Rustic Squash Tarts Recipe

Ingredients

• 1 medium butternut squash, peeled, seeded and cut into 1/8-inch slices
• 1 medium acorn squash, peeled, seeded and cut into 1/8-inch slices
• 2 tablespoons water
• 1/4 cup Crisco® Light Olive Oil or Canola Oil
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup all-purpose flour
• 1/2 cup ground pecans
• 6 tablespoons sugar
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 package (17.3 ounces) frozen puff pastry, thawed
• 1 egg, lightly beaten
• 2 tablespoons butter

Directions

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

Rustic Squash Tarts published in Taste of Home October/November 2006, p7