MAIN ENTREE: Edward Russell & Matt Palmerlee of farm 255

farm 255 is located in the heart of downtown athens, but it feels like you are sitting down for a family meal-out on the farm. while many restaurants focus on using local and sustainable practices, these folks also are also tilling the fields and sowing the seeds. just outside of athens, they also own full moon farms, where they raise their hormone free animals and grow organic vegetables that you find on their daily menu. they clearly demonstrate the farm to table movement and directly involve the community in the education of seasonal change.

I visited edward and matt last week at farm 255 and they shared this comforting fall vegetable tart. CLICK HERE for the full recipe (including 2 more recipes!) after the jump!

butternut and caramelized onion tart from farm 255

for dough:

1 12 t active dry yeast

1 13 c whole milk, warmed until steaming

14 t sugar

2 c AP flour

12 t salt

1 large egg

2oz butter (12 stick) melted and cooled to room temp

for filling:

1 large, or 2 medium butternut squash, cut in half and cleaned of seeds and pulp

3 large red onions, sliced thin

4 T butter, divided

2 T thyme, stemmed and chopped

12 c greek yogurt (thickest you can find) or 12 c crème fraiche

2 large free-range eggs

1 T ground sumac

1 t ground cinnamon

salt and pepper to taste

equipment: 9 in fluted tart shell with removable bottom

to make dough:

stir yeast, milk and sugar together in bowl of stand mixer with a rubber spatula and let stand for 5 minutes.

add rest of ingredients and mix at low speed until a dough forms. Empty contents onto clean work surface and knead for 5 minutes. Dust lightly with flour and let proof in clean bowl covered with a towel for 2 hours or until doubled in size.

for filling:

prep this as dough rises. preheat oven to 375°F

place halves of squash in a deep oven-safe baking dish. season each half with salt and pepper, and add a pat of butter to each. cover with foil and bake until for tender, about 30-40 min.

meanwhile, sauté onions with 2 T of butter over med-low heat until translucent, about 20-30 min. add thyme and pour out onto clean sheet tray and let cool. strain excess liquid from onions after cooling to room temp.

remove squash from oven when done, let cool. when cool, scrape out insides with a spoon and add to bowl of food processor. process with yogurt, sumac, cinnamon, salt & pepper until smooth. add egg and process for one minute.

to assemble:

roll out dough on lightly floured surface until a rough 12in circle. lightly fit dough into tart pan, draping excess over the sides. spread a layer of onions evenly over the dough (be generous). pour the butternut mixture over the onions, spreading a thin layer with a spatula as you go, leaving not visible onions underneath. fold excess dough over tart and top the visible hole left with the remaining onions. brush tart with an egg wash and bake @ 375°F until golden brown, about 1hr 15 min. slice and serve warm.

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