Best Rustic Squash Tarts Recipes

RUSTIC SQUASH TARTS

Rustic Squash Tarts image

This recipe is hiding a big surprise. Flaky, rustic-looking pastry shells hold a sweet and spicy pecan layer under the squash slices. -Ann Marie Moch, Kintyre, ND

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 2 tarts (8 servings each).

Number Of Ingredients 16

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

Steps:

In a large microwave-safe bowl, combine squash and water. Cover and microwave 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.

Nutrition Facts : Calories 279 calories, Fat 15g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 196mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 5g fiber), Protein 4g protein.

RUSTIC SQUASH TARTS

Rustic Squash Tarts image

This squash tart is a great vegetarian dish and the mixture of spices on the bottom is delicious!! I personally like to use all butternut squash because it tastes better than acorn :-)

Provided by rachel ross

Categories Vegetable Appetizers

Time 1h5m

Number Of Ingredients 16

Ingredients

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.