Rustic Squash Tarts

Name: Rustic Squash Tarts
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 2 tarts (8 servings each).
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 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 large egg, lightly beaten; 2 tablespoons butter

Of all the delicious Thanksgiving side dishes you’ll have on your spread, this one will surprise guests the most. Flaky, rustic-looking pastry shells hold a sweet and spicy pecan layer under the perfectly roasted squash slices. —Ann Marie Moch, Kintyre, ND

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 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 large 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; return to bowl. In a small bowl, combine oil, thyme, parsley, salt and pepper; drizzle onto squash and toss to coat. In another 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.

Editor's Note

This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

1 piece: 279 calories, 15g fat (4g saturated fat), 17mg cholesterol, 196mg sodium, 34g carbohydrate (7g sugars, 5g fiber), 4g protein.

Originally published as Squash Tart in Taste of Home October/November 2006

Reviews

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Average Rating:

_FOOTSIE

Sep 19, 2015

It was good but I think the thyme overpowered the cinnamon, nutmeg, pecan mixture. I agree the squash needs to be almost completely cooked, not just crisp tender but all in all we enjoyed it and I will make it again with less thyme.
germanycook

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 :)
darcorama

Nov 2, 2009

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!
bpettus02

Sep 11, 2009

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!