Butternut Squash Tart

I used the ‘neck’ end of a 2lb (1kilo) squash for these. It gave me nice, thin half circles that followed the shape of the pastry perfectly. Cut it in half the long way before thinly slicing.
The toasted walnuts add crunch and make an elegant finish.

Author: Kate
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 2 servings 1x
Category: First Courses

Ingredients

Scale

6oz (180gr) butternut squash, cut in thin, half circle slices
1/4 cup (1oz, 30gr) walnuts, halves or large pieces
3oz (90gr) mushrooms, about 3oz (90gr), sliced
1 medium leek, trimmed, thinly sliced white & light green
1/4 cup ricotta cheese
1/2 tsp rosemary
2 tsp olive oil
2 tsp butter
1/2 sheet (4oz, 120gr) puff pastry, thawed if frozen

Instructions

Lay pastry out flat and cut 2 large circles, 5 – 6″ in diameter (13 – 15 cm).
Lay the circles on a baking sheet.
Heat butter and oil in medium nonstick skillet over medium heat.
Add walnuts and sauté 5 minutes, until toasted.
Remove walnuts to a plate, leaving oil and butter behind.
Add mushrooms and leeks to same pan and sauté 5 minutes.
Remove mushroom/leek to a plate.
Add butternut squash slices in a single layer and sauté 1 minute per side. I did it in two batches.
When done remove and stack up on a plate.
To assemble: Divide ricotta and spread on each puff pastry circle to within 1/3″ (1cm) of the edge.
Divide rosemary and sprinkle over ricotta.
Divide mushroom/leek and spread over ricotta. (photo 1)
Divide squash slices and lay on mushroom/leek in the following pattern: 1 slice each: top, bottom, left, right with corners overlapping as needed but with small square opening in center.
Do a ‘mental’ 1/4 turn of the pastry and repeat layers; twice. (photo 2)
Bake in a pre-heated oven at 400F (200C) for 12 – 15 minutes, until sides of pastry
have puffed around middle and are golden brown and squash is starting to brown.
Remove.
Divide walnuts and spoon into center of squash.
Serve.

Notes

Use a soup bowl as a guide for cutting the pastry.
Puff pastry can be re-frozen once so put whatever is left back in the freezer for another use.

Nutrition

Serving Size: 1/2 recipe
Calories: 500
Sugar: 4.4 g
Sodium: 143.1 mg
Fat: 36.3 g
Saturated Fat: 10.4 g
Trans Fat: 0 g
Carbohydrates: 36.8 g
Fiber: 4.3 g
Protein: 11.4 g
Cholesterol: 26 mg

Keywords: butternut squash, tarts

Find it online: https://thymeforcookingblog.com/2021/10/butternut-squash-tart/