Rustic Squash Tarts

rachel ross

By
@rross

This squash tart is a great vegetarian dish and the mixture of spices on the bottom is delicious!!

I personally like to use all butternut squash because it tastes better than acorn :-)


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Prep:

30 Min

Cook:

35 Min

Ingredients

1 medium
butternut squash, peeled, seeded, cut into 1/8 inch slices
2 Tbsp
water
1 medium
acorn squash, peeled, seeded, cut into 1/8 inch slices
1/4 c
olive oil
1 Tbsp
minced fresh thyme
1 Tbsp
minced fresh parsley
1/2 tsp
salt
1/4 tsp
pepper
1/2 c
flour
1/2 c
ground pecans
6 Tbsp
sugar
1/2 tsp
ground nutmeg
1/2 tsp
ground cinnamon
1 pkg
(17.3 oz) frozen puff pastry
1
egg, lightly beaten
2 Tbsp
butter

Directions Step-By-Step

1
In a microwave safe bowl, combine squash and water. Cover and microwave on high for 5 minutes or until crisp-tender. Drain; transfer to a large resealable plastic bag.
2
Add the oil, thyme, parsley, salt and pepper; seal the bag and shake to coat. Set aside. In a small bowl, combine the flour, pecans, sugar, nutmeg and cinnamon. Set aside.
3
Unfold pastry sheets on a lightly floured surface. Roll each pastry to 1/8 inch thickness; transfer each to an ungreased baking sheet. Sprinkle with the pecan mixture. Arrange squash slices to within 1 1/2 inches of edges, alternating slices of butternut and acorn squash.
4
Fold up edges of pastry over filling, leaving centers uncovered. Brush pastry with egg. Dot squash with butter.
5
Bake at 375 degrees for 35-40 minutes or until golden brown.

About this Recipe

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian