RUSTIC SQUASH TARTS
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
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.
BUTTERNUT SQUASH TARTLETS
Tasty butternut squash mixture filled in filo shells for mini tartlets. Perfect for appetizers.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h35m
Yield 30
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Place butternut squash in ungreased 17x12-inch half-sheet pan. Drizzle with olive oil; toss gently to coat. Sprinkle with pepper and salt. Roast 30 to 40 minutes or until browned and tender, stirring after 20 minutes. Cool in pan on cooling rack, about 30 minutes. Reduce oven temperature to 400°F.
- In food processor, place garlic. Cover; process, with on-and-off pulses, until chopped. Add butternut squash, whipping cream and chopped sage. Cover; process 1 to 2 minutes or until smooth, scraping bowl occasionally.
- Line cookie sheet or half-sheet pan with foil. Spoon about 1 rounded teaspoonful butternut squash mixture into each filo shell. Place on cookie sheet. Sprinkle with cheese.
- Bake 7 to 9 minutes or until edges are golden brown. Immediately remove to cooling rack. Garnish with sage leaves and pepper. Serve warm.
Nutrition Facts : Calories 43, Carbohydrate 4 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 51 mg
SQUASH TARTLETS WITH KALE PESTO
Provided by Damaris Phillips
Categories appetizer
Time 40m
Yield 30 tartlets
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Toss the squash and garlic with the coconut oil on a rimmed baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Roast, tossing halfway through, until the squash is tender and golden brown, about 15 minutes.
- Make the pesto: Peel the roasted garlic. Sprinkle with a pinch of salt and mash with the flat side of a chef's knife to make a paste; transfer to a food processor. Add the pecans and pulse until finely ground. Add the kale and 1/4 teaspoon salt and pulse until chopped. With the motor running, gradually add the olive oil and puree until smooth. (The pesto can be made a day ahead; cover and refrigerate until ready to assemble.)
- Arrange the phyllo shells on a baking sheet. Add about 1 teaspoon pesto to each, then add 1 or 2 pieces of squash and sprinkle with cheese. Bake until the cheese melts, about 5 minutes. Serve warm.
Nutrition Facts : Calories 40, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 38 milligrams, Carbohydrate 3 grams, Fiber 0 grams, Protein 1 grams, Sugar 0 grams
HEIRLOOM-SQUASH TARTLETS
Batches of these sweet tartlets are made with a variety of heirloom squashes chosen for their hues; ours include White Acorn, Golden Nugget, and Red Kabocha.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Fit a medium pot with a steamer insert, and fill with water to just below the insert. Bring to a boil. Add squashes to insert; steam until soft, 15 to 20 minutes. Let cool completely.
- On a lightly floured surface, roll out 1 disk of dough to a large rectangle, about 1/8-inch thick. Transfer to a baking sheet, and refrigerate until firm, about 30 minutes. Repeat with remaining disk.
- Cut dough into twelve 5-inch rounds. Fit a round into each 4 1/2-inch tart shell, pressing into corners; trim flush with top edge. Refrigerate until firm, about 30 minutes. Line each shell with parchment paper, and fill with pie weights or dried beans. Freeze 10 minutes.
- Bake tart shells 10 minutes. Remove weights and parchment. Return to oven; bake 5 to 10 minutes more. Transfer to wire racks; let cool completely.
- Scoop out flesh of squashes into a food processor, and process until pureed (you should have 1 1/2 cups puree). Transfer to a large bowl. Add all other ingredients, and whisk until combined.
- Reduce oven temperature to 350 degrees. Set tart shells on a rimmed baking sheet. Divide filling among shells. Bake until all but centers are set, 15 to 18 minutes. Transfer to wire racks; cool completely.
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