For every new food photo shared with #westelmxwfm, West Elm & Whole Foods Market will donate $1 to the Whole Planet Foundation, helping to alleviate poverty worldwide
Onion, Bacon, and Butternut Tart Serves 6 as a main course, 12 as an appetizer
The sweet and savory flavors of caramelized onions, bacon and butternut squash make this rustic tart a winner. If you’d like to make it ahead you can refrigerate it whole or in portions and reheat it in a 300°F oven.
All-purpose flour for rolling dough 14 ounces whole wheat pizza dough, thawed if frozen 5 slices thick-cut bacon 1 large onion, halved and thinly sliced 2 cloves garlic, thinly sliced ½ teaspoon fine sea salt 1 (10-ounce) package frozen diced butternut squash (1 1/2 cups), thawed 1 ½ cup (about 6 ounces) grated Fontina or Gruyère cheese 2 teaspoons extra-virgin olive oil, divided 1 tablespoon chopped fresh thyme
On a lightly floured surface with a lightly floured rolling pin, roll dough out to a circle about 14 inches in diameter; if the dough pulls back strongly, stop rolling, cover the dough with a kitchen towel and let rest 10 minutes before continuing. Transfer dough to a round pizza pan, stone or large greased baking sheet; reshape dough as needed, but you can leave any edges of the dough hanging over the sides of the pan (they will be folded in later). Cover with a towel and refrigerate.
Preheat oven to 475°F and place a rack in the middle of the oven. Cook bacon in a large skillet over medium heat until crisped, 8 to 10 minutes. Transfer bacon to a paper-towel-covered plate to drain and when cool enough to handle, chop. Pour off all but 1 tablespoon of grease left in skillet. Return skillet to medium heat and add onion, garlic and salt. Cook, stirring occasionally, until onion is golden and tender, about 15 minutes. Add squash and cook, tossing gently once or twice, until any excess moisture evaporates, 2 to 3 minutes.
Scrape onion-squash mixture into middle of dough and spread evenly, leaving a 1-inch border around edges. Sprinkle top with cheese and bacon. Brush edge of dough with half the oil and fold it over to make a ½-inch rim. Brush rim with remaining oil. Bake until tart is deeply browned and dough is cooked through, 20 to 25 minutes. Sprinkle with thyme and cool 10 minutes, then transfer to a cutting board and cut into wedges or squares for serving.
Apple Pomegranate Fizz Serves 6
This festive drink is easy to prepare for a crowd. Consider making one batch with nonalcoholic sparkling cider and the other with hard cider to satisfy everyone.
¼ cup sugar 1 (4-inch) piece fresh ginger, thinly sliced 2 cups chilled unsweetened pomegranate or açai juice 1 quart chilled sparkling cider or hard apple cider
Combine 1/2 cup water, sugar and ginger in a small saucepan and bring to a boil. Lower heat and simmer 3 minutes. Remove from heat and let cool. Strain out ginger; you should have about 1/3 cup syrup.
Have 6 cocktail glasses ready. Pour about 2 teaspoons ginger syrup and 1/3 cup pomegranate juice into each glass and top with sparkling cider. Reserve remaining syrup for another use (or more cocktails!).