Rustic Squash Tarts

1
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

How to Make Rustic Squash Tarts

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.

Printable Recipe Card

About Rustic Squash Tarts

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian



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