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 :-)

Rating:
★★★★★ 1 vote
Comments:
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

Step-By-Step

1In 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.
2Add 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.
3Unfold 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.
4Fold up edges of pastry over filling, leaving centers uncovered. Brush pastry with egg. Dot squash with butter.
5Bake at 375 degrees for 35-40 minutes or until golden brown.

About this Recipe

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian