Rustic Squash Tarts Recipes

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

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.

RUSTIC SUMMER SQUASH TART

Rustic Summer Squash Tart image

Make and share this Rustic Summer Squash Tart recipe from Food.com.

Provided by CookingONTheSide

Categories Peppers

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon extra virgin olive oil
1 lb mixed summer squash (zucchini, yellow squash and pattypan, cut into 1/4-inch rounds)
2 shallots, thinly sliced
2 teaspoons fresh thyme or 2 teaspoons fresh marjoram, chopped
1 teaspoon chopped garlic
fresh ground black pepper
1 refrigerated pie crust (from a 15-ounce box)
4 ounces Roquefort cheese (or other good-quality blue cheese) or 4 ounces gorgonzola (or other good-quality blue cheese)
1 roasted yellow peppers (freshly roasted or from a jar) or 1 red pepper (freshly roasted or from a jar)
1 large plum tomato, sliced and seeds removed
1 large egg, beaten

Steps:

Heat oil in large nonstick skillet over medium heat.
Add squash and shallots and cook, turning pieces as they start to color, 7 minutes or until crisp-tender.
Remove from heat, stir in thyme, garlic and pepper to taste, cool to room temperature.
Heat oven to 400 degrees F.
Line a baking sheet with parchment paper, unroll or unfold pie crust on the parchment.
With a rolling pin, roll crust to a 13-inch round.
Crumble half the cheese over crust to within 2 inches of edge.
Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg.
Bake 35-40 minutes or until pastry is golden.
Slide tart, still on parchment, onto a wire rack.
Crumble remaining cheese over top.
Let cool before serving.

Nutrition Facts : Calories 119, Fat 8, SaturatedFat 3.2, Cholesterol 26.1, Sodium 246.5, Carbohydrate 8.6, Fiber 0.8, Sugar 1.4, Protein 3.8

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.

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