chopped walnuts

You will also need the following tools:

• 9x9 baking dish
• fork
• tin foil
• cooking spray
• dinner plate
• large skillet
• medium mixing bowl
• small mixing bowl
• pie dish
• rubber spatula
• chefs knife
• cutting board
• large soup spoon
• set of measuring spoons
• set of measuring cups
• hand mixer

For this step you will need:

• butternut squash
• salt

• chefs knife
• large spoon
• 9x9 baking dish
• cooking spray
• tin foil
• fork
• dinner plate

1. Remove the stem of the squash and cut in half, removing and discarding the seeds.
2. Sprinkle the squash with salt.
3. Grease the 9x9 baking dish Place the squash cut-side-down in the baking dish and cover with foil. Bake at 400 degrees Fahrenheit for 20 minutes or until when pierced with a fork, the flesh is soft.

4. (let this cook while you go on to the other steps)

5. Remove it from the oven and reduce the heat to 350 degrees Fahrenheit.
6. Take the squash out of the dish and place on the plate in the fridge to cool.

To make the crust take out the following:

• measuring spoons
• 1/4 cup measuring cup
• 2 tablespoons butter
• 1/2 cup coconut flour
• 1/2 teaspoon salt
• 2 teaspoons coconut sugar

• the small mixing bowl
• soup spoon
• pie dish
• cooking spray
• rubber spatula

1. Melt 2 tablespoons of butter in your small bowl in the microwave.
2. Mix the butter with 1/4 cup of the coconut flour, and the salt, and sugar.
3. Carefully start adding the rest of the coconut flour until you have a powdery, buttery crust.
4. Grease a pie dish, and lightly press the crust into the bottom of it. The crust will be thin and does not need to go up the sides!

You will need these ingredients and items for your topping:

• 1 large sweet yellow onion
• 8 dates (Date Lady brand is the best)
• 3 tablespoons butter
• 1 cup walnuts, divided
• salt
• water

• large skillet
• chef's knife
• cutting board
• table fork
• measuring spoons
• measuring cups

1. Peal and slice the onion into thin rings.
2. Using your fingers, remove the pits out of the dates.
3. Place the onions on the bottom of the skillet and with slices of butter over them. Place the dates on top and sprinkle with a little salt.
4. Let this cook on medium-high heat until the onions begin to caramelize. Stir gently, but keep the dates on top for the most part to keep them from cooking too much.
5. Once the onions are soft and have a nice brown color, stir the dates around and add 1-2 tablespoons of water, mashing the dates with a fork. They will begin to dissolve and melt. Add more water if needed. Once the mixture is thick and caramel-like, remove from the heat--it's done!
6. Stir in 1/2 cup of the walnuts.

This part is simple!

• the cooked squash

• soup spoon
• medium mixing bowl
• fork

1. Picking up the Squash, scoop out the flesh as close to the skin as possible.
2. Place the squash in the medium bowl and discard the skins.

Now for the filling, here is what you should set out:

• cooked Squash (that's in your medium mixing bowl)
• 2 large eggs
• 3/4 cup of heaving whipping cream
• 2 teaspoons coconut sugar
• 1 teaspoon salt
• fresh rosemary or sage, your favorite herb (2 teaspoons when minced)

• measuring cups
• measuring spoons
• chef's knife
• cutting board
• hand mixer

1. Crack the eggs into the mixing bowl with the squash, and add the salt. With the hand mixer,beat together on very high speed. Beat until thick and creamy, about 2 minutes.
2. Mince the rosemary or sage (whichever you prefer) until you have 2 teaspoons.
3. Beat the cream, sugar, and minced herbs into the squash mixture until nicely incorporated.

And now it's time to put it all together!

• pie pan with crust
• filling
• 8 ounces Brie cheese
• topping
• reserved cup of walnuts

• spatula
• cutting board
• chef's knife
• fork

1. To assemble, use the spatula and carefully pour the filling into the pie crust.
2. Slice the Brie cheese into thick slices and lay over the top of the pie. They will sink into the filling a little.
3. Using the fork, lay the caramelized onion mixture all over the brie.
4. Sprinkle with the other half of the walnuts.

1. Bake in your pre-heated oven of 350 degrees Fahrenheit for 30 minutes.
2. Remove from the heat and let cool 20 minutes or until firm enough to cut through easily.
3. Slice into 8-10 slices and serve!

**You can also chill this and eat it cold. It is good either way!**

**You can refrigerate the leftovers and keep them up to 3 days. If you desire to reheat it, reheat individual pieces, not the whole tart at once. **