Name: Butternut Squash Tart with Caramelized Shallots, Sage, and Parmesan Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 1 round sheet puff pastry, defrosted; 1 medium butternut squash; 3 tbsp unsalted butter; 8 sage leaves; 1 medium shallot, thinly sliced; 1/2 tsp kosher salt; 1 tsp sugar; 1/2 cup shredded or grated parmesan cheese, plus more for garnish; Maldon sea salt for finishing

If you’re looking for a recipe that’s both stunning to look at and downright delicious, you’re going to want to try this Butternut Squash Tart with Caramelized Shallots, Sage, and Parmesan Recipe. I absolutely love how the sweet earthiness of the butternut squash pairs with nutty browned butter, fragrant sage, and sharp parmesan, all resting on crisp, flaky puff pastry. Trust me, when I first made this, my whole kitchen smelled like autumn magic, and my family went crazy for it. Keep reading because I’m sharing all my tips to make this tart a total showstopper in your kitchen.

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Why You’ll Love This Recipe

Simple yet elegant: The combination of buttery puff pastry and caramelized shallots elevates a humble butternut squash into a gourmet delight.
Perfect balance of flavors: Sweet squash, nutty browned butter, and savory parmesan create a harmonious bite every time.
Impress without stress: This tasty tart looks like it took hours, but the steps are straightforward, even for home cooks.
Versatile for any occasion: Whether it’s a weeknight dinner or a festive gathering, this tart fits right in.

The image shows a close-up of a round pizza with a light golden crust as the base. On top, there is a thick layer of thinly sliced orange sweet potatoes arranged evenly, covering the entire pizza surface. Scattered across the sweet potatoes are a few dark green sage leaves, some slightly crispy. The sweet potato layer is sprinkled with flecks of white grated cheese, adding a fine texture contrast, and a light dusting of coarse sea salt is visible. The pizza is placed on brown parchment paper atop a white marbled surface, and a woman's hand is seen holding one slice, separating it slightly from the rest of the pizza. In the foreground, there is a small white bowl filled with coarse sea salt. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

To make this Butternut Squash Tart with Caramelized Shallots, Sage, and Parmesan Recipe sing, you’ll want fresh, high-quality ingredients that really bring out those cozy, autumn vibes. Each element plays a starring role, so picking the right ones will make your tart absolutely unforgettable.

Butternut squash: Look for a firm, bright orange squash that feels heavy for its size; fresher squash cooks better and tastes sweeter.
Puff pastry sheet: Choose high-quality supermarket puff pastry, either frozen or fresh; defrost it as needed but keep it cold before baking.
Unsalted butter: Using unsalted butter allows you to control the salt level; it browns beautifully for that nutty flavor here.
Fresh sage leaves: Sage is the secret weapon here—fresh leaves fry up crisp and add amazing aroma.
Shallot: Thinly sliced, shallots caramelize gently with a mild sweetness that pairs perfectly with the squash.
Kosher salt: Essential for seasoning; kosher salt dissolves well and enhances all the flavors.
Sugar: Adds just a touch of sweetness to boost caramelization of shallots.
Grated parmesan cheese: This adds a salty, sharp finish; don’t skimp here, fresh parmesan tastes best.
Maldon sea salt flakes: For finishing; those crunchy bursts of salt at the end take this tart over the top.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One thing I love about this Butternut Squash Tart with Caramelized Shallots, Sage, and Parmesan Recipe is how easily you can put your own spin on it. Whether you want to play with textures, swap ingredients, or cater to different diets, there’s room for creativity here.

Cheese Swap: I’ve tried substituting parmesan with aged manchego or gruyere—both give a lovely depth and a different twist.
Herb variations: If you’re not a sage fan, thyme or rosemary works beautifully too—just fry them gently in the butter.
Vegetarian upgrade: Add toasted walnuts or pecans on top for extra crunch and protein.
Low-carb option: Use a cauliflower crust instead of puff pastry to lighten it up without losing flavor.

How to Make Butternut Squash Tart with Caramelized Shallots, Sage, and Parmesan Recipe

Step 1: Prepare and Slice Your Butternut Squash Like a Pro

Start by carefully trimming the top and bottom ends off your butternut squash with a sharp chef’s knife. I discovered this trick to make peeling so much easier: cut the squash in half horizontally—now you have a thinner top part and a rounder bottom half. Stand each piece upright and peel off the skin with your knife or a vegetable peeler, whichever you find easier. Removing the membranes and seeds with a spoon is crucial, so don’t skip it—it makes the texture so much better. Once peeled, slice each half vertically into thin, uniform half-moon shapes—this helps them cook evenly on the tart.

Step 2: Prep the Puff Pastry Base

Lay your defrosted puff pastry on a parchment-lined baking sheet. I like to prick the pastry all over with a fork; this little step prevents the base from puffing up too much and gives you a flat surface to layer on all those delicious toppings later.

