rustic squash tarts

Name: Rustic Squash Tarts
Prep time: 30 min
Cook time: 35 min
Ingredients: 1 medium butternut squash, peeled, seeded, cut into 1/8 inch slices; 2 tablespoon(s) water; 1 medium acorn squash, peeled, seeded, cut into 1/8 inch slices; 1/4 cup(s) olive oil; 1 tablespoon(s) minced fresh thyme; 1 tablespoon(s) minced fresh parsley; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 1/2 cup(s) flour; 1/2 cup(s) ground pecans; 6 tablespoon(s) sugar; 1/2 teaspoon(s) ground nutmeg; 1/2 teaspoon(s) ground cinnamon; 1 package(s) (17.3 oz) frozen puff pastry; 1 - egg, lightly beaten; 2 tablespoon(s) butter

(1 RATING)

62 Pinches 1 Photo

rachel ross

New Bedford, MA

Updated on Apr 26, 2011

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 :-)

Rate

prep time 30 Min

cook time 35 Min

method ---

yield

Ingredients

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

How To Make rustic squash tarts

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.

Step 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.
Step 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.
Step 4

Fold up edges of pastry over filling, leaving centers uncovered. Brush pastry with egg. Dot squash with butter.
Step 5

Bake at 375 degrees for 35-40 minutes or until golden brown.
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