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.
UPSIDE-DOWN BUTTERNUT SQUASH TART
Our favorite fall vegetable takes the place of traditional apples in this gorgeous tarte tatin that has savory accents of fresh herbs and Parmesan.
Provided by Food Network Kitchen
Categories appetizer
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Position an oven rack in the middle of the oven and preheat to 400 degrees F.
- Put the puff pastry on a cutting board, put an inverted 10-inch nonstick ovenproof skillet on top and cut the pastry with a knife. Transfer the pastry round to a parchment-lined baking sheet and poke all over with a fork. Refrigerate until ready to use.
- Put the sugar in the bottom of the 10-inch skillet. Heat over medium heat, shaking the skillet frequently, until the sugar is a dark caramel color, about 5 minutes. Let cool 5 minutes.
- Meanwhile, separate the necks and bulbs of the squash using a sharp knife. Reserve the bulbs for another use. Cut the stems off the necks and peel the necks with a peeler. Using a mandoline, slice the squash as thinly as possible while keeping them as whole circles.
- Start to arrange 1 layer of overlapping squash slices over the bottom of the skillet in concentric circles. Sprinkle with half the thyme, half the sage and 1/2 teaspoon salt. Lay down another layer of squash and top with the remaining thyme and sage and another 1/2 teaspoon salt. Top with any remaining squash and place the puff pastry round on top.
- Transfer the skillet to a baking sheet and bake until the pastry is golden brown, about 45 minutes. Let cool for 3 minutes in the skillet and invert onto a plate. Top with freshly grated Parmesan.
BUTTERNUT SQUASH TART WITH CHILE HONEY
This impressive tart, drizzled with a little homemade chile-honey, is perfect for late summer and early fall. Plus, the dough is a press-in, so there's no rolling required!
Provided by Food Network Kitchen
Categories side-dish
Time 2h40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the crust: Butter a 9-inch springform pan. Put the flour, sugar and 1/2 teaspoon salt in a food processor and pulse to combine. Add the butter and process until thoroughly combined with no visible chunks of butter. Add the egg and pulse until the dough just starts to clump. Transfer the dough to the springform pan and press it evenly on the bottom and 1 inch up the sides. Refrigerate for 30 minutes.
- For the filling: Adjust an oven rack in the middle position and preheat the oven to 375 degrees F.
- Toss the butternut squash slices with the melted butter, sage, 1 tablespoon honey and 1 teaspoon salt in a large bowl.
- Sprinkle the Parmesan and breadcrumbs evenly on the bottom of the crust, then scatter over 1/2 cup of the gruyere cubes. Lay out a single layer of butternut squash slices, breaking off pieces of squash to fill any gaps. Scatter another 1/2 cup of gruyere over the squash. Top with the rest of the butternut squash slices and then the remaining 1/2 cup gruyere.
- Put the springform pan on a baking sheet and bake, until the squash can be pierced easily with a knife, about 1 hour and 40 minutes to 1 hour 50 minutes. (If the crust gets too dark, cover loosely with foil.)
- Meanwhile, combine the vinegar, crushed red pepper and the remaining 2 tablespoons honey in a microwave-safe bowl large enough to contain it (the honey may boil over in the microwave). Microwave for 30 seconds to heat up the honey and infuse the chile flavor. Reserve.
- Drizzle the tart all over with the chile-infused honey and serve immediately.
GOLDEN BUTTERNUT SQUASH TART
This savory and flavorful butternut squash tart is perfect for the holiday season. It'll warm you right up. —Theresa Gutsch, Wausau, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick square; transfer to a greased 8-in. square baking dish. Trim to 1/2 in. above edge of dish; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Meanwhile, in a large skillet, cook the onions, garlic, salt and pepper in oil over low heat for 25-30 minutes or until onions are golden brown, stirring frequently. Add cream and thyme. Bring to a gentle boil. Reduce heat; simmer for 2-4 minutes or until thickened. Cool slightly., Pour into crust. Top with apple slices. In a small bowl, combine squash and egg; spread over top., Cover and bake at 375° for 15 minutes. Uncover; arrange cheese in a lattice pattern over the top. Bake 15-20 minutes longer or until apple is tender. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 251 calories, Fat 16g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 200mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
SQUASH TART
Provided by Regina Schrambling
Categories for one, dessert
Time 1h20m
Yield 1 tart
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Combine squash, maple syrup or honey, cream, cranberries, ginger, allspice, cloves and salt. Mix thoroughly. Taste, and adjust seasoning, adding more spice if you like. Add eggs, and mix well again so ingredients are completely combined. Pour into prepared tart shell. Set pan on baking sheet on shelf in lower third of oven.
