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Rustic Squash Tarts Recipe
Rustic Squash Tarts Recipe photo by Taste of Home

Rustic Squash Tarts Recipe

Read Reviews (1)
4.88 1
Publisher Photo
Of all the delicious Thanksgiving side dishes we tested, this recipe from field editor Ann Marie Moch of Kintyre, North Dakota was the biggest surprise. These flaky, rustic-looking pastry shells hold a sweet and spicy pecan layer under the squash slices.
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES: 16 servings

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 olive oil
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup King Arthur Unbleached 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

Nutritional Facts

1 serving (1 piece) equals 279 calories, 15 g fat (4 g saturated fat), 17 mg cholesterol, 196 mg sodium, 34 g carbohydrate, 5 g fiber, 4 g protein.

Directions

  1. 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.
  2. 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.
  3. 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).
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Rustic Squash Tarts in Taste of Home October/November 2006, p7

Nutritional Facts

1 serving (1 piece) equals 279 calories, 15 g fat (4 g saturated fat), 17 mg cholesterol, 196 mg sodium, 34 g carbohydrate, 5 g fiber, 4 g protein.

Reviews for Rustic Squash Tarts(1)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 16, 2012

Didn't give this 5 stars because I thought the squash should be more softer than it was..... but it was a very good and different side dish, had lots of positive comments about it! Next time I will just cook the squash longer in the microwave :)

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