Rustic Squash Tarts Recipe
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.
- 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
- 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).
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.
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