- Bake 50 to 55 minutes, until filling is fully set. Cool completely before cutting.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 12 grams, Carbohydrate 55 grams, Fat 20 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 398 milligrams, Sugar 31 grams, TransFat 0 grams
BUTTERNUT SQUASH-SPINACH TART
Provided by Food Network Kitchen
Categories appetizer
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the crust: Combine the olive oil and water in a measuring cup. Pulse the flour and 1 teaspoon salt in a food processor. With the machine running, add the olive oil mixture and pulse until the dough clumps together, adding up to 1 more tablespoon water if needed. Turn out onto a piece of plastic wrap; press into a disk and wrap. Let sit at room temperature while you make the filling.
- Make the filling: Wrap the squash in a kitchen towel and wring out as much liquid as possible; transfer to a large bowl. Repeat with the spinach and add to the squash; stir to break up any clumps. Add the ricotta, fontina, parmesan, half-and-half, scallions, parsley, 2 eggs, the nutmeg, 1 1/2 teaspoons salt and a few grinds of pepper; mix until combined.
- Position a rack in the bottom of the oven; preheat to 375 degrees F. Brush a quarter sheet pan or 9-by-13-inch straight-sided baking pan with olive oil. Cut off one-quarter of the dough; set aside. Roll out the remaining dough into an 11-by-15-inch rectangle on a floured surface. Trim the edges with a fluted cutter or a knife and ease into the pan. Spread the filling over the dough.
- Roll out the reserved dough into a 6-by-12-inch rectangle on a floured surface. Cut lengthwise into 10 strips with the fluted cutter; arrange in a lattice pattern over the filling, trimming as needed. Fold in the overhanging edges. Beat the remaining egg with a pinch of salt and brush on the crust. Bake until the crust is golden and the filling is set, about 50 minutes. Let cool on a rack 30 minutes before cutting.
More about "squash tart recipes"
THE COZIEST WINTER SQUASH TART RECIPE - THIS HEALTHY TABLE
From thishealthytable.com
5/5 (2)Total Time 43 minsCategory AppetizersCalories 137 per serving
- Toss the squash with 1 tablespoon of olive oil and 1 teaspoon of kosher salt then lay flat on a rimmed, parchment or Silpat-lined baking sheet.
- Bake the squash for 10 minutes, or until it’s slightly charred. Remove from the oven and set aside.
- Meanwhile, on a piece of parchment, roll out puff pastry to a 10×12 inch rectangle. Place parchment and pastry on a baking sheet. With a knife, run a 1/2 inch border around the edge then prick it all over with a fork.
SQUASH TART RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (123)Author Chris MoroccoServings 6-8Estimated Reading Time 7 mins
- Whisk whole wheat flour, salt, and 1 cup all-purpose flour in a large bowl to combine. Add butter and work into dry ingredients with your fingers, smashing between your palms to flatten, until largest pieces are the size of a nickel. Drizzle in 6 Tbsp. ice water and rake in with your fingers. Gently squeeze handfuls of mixture together until a shaggy dough forms. Turn out onto a work surface and knead until only a few dry spots remain. Pat into a disk and wrap in plastic. Chill until very firm, at least 2 hours or up to 3 days.
- Roll out dough on a lightly floured surface to about ⅛" thick. Transfer to tart pan. Lift up edges and allow dough to slump down into pan. Gently press into corners and trim excess. (If using springform pan, trim dough to 1½" up sides of pan). Freeze until firm, 15–20 minutes, or cover and chill up to 12 hours.
- Place a rack in lower third of oven; preheat to 350°. Swirl 2 Tbsp. oil in a large skillet to coat bottom and add yellow onions; season with kosher salt. Set skillet over medium heat and cook onions, stirring occasionally and making sure to scrape bottom of pan, until very soft and deep golden brown, 15–20 minutes. Add garlic and cook, stirring occasionally, until onions are caramelized and deeply browned, 25–30 minutes (if any pieces get super dark and stick to the pan, a few drops of water should dislodge them). Let cool.
- Brush mustard over chilled dough, then sprinkle with cayenne. Stir cheese into caramelized onion mixture and spread across crust in an even layer.
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