Step 3: Make Brown Butter & Fry Sage Leaves

This is where so much flavor comes from. Melt your butter over medium-high heat and keep swirling the pan to brown the edges. You’ll know it’s ready when the butter smells nutty and turns a rich amber color—don’t walk away! Toss in the sage leaves and fry for about 30 seconds until crispy, then scoop them out and set aside. These golden sage leaves make a gorgeous garnish later.

Step 4: Caramelize Shallots to Sweet Perfection

Lower the heat to medium-low and add your sliced shallots to the browned butter left in the pan. Patience here pays off—you want to slowly cook them until they soften and turn golden brown, about 8-10 minutes. This caramelization adds an incredible sweetness that balances the tart beautifully.

Step 5: Toss Everything Together & Assemble the Tart

In a large bowl, combine your sliced butternut squash with the browned butter, caramelized shallots, grated parmesan, kosher salt, and freshly ground black pepper. Toss gently to coat every piece. Now comes the fun part—layer the squash slices around the edge of the pastry, including plenty of those shallots. Add another circle of squash inside, then fill the center with any leftover pieces. Pour any remaining melted butter and sprinkle the rest of the shallots and parmesan on top for maximum flavor.

Step 6: Bake and Finish with Sage and Sea Salt

Bake your tart in a preheated 425°F oven for about 25 minutes. You’re looking for tender squash and golden, crispy puff pastry edges. Once out of the oven, immediately top with the fried sage leaves, extra parmesan cheese, and a sprinkle of flaky Maldon sea salt. I love the crunch and hit of saltiness those flakes add—it’s the perfect final flourish!

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Pro Tips for Making Butternut Squash Tart with Caramelized Shallots, Sage, and Parmesan Recipe

Brown Butter Mastery: Don’t rush browning the butter; swirl constantly and watch for a deep color and nutty aroma to get maximum flavor.
Uniform Slices: Cutting squash slices evenly helps them cook at the same rate, so take your time here for the best texture.
Caramelize Shallots Slowly: High heat can burn shallots quickly; keep your heat moderate and stir gently to prevent bitterness.
Avoid Soggy Pastry: Pricking your puff pastry and not overloading with moist ingredients keeps it crispy and flaky.

How to Serve Butternut Squash Tart with Caramelized Shallots, Sage, and Parmesan Recipe

The dish shows a round tart with three layers of thinly sliced orange sweet potatoes arranged in concentric circles on top of a golden crust. The outer layer has larger slices placed close together in a neat ring, the middle layer has slightly smaller pieces overlapping like petals moving inward, and the center layer forms a tight spiral of even smaller slices. The sweet potato is sprinkled with small bits of dark caramelized onions or herbs that add texture and color contrast. The tart rests on a piece of parchment paper over a white marbled surface with part of a striped cloth visible in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always reach for extra parmesan and those crispy fried sage leaves to garnish my tart—they add both texture and a pop of herbal fragrance that makes each bite special. A light drizzle of good quality olive oil right after baking can also lift the flavors wonderfully.

Side Dishes

This tart shines as the centerpiece, but pairing it with a fresh green salad dressed simply with lemon vinaigrette provides brightness and balances the rich, buttery tart. Roasted Brussels sprouts or a bowl of warm mushroom soup also make great companions on cooler days.

Creative Ways to Present

For holiday dinners or dinner parties, I like to serve this tart on a large rustic wooden board sprinkled with extra parmesan and fresh sage sprigs around the edges. Cutting it into smaller squares for appetizers is always a crowd-pleaser too!

Make Ahead and Storage

Storing Leftovers

Leftover tart keeps well in an airtight container in the fridge for 2-3 days. I usually cover it tightly with plastic wrap or foil to keep the pastry from drying out.

Freezing

If you want to freeze leftovers, wrap individual slices in plastic wrap and foil, then store in a freezer-safe container or bag. From my experience, freezing works best if you consume the tart within one month for optimal texture.

Reheating

To reheat, I recommend popping it in a preheated oven at 350°F for 10-15 minutes to get that puff pastry crisp again. Avoid microwaving if you want to keep the tart flaky and delicious.

FAQs

Can I use frozen butternut squash instead of fresh?

While fresh butternut squash is ideal for texture and flavor, you can use frozen squash if fresh isn’t available. Just thaw and drain it well to avoid excess moisture, which can make the puff pastry soggy.
Can I prepare this tart ahead of time before baking?

Absolutely! You can assemble the tart, cover it tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.
What can I substitute if I don’t have sage?

If sage isn’t on hand, thyme or rosemary make great alternatives. Fry them gently in butter like the sage for a similar herbal note.
Can I make this recipe vegan?

Yes! Use a plant-based butter substitute for browning and a vegan parmesan alternative or nutritional yeast to keep the cheesy flavor. The tart will still be rich and flavorful.

Final Thoughts

This Butternut Squash Tart with Caramelized Shallots, Sage, and Parmesan Recipe has become one of my go-to favorites when I want something that looks impressive but feels comforting and homey. It’s the kind of dish that brings people together around the table and leaves them asking for seconds. I hope you’ll give it a try and enjoy both the process and the delicious results as much as I do!