Description
This Butternut Squash Tart is a stunning and delicious dish featuring sweet, tender butternut squash layered on a crispy puff pastry crust. The squash is enhanced with nutty browned butter, caramelized shallots, fragrant fried sage leaves, and plenty of savory parmesan cheese. Finished with a sprinkle of flaky Maldon sea salt, this tart is perfect for an elegant appetizer or a comforting vegetarian main course.
Ingredients
Scale
Pastry
- 1 round sheet puff pastry, defrosted
Squash and Toppings
- 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
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready to bake the tart evenly and achieve a crispy puff pastry base.
- Prepare Butternut Squash: Begin by slicing off the top and bottom 1/2-inch of the butternut squash. Cut the squash horizontally into two parts: the thinner top half and the round bottom half. Remove the skin carefully from both halves with a sharp knife or vegetable peeler. Slice each half vertically in two, yielding four pieces in total. Scrape out the membranes and seeds from each piece, then lay them cut-side down and slice into thin, even pieces (top half yields half-circles, bottom half yields half-moons).
- Prepare Puff Pastry: Lay the defrosted puff pastry on a large baking sheet lined with parchment paper. Prick the pastry all over with a fork to prevent uneven puffing during baking.
- Brown Butter and Fry Sage: In a medium skillet over medium-high heat, melt the butter. Swirl the pan to brown the butter until it produces a deep brown color and nutty aroma with browned edges. Add the sage leaves and fry them for about 30 seconds until crisp. Remove the sage leaves and set aside. Lower the heat subsequently.
- Caramelize Shallots: Add the thinly sliced shallots to the browned butter in the skillet. Reduce heat to medium-low and cook the shallots slowly until soft and caramelized, about 8-10 minutes.
- Combine Squash Mixture: Transfer the butternut squash slices into a large bowl. Pour in the nutty browned butter with caramelized shallots, add parmesan cheese, kosher salt, and sugar. Toss gently to combine all ingredients evenly.
- Arrange Squash on Pastry: Starting from the outer edge of the puff pastry, layer the half-circle squash pieces around the edge, including some shallots. Then place the half-moon pieces in a second inner layer. Fill the center with any remaining squash slices. Drizzle any leftover browned butter and shallots from the bowl over the top and sprinkle additional parmesan cheese as desired.
- Bake the Tart: Place the prepared tart in the preheated oven and bake for about 25 minutes, or until the butternut squash is tender and the puff pastry is golden brown and crispy.
- Garnish and Serve: Once out of the oven, top the tart with the reserved fried sage leaves. Finish with extra parmesan cheese and a sprinkle of flaky Maldon sea salt to enhance flavor and texture before serving.
Notes
- This tart combines the sweetness of butternut squash with the savory richness of browned butter and parmesan, making it both visually impressive and delicious.
- Using browned butter adds a deep nutty flavor that complements the earthy squash and crispy pastry perfectly.
- Fried sage leaves lend a crisp texture and aromatic herbal note that elevate the tart’s complexity.
- Ensure your puff pastry is thoroughly thawed for even baking and optimal flakiness.
- This recipe makes 8 generous slices, ideal for a festive appetizer or light main dish.
Nutrition
- Serving Size: 1 slice
- Calories: 288 kcal
- Sugar: 3 g
- Sodium: 326 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 16 mg
