RUSTIC SQUASH TARTS

Rustic Squash Tarts image

Provided by rachel ross

Time 1h5m

Number Of Ingredients 16

1 medium butternut squash, peeled, seeded, cut into 1/8 inch slices
2 Tbsp water
1 medium acorn squash, peeled, seeded, cut into 1/8 inch slices
1/4 c olive oil
1 Tbsp minced fresh thyme
1 Tbsp minced fresh parsley
1/2 tsp salt
1/4 tsp pepper
1/2 c flour
1/2 c ground pecans
6 Tbsp sugar
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 pkg (17.3 oz) frozen puff pastry
1 egg, lightly beaten
2 Tbsp butter

Steps:

1. In a microwave safe bowl, combine squash and water. Cover and microwave on high for 5 minutes or until crisp-tender. Drain; transfer to a large resealable plastic bag.
2. Add the oil, thyme, parsley, salt and pepper; seal the bag and shake to coat. Set aside. In a small bowl, combine the flour, pecans, sugar, nutmeg and cinnamon. Set aside.
3. Unfold pastry sheets on a lightly floured surface. Roll each pastry to 1/8 inch thickness; transfer each to an ungreased baking sheet. Sprinkle with the pecan mixture. Arrange squash slices to within 1 1/2 inches of edges, alternating slices of butternut and acorn squash.
4. Fold up edges of pastry over filling, leaving centers uncovered. Brush pastry with egg. Dot squash with butter.
5. Bake at 375 degrees for 35-40 minutes or until golden brown.