- 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 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
- 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).
Reviews for Rustic Squash Tarts
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"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 :)"
"I really enjoyed this recipe. It is simple but looks really impressive and the flavors are a delicious combination that really reflects autumn. Goes great with any kind of meat and a salad. Everyone who has tried it has loved it!"
"This is very impressive and unusual and makes a lot (2 tarts can easily be a nice side for 11 or so people at Christmas, etc.). My family still refers to this tart even though I made it a couple of years ago--I guess I'd better put it on the menu again!"